This is a traditional cake that we prepare in Argentina for the Holiday season, fun fact: the name in our homeland is "budín inglés" which translated means English pudding :)
The author of this recipe is one of Argentine favourite's: Osvaldo Gross chef pâtissier (pastry chef) who obtained diplomas at: Le Cordon Bleu, L'École Lenôtre, L'École Bellouet-Conseill, The Culinary Institute of America, École Etoile, Castalimenti and other prestigious international institutions. He worked at Hyatt and Regency in different countries and runs TV shows in Argentina. He was also chose as the best Latin American Pastry Chef 2014 by World's best 50 organization. Without further ado... all the details!
Required Ingredients:
250 g butter
220 g icing sugar
40 g honey
1 lemon and 1 orange zest
100 g yolks (5 units approx)
120 g eggs (2 units approx)
1 tea spoon of vanilla extract
350 g flour cream plain or similar good quality for baking
15 g baking powder
150 g raisins ideally soaked in cognac or brandy
100 g fruit mix
200 g almonds, nuts, hazelnuts mix
100 g cherries
Instructions:
Pre-heat the oven to 170º (ideally convection function)
In a bowl cream together ambient temperature butter with the sugar and honey.
Add the zest and one by one the yolks.
Incorporate the eggs and beat slowly until homogeneously mixed.
Sift flour with baking powder. Cut the fruits and sprinkle with flour.
Add the nuts and vanilla to the mix.
Finally add the fruits that had been previously sprinkled with flour (the flour prevents the fruit from going to the bottom of the tin during baking).
Transfer the mix to a buttered tin and bake in the pre-heated oven for approximately 40 to 50 minutes in a central oven position.
Cool on a wire rack and wrap in plastic wrap or aluminium foil to preserve it.
With this recipe, two medium puddings of 20 x 8 x 8 cm come out, or a large one of 28 cm long.
If you don't want to use those 5 yolks, you can make this recipe using 4 eggs instead of 5 yolks + 2 eggs.
Share & Enjoy !! 😋