Learn how to make a Christmas pudding full of flavor, color and texture!???? This Plum cake, also known as Fruit cake, has an exquisite interior full of candied fruits, nuts and a delicate liquor flavor. Find out here how to make this delicious recipe that cannot be missing from your sweet table this holiday season ???????????? 0:00 - Introduction 0:34 - Ingredients 0:57 - How to macerate the fruits in an express way? 2:48 - Preparation of the English pudding 6:30 - Adding the fruits to the dough 8:55 - Dividing and molding the preparation 11:01 - Baking and unmolding the English pudding 13:38 - Decoration 15:39 - Final result and farewell This recipe yields 2 molds of 23 cm long by 8 cm wide MEASUREMENTS IN GRAMS Dough . 200 g of butter . 7 g lemon zest . 100 g candied fruit . 200 g sugar . 150 g raisins (blond and black) . 150 g dried fruit . 20 g honey . 300 g all-purpose flour . 228 g egg . 80 g rum . 100 g maraschino cherries . 15 g baking powder . 1 g salt Decoration . Mixed dried fruit as needed . Candied fruit and maraschino cherries as needed . Icing sugar as needed MEASUREMENTS IN CUPS .1 cup butter . Zest of 1 lemon . ⅔ cup candied fruit . 1 cup sugar . 1 cup and 1 tbsp raisins (blond and black) . 1 cup and 1 tbsp dried fruit . 1 tbsp honey . 2 ⅓ cups and 1 tbsp all-purpose flour . 4 eggs . ⅓ cup rum . ½ cup maraschino cherries . 2 tbsp baking powder . 1 pinch salt Decoration . Mixed nuts as needed . Candied fruit and maraschino cherries as needed . Powdered sugar as needed PREPARATION 1. To begin, marinate the fruit with the rum the day before preparing the pudding. You can also do this process in the microwave, in a glass bowl covered with plastic wrap and heat for 2 minutes. Let cool covered. 2. In the mixer bowl, add the butter (which should be at room temperature) along with the sugar, honey and lemon zest. Beat until creamy with the whisk. 3. After this, add the eggs one at a time and beat after each addition. 4. Add the dry ingredients, flour, salt and baking powder, previously sifted. Mix with a spatula using circular movements until obtaining a smooth dough. 5. At this point, add the nuts and then the fruit. If there is still a little liquid, you can strain and add a little extra flour and stir lightly. 6. Divide the dough into 2 moulds of 23 cm x 8 cm with baking paper on the base. 7. Place some nuts and cherries on top and bake in a preheated oven at 170° C /338° F for approximately 45 to 50 minutes or until a toothpick inserted into the mould comes out clean with heat from above and below and ventilation. 8. Remove from the oven and allow to cool in the mould for 10 minutes and then unmould onto a rack until completely cool. 9. Store in an airtight container at room temperature for 3 to 4 days or in the refrigerator for 7 days. If you want to freeze them, they will keep perfectly for up to 2 months. I recommend doing so when it is still warm so that it maintains its moisture. Tips: You can choose the nuts that you like the most, always respecting the total amount specified in the recipe. In my case, I used almonds, hazelnuts, and walnuts. ????????LEARN OTHER CHRISTMAS RECIPES HERE: • Christmas Special ???? Full recipes on my blog: https://leonardoespinoza.com/blogs/blog ???? All my online courses with lifetime access: https://leonardoespinoza.com/ Follow me on my social networks: ????????‍???? Instagram: / leonardoespinozaok ????????‍???? Facebook: / leonardoespinozaok #budin #budiningles #recetasnavideñas #christmasrecipe #fruitcake