For the plum pudding, grease a pudding mold and the lid of the mold and sprinkle with breadcrumbs. Quickly mix all the ingredients into a dough and pour it into the mold.
Close the mold with the lid and simmer in a water bath on low heat for 3 to 4 hours. Let the finished pudding rest in the mold for a few minutes, then open the lid and carefully loosen the edge with a kitchen knife. Turn out the plum pudding onto a plate and cover with a damp towel. Warm the cognac (do not boil!). Just before serving, soak the pudding with it and then set on fire.
Preparation Tip:
To the plum pudding offer a sauce of creamy whipped sugar, butter, cognac and nutmeg.
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