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The tradition wants people to start thinking about Christmas pudding from the
beginning of November. Some cooks prepare it 6 months in advance! In the
past, all those who were in the house came to the kitchen and put their
shoulder to the wheel formulating a wish. And also for the tradition, they
had to hide 6 objects in the cake:
- 2 rings which bring love
- the six-penny coin, symbol of prosperity
- the trousers' button, for the bachelor
- the thimble for the spinster
- and the small pig which will determine the glutton of the meal.
The Christmas pudding must be big like a football and surmounted by a
branch of holly. It's brought to the table surrounded by flames. Each
guest must receive a slice with a dancing flame to formulate a wish before
il goes off.
Preparation : one hour
Rest : 24 hours
Cooking : 2h30 to 3h
For 8 to 10 persons:
- 225 g of white grapes
- 225 g of dry grapes
- 225 g of dry apricots
- 175 g of stoned prunes
- one apple
- 50 g of macaroons
- one spoon of powder clove
- one spoon of cinnamon powder
- one spoon of Cardamome powder
- 50 g of chapelure
- 225 g of whole wheat flour
- 50 g of chopped almonds
- 50 g of almonds powder
- one orange
- 4 eggs
- 2 spoons of orange marmelade
- 10 Cl of Cognac
- 15 Cl of Muscatel
- 10 g of butter
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The day before, chop the grape, the dry grape, the apricots and the
prunes. Wash and peel the apple. Withdraw the heart and the pips. Put all
these ingredients in a large bowl. Crumble macaroons on top. Add spices,
the chapelure, the flour, the apple and the almonds. Mix vigorously with a
wooden spoon.
Wash the orange carefully.Withdraw the peel and press the juice.
In another bowl, beat up the eggs into an omelette.Add the marmelade, the
cognac, the muscatel, the peel and the juice of the orange. Mix with a
whisk until the mixture becomes frothy.
Then, incorporate this mixture into the other bowl and mix until all
ingredients are saturated. Cover the bowl with a linen and let the mixture
rest all night.
The following day, butter a cake mould which can contain the paste you
have prepared. Pour the paste into the mould. Cover with buttered
greaseproof.
Place on the fire a large container which can contain the mould. With very
resistant aluminium foil, make a kind of cake mould, a little larger and
higher than the mould used. It will contain the mould.
When the Christmas pudding is cooked, withdraw the mould from the double
boiler and let it cool.
Then, wrap it with aluminium and keep it until the moment to taste it.
Before serving it, you can flame it with cognac.
Have a good lunch and a Merry Christmas !!
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