PLUM PUDDING

Ingredients

Fresh breadcrumbs – 4500 gm
Refined wheat flour – 1125 gm
Black currant – 4500 gm
Raisins – 9000 gm
Dates – 2225 gm
Nutmeg powder – 5 gm
Orange zest – 10
Cinnamon powder – 5 gm
Baking powder – 50 gm
Mix spices – 5 gm
Brown sugar – 4500 gm
Butter – 4000 gm
Vanilla essence – 40 ml
Whole eggs – 2000 gm

Method 

Cream the butter and brown sugar until became creamy and fluffy. Add eggs a little at a time, keep creaming the mixture until smooth and fluffy. Add flour, spice powders and baking powder, fold nicely. Add all the fruits mix them well, followed by adding breadcrumbs mix them. Place it in the pudding mold bake it in Bain Marie in deck oven at 150*c for four hours, for 400gm mixture.

PANETTONE

Ingredients

Milk – 470 gm
Sugar – 200 gm
Honey – 25 gm
Yeast – 50 gm
Egg yolks – 300 gm
T55 flour – 1000 gm
Vanilla essence – 10 ml
Salt – 20 gm
Butter – 650 gm
Raisins – 300 gm
Mixed candied peals – 200 gm

Topping

Butter – 240 gm
Sugar – 180 gm
T55 flour – 240 gm
Whole eggs – 100 gm
Water 120 ml
Almond flakes – 50 gm
Pearl sugar – 50 gm

Method

Dilute the yeast in milk, add honey and egg yolk, vanilla essence and make dough out of it by adding T55 flour and sugar on speed 1 for five minutes and speed 2 for seven minutes. Add the butter to the dough keep kneading the dough for two minutes, followed by that add salt continue kneading for two more minutes. Add raisins and candied fruits fold it well, keep it resting for 40 minutes, fold the dough twice, scale and keep in it the baking mold for final proving, meanwhile make the topping by mixing all the ingredients together as mentioned in the recipe. top it on the proved dough, bake at 180 in convection oven for 20 mins for 400grams of dough Hang it upside down until the Panettone will come down to room temperature.