Old English Plum Pudding (Pudim de uva passa da velha Inglaterra)

Name: Old English Plum Pudding
Ingredients: 1 kg of plums, dried; 60 g of almonds; 250 g of crystallized sugar; 400 g of fat; 1/2 kg of bread flour; 1/2 kg of common or brown sugar; 1 pinch of cinnamon; ground nutmeg and ginger; 1 pinch of pepper; rind and juice from 1 lemon; 5 eggs; 1/2 cup of brandy or rum; 1/2 cup of beer; 125 g of wheat flour

1
1 kg of plums, dried
2
60 g of almonds
3
250 g of crystallized sugar
4
400 g of fat
5
1/2 kg of bread flour
6
1/2 kg of common or brown sugar
7
1 pinch of cinnamon
8
ground nutmeg and ginger
9
1 pinch of pepper
10
rind and juice from 1 lemon
11
5 eggs
12
1/2 cup of brandy or rum
13
1/2 cup of beer
14
125 g of wheat flour

Ingredients

1
1 kg of plums, dried
2
60 g of almonds
3
250 g of crystallized sugar
4
400 g of fat
5
1/2 kg of bread flour
6
1/2 kg of common or brown sugar
7
1 pinch of cinnamon
8
ground nutmeg and ginger
9
1 pinch of pepper
10
rind and juice from 1 lemon
11
5 eggs
12
1/2 cup of brandy or rum
13
1/2 cup of beer
14
125 g of wheat flour

Directions

1
Wash and dry the plums
2
Scald the almonds, shell them, and finely chop
3
Finely chop the fat and mix with bread flour, sugar, eggs, brandy, and beer to obtain a solid mass that adheres to your hands
4
Press into a pudding mold, firmly
5
Cover the pudding with parchment paper and wrap in cloth
6
Place in boiling water and cook for approximately 4 hours
7
Avoid letting the water get into the pudding
8
Therefore, tie the cloth very well
9
Let the pudding cool and cover with aluminum foil
10
Store in a fresh place
11
Wrapped like this, it will keep for months, and the longer it's stored, the better
12
Before serving, return to boiling water and cook for 1 hour
13
Place on a platter
14
Sprinkle with sugar, drizzle warmed rum over, and ignite
15
When the flame dies out, cut the pudding into large pieces and serve with a confection of brandy and whipped cream
16
You can also serve it with a vanilla sauce