Cook

This Christmas recipe from Julie Andrieu can be prepared several months in advance

If you’re planning to entertain at Christmas, here’s a great way to get a head start on your cooking. This dessert must be cooked now to be served perfectly at Christmas.

The holidays are approaching and maybe you’re starting to think about what you’re going to serve your guests for dinner. Well, you’re right, because some recipes, like this delicious pudding, prepare several months in advance!

Quickly discover the recipe from gastronomy specialist Julie Andrieu, which will change from the traditional Yule log.

Table of Contents

Ingredients

  • butter
  • 350 g raisins (multi-colored)
  • 1 zested orange
  • 1 zested lemon
  • 60 g candied orange zest
  • 60 g candied cherries
  • 40 g of vergeoise
  • 60 g almonds (or walnuts)
  • 170 g flour (T65)
  • Nutmeg powder
  • 4 spices
  • salt
  • 8 cl of cognac
  • 2 eggs

Preparation

Take a mixing bowl or a small salad bowl and butter its sides. Then place it in the fridge.

Cut your raisins, orange zest candied as well as cherries into very small pieces which you pour into a container. add zested orange and lemon.

The rest after this ad

Then place in this same container the almonds, flour, nutmeg, mixture of 4 spices, salt, cognac and eggs.

Add beef (or veal) kidney fat to this, butter can also do the trick if you don’t have animal fat.

Mix for a long time all ingredients until evenly distributed.

Then pour everything into your buttered bowl. Then wrap it in a cloth and tie it.

Take a large casserole dish into which you pour a little water. Place your salad bowl wrapped in the cloth in the casserole dish. Place a lid on top. Do steam for 7 hours.

NB: it’s important to add water as it evaporates so as not to burn the cloth. Stay vigilant!

The rest after this ad

Once cooking is finished, remove the cloth then wrap the bowl in plastic wrap covered with a new cloth. Let it rest between 2 and 3 months in the refrigerator.

Before serving, reheat it with steam for 2 or 3 hours. Remember to remove the plastic wrap first!

Serve while making flambé with armagnac or cognac for an even tastier experience.

Read also :

Ana Jousset

Cooking editor

At Marmiton, I am mainly responsible for guiding Internet users on the products they buy in supermarkets. I also like to share with them my best tips for successful recipes like…

William

I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

Related Articles

Back to top button