tag:blogger.com,1999:blog-15599377.post7495806157669544944..comments2024-02-10T07:17:07.446-05:00Comments on homespun living: a Christmas Puddinghomespun livinghttp://www.blogger.com/profile/07520148530306239072noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-15599377.post-52867384553682998732012-10-21T05:12:38.901-05:002012-10-21T05:12:38.901-05:00Can I ask some advice please?
I make 2 Christmas ...Can I ask some advice please?<br /><br />I make 2 Christmas pudding every other year and always store one till next year. I just unwrapped my stored pudding and found half (one side) of the top to be covered in brown dust. Is this crystallised sugars etc or mould? I've never seen mould on a pudding and not sure what it would look like. We moved house so cupboard may be warmer etc. than last house. Can't find any mention of mould colour on the web - has anyone had experience with this dust?<br /><br />Any advice much appreciated thanks.hartplatthttps://www.blogger.com/profile/08041137218589909888noreply@blogger.comtag:blogger.com,1999:blog-15599377.post-21484007827939071982012-10-21T05:08:55.061-05:002012-10-21T05:08:55.061-05:00Can I ask some advice please?
I made two Christma...Can I ask some advice please?<br /><br />I made two Christmas puddings last year ( I always make 2 every other year and store one till the next Christmas). They have always been fine. I stored this pudding in a different cupboard as we moved house. I have just opened and checked it and one side of the top is covered in a fine brown dust. Is this just crystallised sugars etc. or is it mouldy? I've never seen mould on a pudding and can't find any info about what it would look like! Any advice appreciated. Thanks.hartplatthttps://www.blogger.com/profile/08041137218589909888noreply@blogger.comtag:blogger.com,1999:blog-15599377.post-22629397503752656872011-12-07T20:00:30.587-05:002011-12-07T20:00:30.587-05:00Debbie I seem to have missed the recipe and I woul...Debbie I seem to have missed the recipe and I would like to try it...where do you have it posted. When we were little (70) plus years ago my Mother used to make carrot pudding and that was good with lemon sauce. <br /><br />Thanks Debbie.Karen Andreggnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-77164147411573699612011-12-06T16:24:46.582-05:002011-12-06T16:24:46.582-05:00Thank you Rose! I just love all the advice and st...Thank you Rose! I just love all the advice and stories I have received on the Christmas pudding.<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-21942958983847498832011-12-06T16:23:13.952-05:002011-12-06T16:23:13.952-05:00I wish I had my grandma's recipe box!-mine was...I wish I had my grandma's recipe box!-mine was found at a tag sale.<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-60457905982114571772011-12-06T16:21:38.841-05:002011-12-06T16:21:38.841-05:00Susan, thank you for the links! Maybe mince pies ...Susan, thank you for the links! Maybe mince pies will be my next endeavor :-)<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-17266979878527271872011-12-06T16:20:32.834-05:002011-12-06T16:20:32.834-05:00Leslie, thank you for sharing your pudding traditi...Leslie, thank you for sharing your pudding traditions-I think the singing is a beautiful touch! Merry Christmas to you.