Recipe for plum pudding, contains a sponge base, and is very easy to prepare. Biscuits are the base for tiramisu in Italian cuisine, but they can be used for many similar recipes with dried or seasonal fruit. Recipes for puddings are popular in many national cuisines, so we can say that they are also part of the international one kitchen.
Adjust the amount of ingredients to the size of the dish you are cooking in, as well as the number of guests
Plum pudding with sponge cake - Recipes and Cookbook online
The recipe for plum pudding contains a sponge base and is very easy to prepare.
- 250 g of prunes
- 3 pieces of eggs
- 100 g of sugar
- 0,5 l milk (boiled)
- 2 bags of vanilla sugar
- 150 g of cookies
- 150 g of raisins
- 25 g of butter
- red wine
- Wash prunes and raisins well. Soak them in water, in separate dishes, and leave them to soften for 2 hours. Drain the prunes and raisins and dry them on a paper towel.
- In a mixing bowl, beat the eggs and sugar (80 g of sugar for whipping, and leave 20 g for the baking dish) with a mixer, until the mass becomes foamy.
- Boil 1/2 liter of milk. When it cools down a bit, add 1 bag of vanilla sugar and mix. Slowly add the warm milk to the beaten eggs. Beat the mass well with a wire whisk. When the mass has cooled, if foam appears, remove it.
- Take a pudding dish, preferably semi-circular with a smaller diameter. Grease the dish with butter and sprinkle with the remaining 20 g of sugar.
- Place a row of sponge cake in a dish, then a row of raisins and prunes. Combine alternately until all ingredients are used up.
- Pour the mixture of milk and eggs slowly with a spoon so that the cookies absorb everything. You can decorate the pudding with prunes and raisins, if there are any left over. Pour over a little red wine, for flavor.
- Preheat the oven to 150C. Immerse the bowl with the pudding in a larger bowl, which is filled with water, so cook the pudding for 10-15 minutes. The pudding is ready when the toothpick inserted into the pudding remains dry.
- When the pudding has cooled, carefully separate it from the dish with a knife, sprinkle it with a bag of vanilla sugar and serve. You can garnish with fresh mint leaves.
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