3/4 cup unsalted butter or margarine, softened
3/4 cup granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
4 tablespoons cognac
1 1/4 cups heavy cream, fresh or canned
a pinch of salt for dusting
caramelized citron, diced
sour cherries in syrup, halved
3/4 cup unsalted butter or margarine, softened
3/4 cup granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
4 tablespoons cognac
1 1/4 cups heavy cream, fresh or canned
a pinch of salt for dusting
caramelized citron, diced
sour cherries in syrup, halved
Beat the butter or margarine with granulated sugar until smooth
Add eggs one at a time and beat well
Gradually add flour, then cognac and heavy cream
Mix carefully
Grease a round 18cm-diameter baking dish, about 8cm high, and dust with salt
Dust the bottom of the pudding with caramelized fruits
Pour the pudding batter into the prepared mold, cover with aluminum foil, and tie with kitchen twine
Place the mold in a pressure cooker or a large saucepan filled with enough water to reach halfway up the mold
Cook for 40 minutes once the valve starts to balloon or steam escapes
Let it cool, then unmold and serve warm
Serves 8.