<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-28815708626438307882011-12-06T15:47:41.361-05:002011-12-06T15:47:41.361-05:00Being raised in a Scottish family Christmas just i...Being raised in a Scottish family Christmas just isn't Christmas without Christmas pudding. We have it on Christmas day after dinner, flamming (a must), with all of us singing Silent Night. Don't forget the hard sauce!Leslierottnenoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-32995511393952557752011-12-05T20:48:39.814-05:002011-12-05T20:48:39.814-05:00Debbie, I see Ann has posted the link to Delia Sm...Debbie, I see Ann has posted the link to Delia Smith's website. That is the recipe I always use. You can get suet from the butcher if you have one or you can get it here:<br /><br />http://www.britishfoodshop.com. They have a light vegetarian version. I'm not sure how they make 'light' suet - seems like a bit of an oxymoron! Delia also has several recipes for mince pies. This is a traditional one: http://www.deliaonline.com/recipes/cuisine/european/english/traditional-mince-pies.html<br />The britishfoodshop also has mincemeat. I like the plain old Robertsons.Susanryan41noreply@blogger.comtag:blogger.com,1999:blog-15599377.post-10703722472685220092011-12-04T11:56:23.965-05:002011-12-04T11:56:23.965-05:00I was looking at your pictures and noticed your re...I was looking at your pictures and noticed your recipe box...it's just like mine. I inherited it from my grandmother. When she was downsizing into a retirement community she asked me if I would like it. I think of her everytime I see it.Uminchugrammynoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-19413047442889211402011-12-03T17:04:17.144-05:002011-12-03T17:04:17.144-05:00Now that's a brave piece of cooking! Deb, like...Now that's a brave piece of cooking! Deb, like the other British and Aussie girls, I would say your pud is going to be fine. The butter is a fine substitute on traditional suet -- most people don't use suet any more.<br /><br />The pud was traditionally hung so that moisture would drip out and it would dry out a tad but we create the same environment with a fridge or freezer these days. In your part of the world at this time of year an unheated room would be fine for its storage as would the parchment paper for covering.<br /><br />When serving lighting brandy is a bit of fun, most people don't bother, some do. Enjoy!Rose Marshallnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-79049720102795057642011-12-03T12:12:09.646-05:002011-12-03T12:12:09.646-05:00Mmm, brandy butter and custard sounds wonderful-I ...Mmm, brandy butter and custard sounds wonderful-I can hardly wait for the pudding unveiling :-)<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-53452440197336192352011-12-03T12:04:54.560-05:002011-12-03T12:04:54.560-05:00On the butter question, I've always made mine ...On the butter question, I've always made mine with butter, I don't know if you can get suet here. They have always been quite delicious! You probably won't have trouble with mould .. it's the humidity in summer here that makes them go that way, hence the drying and putting in the fridge. Love the sound of rum butter .. we usually have a bit of brandy butter and custard.Seasidernoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-17264002879975986432011-12-03T11:20:55.455-05:002011-12-03T11:20:55.455-05:00Susan, thank you for the reassurance-I will not wo...Susan, thank you for the reassurance-I will not worry about it going moldy now :-) I would certainly love to try your recipe-no rush, whenever it's convenient.<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-8089992019989104212011-12-03T10:42:46.518-05:002011-12-03T10:42:46.518-05:00I've never heard of a pudding going moldy and ...I've never heard of a pudding going moldy and I come from the British Isles - doesn't get much damper than that! I think it'll be fine and delicious. If you want to try another recipe, I can send you the one I do every year. It's been so popular that they now package it as a 'kit' in supermarkets. All this talk of Christmas puds is making me look forward to mine even more! It goes really well with mince pies and brandy butter, or just plain cream. Yum!Susanryan41noreply@blogger.comtag:blogger.com,1999:blog-15599377.post-42690138816449838862011-12-03T09:41:25.004-05:002011-12-03T09:41:25.004-05:00Thanks Wendy! Ive emailed you directly.
