Today we are going to share the English Buddine recipe , perfect for the parties. Because let's be sincere, the sweet bread is beautiful , but among the energetic kneading, the times of levate, the amount of ingredients, and the oven caught with 30 ° in the shadow in the southern hemisphere, becomes complicated.
Therefore, today we have this Christmas Buddin recipe that is the savior of the holidays and does not fail. Super humid, easy to do and with the bonus that carries dry and polished fruits (if you are troying fruits like me), to be in Christmas tune.
This classic Budin has everything we need to show off at the Christmas sweet table without stress: it is mixed quickly, the oven does its magic, and it is always rich! So if this year they prefer to avoid sweet bread, I leave you this Christmas Buddine recipe , in the middle of the time and with less ingredients. Cook!
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About English Buddine
The English Buddine is that sweet recipe that seems to have the magic formula: it carries fruits, it is sweet, does not cake, and also has that Christmas air that makes it look like buying in a bakery. It is the silent star of the parties , always present but without stealing prominence to sweet bread or Christmas nougat .
Unlike other typical sweets, it does not discriminate: it goes well with coffee, with cider , with midnight toast and is perfect for breakfast the next day. And the best? It is a simple recipe, which anyone can do, because it does not require too much kneading or takes so much time in the kitchen.
English Buddin History: Salada mixture to Christmas Dulce
Here is a curious fact to shine on the table while we cut the first piece of English Buddine, do you know why is Buddin called in English? Well, his name comes, yes, from England, where they knew him as "Plum Cake . But "Plum", in this case, has nothing to do with plums. Actually, it was a generic way to name dry fruits .
The English Buddine was evolving over the years, going from being a medieval mixture of flesh, spices and fruits (thankfully that changed!) To become the sweet we know today. When he crossed the ocean and reached our land, we gave him a more local touch and adapted the fruits and spices according to what he had at hand.
Characteristics of English Buddine that make it unique
- Wet and spongy: there is no worse sin than a dry English pudding, but following this recipe does not fail .
- Fruits and nuts: The stars of the show. In addition, it can be customized at ease with raisins, nuts, almonds, polished fruits.
- Easy to do: nothing of masses or long levadas; Here everything is mixed and goes to the oven .
- Ideal for parties: it has that festive air that makes it perfect for Christmas, but also for any time of the year.
- Perfect conservation: If you keep well (below we tell you how) you can last several days . That if they don't eat it before.
- Versatile: it can be left simple or decorate it as a work of art . Glac, fruits, impalpable sugar? Everything is worth.
- Wet, but firm: the key is to find the balance between a mass that does not get rid of and that wet texture that falls in love.
4 tips to achieve a wet English pudding
- Balance: To begin with, the key to the English English Buddin is in the proportion of ingredients . Like any pastry recipe, it is not worth improvising with eggs or butter.
- Fair beaten: use blender to integrate all the ingredients, except flour , because we need to keep the air.
- ENVOLVENT MOVEMENTS: As we said before, we need the dough to be aerated , for that the flour is integrated into two or three stages, with the help of a spatula and soft movements.
- Eye with the oven: if the oven is very hot, it can be taken away, no more than 170 °/180 °. A tarrito with water at the base of the oven can help the heat circulate more even and a humid English pudding is.
Christmas Buddin: Ingredients and Decoration
Christmas Buddine looks with traditional ingredients, but you can also innovate and appeal to creativity. We leave some suggestions
Ingredients that can carry an English Buddin:
- Buddine with polished fruits (if they like it).
- Grape raisins
- Nuts, almonds, chestnuts and hazelnuts
- Datiles or dry figs.
- Canela, clove of smell and nutmeg.
- A touch of alcohol: you can soak grape raisins with rum , cognac or even a good sweet wine.
Decoration
- Lemon Glasé: Impalpable sugar mixed with a few drops of lemon.
- Dry fruits: They are sprinkled above the English pudding before baking for a rustic touch.
- Chocolate chips on the glasé: because chocolate is never a bad option , right? Even in the classic English Buddine.
- Royal glaze: This is prepared with egg white and impalpable sugar, such as the one they will see in this wet Christmas Buddine recipe and in the Buddin of Limón .
Tips and Secrets for Perfect English Buddin
- Always butter, never Margarina: the flavor and texture of a wet English pudding are not negotiable.
- Rest times: let cool well before unmolding the Christmas Buddin Christmas; It is better compact.
- Do not spare in fruits: Christmas Buddine will be
- Avoiding the strong oven: a slow cooking ensures a even pudding.
- Preserve cooking: If the surface begins to be brown, cover the pudding with fruits polished with a piece of aluminum foil .
- How to conserve adequately homemade English Buddine: save in a fresh and dry place, wrapped in film or inside a hermetic can, so that it is maintained for longer.
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English Buddin Recipe
Yield: 8 portions
Preparation time: 1 hour and 15 minutes
Ingredients
- 150 g of lifting flour or flour with 1 CDA. baking powder
- 150 g Butter or ointment butter (30 ”as a defrosting function of the microwave)
- 150 g of sugar
- 3 eggs (at room temperature)
- 1 tablespoon of honey
- 1 orange zest (or 1 orange and a half)
- 1 lemon zest
- 1 cup of varied nuts and polished fruit (optional)
- For the real glasé: 1 Clara + 250 g of impalpable sugar
How to do Christmas Buddine Step by step
- With a blender, beat the ointment butter (not melted) with the sugar until an almost white, pale and aerated cream is formed.
- Add the eggs from one, beating every time, so that they are integrated into the mixture.
- Incorporate orange and lemon scratches, and the tablespoon of honey. Keep beating.
- Incorporate sifted flour little by two, integrating with enveloping movements, with the help of a spatula or cornet.
- Flip dried and polished fruits (so that they do not sink) and incorporate into the dough, integrating with the spatula, always gently.
- Enmantecar and flour a Buddine mold, and bring to a preheated oven at 180 ° for about 40-45 minutes, or until when inserting a stick it comes out clean.
- For the Royal Glasé mix the egg white with the 250 g of impalpable sugar, until the glaze is formed, a thick and bright mixture.
- When it is warm to unmold the Buddine, cover with the glaze and optionally with more nuts above.
