English white Bread pudding

I start cooking traditional English Christmas pudding at the end of November, giving the food the opportunity to "ripen". In a clean and dry liter saucepan, I mix wheat flour with bread crumbs, gradually mix the butter in there until the whole mixture looks like bread crumbs. I put sugar, fruit and egg in there and mix thoroughly.



Then I take a special pudding mold designed for a volume of more than half a kilogram, shift the resulting mass there and press it down so that the pudding becomes dense. I cover the form with foil and pull it with twine, and then cook for about four hours for a couple over a saucepan with slowly boiling water. As the pudding is cooked, the water evaporates, so you need to top up the kityatochka in the pan.



I cool the finished pudding, wrap it in baking paper, and on top - in foil and keep it in a cool place for a whole month without access to light. I warm up the pudding for an hour and a half in foil for a couple. Properly cooked English Christmas pudding is stored for about a year. I will immediately notice that the taste of the pudding is pleasant, but unusual, as well as many traditional dishes of English and not only English cuisine. I learned his cooking recipe from a TV show about the traditions of celebrating Christmas in different countries. Pudding will not only decorate the festive Christmas table, but also diversify the traditional Christmas menu.