_____...Thanks Wendy! Ive emailed you directly.<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-57433833966069364602011-12-03T08:53:27.685-05:002011-12-03T08:53:27.685-05:00As long
as its well sealed it won’t go mouldy, you...As long<br />as its well sealed it won’t go mouldy, your basement will be fine under a bed<br />in an unheated bedroom is an ideal place - just make sure its away from the light!<br /><br /><br />Here’s<br />my recipe for Rum Sauce, the quantity of rum is a guideline only ( I must<br />confess that I add a wee bit more, but taste as you go!), you can also<br />substitute rum for brandy. I make mine now and freeze (one less job on the big<br />day!), then I take it out on Christmas Eve and defrost it overnight in the<br />fridge.<br /><br /><br /> <br /><br /><br />Serves 6<br />-8<br /><br /><br />HOT<br />BUTTERY RUM SAUCE<br /><br /><br /> <br /><br /><br />60G (2 ½<br />OZ) BUTTER<br /><br /><br />60G (2 ½<br />OZ) PLAIN FLOUR<br /><br /><br />425ML<br />(15FL OZ) WHOLE MILK<br /><br /><br />50G (2<br />OZ) GOLDEN CASTER SUGAR<br /><br /><br />3<br />TABLESPOONS OF DARK RUM (OR BRANDY)<br /><br /><br />150ML<br />(5FL OZ) DOUBLE CREAM<br /><br /><br /> <br /><br /><br />Place<br />the butter in a medium saucepan with the flour. Pour in the milk, then, using a balloon whisk,<br />whisk everything vigorously together over a medium heat. As soon as it comes to simmering point and has<br />thickened, turn the heat right down to its lowest setting, stir in the sugar<br />and let the sauce cook, uncovered, for 10 minutes. Stir now and then to prevent it from sticking<br />to the bottom.<br /><br /><br />After that, add the rum and cream and transfer to a freezer container. Cover the surface of the sauce with clingfilm<br />to stop a skin forming. Leave until<br />cold, then cover with a lid and freeze. Alternatively,<br />you can freeze the sauce in a freezer bag.<br /><br /><br /> <br /><br /><br />I hope you try it, let me know what you think!!<br /><br /><br />Hugs Wendy xwendy.wilson321noreply@blogger.comtag:blogger.com,1999:blog-15599377.post-63011593147840075812011-12-03T08:05:36.673-05:002011-12-03T08:05:36.673-05:00Wendy, thanks so much for the information. I have...Wendy, thanks so much for the information. I have my pudding in a bowl with parchment paper tied over the top. I had put it in the basement where it is cool-but I'm not sure if I need worry about it getting moldy? The rum sauce sounds wonderful-I'm going to look for a recipe for that :-)<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-35520439921340269072011-12-03T08:03:28.125-05:002011-12-03T08:03:28.125-05:00Thank you Ann! I'm going to check out that lin...Thank you Ann! I'm going to check out that link.<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-46520501531198646842011-12-03T07:59:52.079-05:002011-12-03T07:59:52.079-05:00Cathy, I used butter-somewhere in my research I re...Cathy, I used butter-somewhere in my research I read that it was an acceptable substitution-not sure how the results will compare with using suet.<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-87463087787759779632011-12-03T07:58:50.541-05:002011-12-03T07:58:50.541-05:00I had put mine in the basement also-but it is in a...I had put mine in the basement also-but it is in a bowl with the parchment paper tied around the top of the bowl; do you think I need worry about it molding?<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-80526693846869292212011-12-03T07:57:18.167-05:002011-12-03T07:57:18.167-05:00Thank you so much for all the information. I was ...Thank you so much for all the information. I was completely ignorant of the hanging/muslin method-I now have a fear of my poor pudding getting moldy :-) <br />And I really am getting a late start compared to yours in October!<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-24583941991245793362011-12-03T07:54:43.379-05:002011-12-03T07:54:43.379-05:00Thank you so much! I didn't know about hangin...Thank you so much! I didn't know about hanging the pudding in calico.it seems this year's pudding will be a bit of an experiment :-)<br /><br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-72885122227287278322011-12-03T07:52:08.733-05:002011-12-03T07:52:08.733-05:00I didn't use the beef suet, but read elsewhere...I didn't use the beef suet, but read elsewhere that butter could be substituted so I used the butter-do you think this changes things much? <br /><br /><br />_____Debbiehttp://www.homespunliving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15599377.post-82253159320747606822011-12-03T07:45:20.363-05:002011-12-03T07:45:20.363-05:00Hi I aint no expert but I am British and I make a ...Hi I aint no expert but I am British and I make a Christmas Pudding every year! Dont store it in the fridge, a cool cupboard is all you want. Just make sure it is well wrapped, I wrap mine in two layer of greaseproof paper then a layer of foil. As for flaming it, you only spoon a small amount of brandy over the top then light, it it will go out as soon as the alcohol burns out. Serve it with lots of brandy or rum sauce and enjoy! You can 'feed' it with more alcohol as you would a Christmas Cake, just make sure you rewrap it properly. If its well stored your pudding will keep for months...thats if theres any left!!<br />Hugs from York, England<br />Wendy xwendy.wilson321noreply@blogger.com