Dessert: Christmas pudding
Prepare this Christmas pudding well in advance: at least the day before for the next day ... but a dry month is even better.
ingredients
1/2 pack of pudding spices
1/2 teaspoon grated nutmeg
10 g cinnamon
250 g of vergeoise
250 g bread crumbs
150 g of flour
4 eggs well beaten
2 large, finely chopped apples
If necessary milk or water
100 g of prunes
250 g of blond grapes
250 g of currants
250 g of California grapes
250 g candied fruit
2 oranges pressed
2 lemons in a hurry
2 carrots cut in slices
2 glasses of Martinique rum
250 g margarine
Preparation
Wash the grapes, slice the candied fruit.
Put all the ingredients in a large container, mix well, add a little water or milk if the dough is too compact and let stand overnight.
The next day, mix again and add a glass of rum.
Pour into a buttered pudding bowl. Cover the bowl with a well-woven fabric.
Steam 4 hours. Leave to rest in a dry place.
Before serving, steam (especially not in the microwave) for 1 hour.
When serving, squeeze 3 or 4 pieces of sugar into the pudding, turn off the lights, drizzle with hot rum, then flambé.
