In my last post I mentioned my attempt at making
a Christmas ~ Plum Pudding
for the very first time.
This is something I have had no experience
with or had ever tasted until last
year when my generous British friend sent some in
a Christmas package...and it was so
delicious I was inspired to try making my very own.
Not too sure of what I was doing,
many of you ladies pulled through
and answered my questions--and more.
I have learned that puddings::
- in Australia, are put in calico and hung,
- some are served flaming, some not,
- they can be stored in a linen press, larder, or under the bed
- butter can be used instead of suet,
and they are often served with:
- brandy butter
- hot buttery rum sauce
- hard sauce
- thick cream
Thank you so much for taking the time to help me out!
I appreciate it greatly
and will be sure to keep you updated on the pud's progress :)