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
- custard
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 :)
~Deb
One further hint for a flaming pudding .... put brandy into a large spoon and warm it (lighted match underneath does the trick) before igniting it and pouring it over.
ReplyDeleteI've always wanted to try a real british plum pudding...i know it's too late for this year...but will be anxious to hear how yours does!!!
ReplyDeletenot necessarily!
ReplyDeletehttp://www.bbcgoodfood.com/recipes/2715/lastminute-christmas-pudding
Lovely and interesting post. My paternal grandparents were from England and Ireland so I heard stories about special Christmas puddings. Hoping you will post how your recipe turns out and share... the recipe, that is.
ReplyDeleteYou can also store your Xmas pudding in the freezer. Sadly I can no longer eat them (digestive disorder) but they remain a happy childhood memory. I hope you enjoy yours with what ever toppings take your fancy - my fav was hard sauce a.k.a. brandy butter!
ReplyDelete