Plum Pudding with Brandy Sauce

To make the pudding: Grate the bacon well

Wash and core the apples, remove the seeds, and grate them well

Place the apples and bacon in a large bowl

Wash the raisins and add them to the bowl along with the grated lemon zest, sponge cake flour, all-purpose flour, salt, crystallized fruits, cinnamon, and nutmeg

Mix well

Add the heavy cream and rum, mixing until just combined

Beat in the eggs, then mix until smooth

Cover the bowl and let it rest for one day

Choose a mold with a hole in the center, 25cm in diameter, with a lid that closes tightly (or close it with aluminum foil)

Grease the mold with unsalted butter or margarine, dusting with sponge cake flour

Pour in the batter, filling only to 2/3 of its capacity

Closure of the mold and place it in a large pan filled with water, making sure that the water level reaches halfway up the sides of the mold

Let it cook slowly for 4 hours

If the water evaporates, add more water

Remove from heat and let cool to room temperature

Invert onto a serving plate

Heat the brandy in a small saucepan, ignite, and pour over the pudding

To make the brandy sauce: Mix the all-purpose flour and cornstarch in a saucepan

Add heavy cream and whisk until smooth

Bring to a boil, then reduce heat and simmer for 1 minute

Remove from heat and whisk in butter and brandy

Serve warm or at room temperature.