Pudin de ciruela
El pudín de ciruela se puede preparar desde unas pocas semanas hasta un año de antelación y se puede dejar madurar en un lugar fresco. Se debe cocer al vapor 2 horas antes de servir. Dejarlo en agua caliente hasta que esté listo para servir con salsa dura. Esta receta es de “Entretenido”, de Martha Stewart.
Fuente: The Martha Stewart Show, diciembre de 2007.
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Tanner
26.04.2023 @ 21:19
This recipe for plum pudding can be prepared from a few weeks up to a year in advance and can be left to mature in a cool place. It should be steamed 2 hours before serving and left in hot water until ready to serve with hard sauce. This recipe is from “Entertaining” by Martha Stewart. It serves 10 to 15 people and requires a variety of ingredients including dried currants, raisins, candied kumquats, glazed orange and lemon peel, chopped citron, chopped nuts, flour, baking soda, salt, cinnamon, nutmeg, mace, suet, bread, brown sugar, eggs, jam, brandy, and hard sauce. The directions involve greasing a 2-quart steaming mold or ceramic bowl, combining the fruits and nuts, sifting the dry ingredients, adding the wet ingredients, steaming for 6 hours, pouring brandy over the pudding, letting it mature, steaming for 2 more hours, and serving with hard sauce.