Plum pudding

Mix all ingredients to nutmeg in a large bowl.

In a different bowl, mix the eggs with 1/2 teaspoon of salt into a thick liquid mixture. Beat in the rum and lemon juice.

Pour this mixture into the fruit mixture and stir well. Pour this plum pudding mass into the mold. Take the mold in the cloth and fix it with kitchen yarn or rope.

Put the mold on a grid or coaster in a large pan. Pour boiling water into half the shape. Close the pan with the lid and let it simmer for at least 4 hours. Pour some water if necessary.

Allow the pudding in the mold to cool with the cloth. Keep the plum pudding, still extra wrapped in cling film, for up to 4 weeks in the refrigerator.

Warm the plum pudding before serving for 1 hour in the pan just as it is prepared. Remove the pudding from the pan, remove the cloth, detach the sides and turn the pudding to a bowl.

Mix the ingredients for the sauce. Preheat 100 ml of rum before flambéing. Pour it into a ladle, top the rum over the pudding and pour it over the table.

Garnish with the chocolate curls and serve with vanilla sauce.