A brief history of Christmas pudding
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wrote on 17 Dec 2024, 15:58 last edited by
Never had it, but it sounds like something I'd like, though I'm not sure about the beef suet part...
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wrote on 17 Dec 2024, 17:28 last edited by
My Mom used to make Christmas pudding every year. We’d turn off the lights and bring it flaming to the table - very impressive to us kids!
After she passed I started buying small ones (Crosse and Blackwell) myself because no one else really likes it. I never bothered to flame them.
I didn’t get one this year and may just go get a piece of mince pie somewhere. The flavors are similar and should satisfy my Christmas craving.
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wrote on 17 Dec 2024, 17:33 last edited by wtg
I ordered one of those little Crosse and Blackwell ones for the first time this year. Also some Brandy Butter Hard Sauce. I'll let you know what I think!
I occasionally order from this outfit, and the hard sauce sounded interesting.
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wrote on 17 Dec 2024, 18:39 last edited by
I used to make it every year, it was a Christmas Tradition (having a British father). Used suet, but not bread crumbs. They get steamed in a special container to cook, usually a month ahead of time, then you soak them in alcohol and let them sit in the fridge and re-steam them to heat them up. We made hard sauce (basically butter, powdered sugar and whiskey) to go with it. It’s definitely an aquired taste, I love it, my Dad loved it, my mom loved it, my inlaws love it, but nobody else, so now that my Dad is gone and mom’s in memory care and my inlaws no longer travel to Montana in the winter, no more Christmas pudding.
I did make a homemade mince pie (very similar flavor to christmas pudding) to take to them over Thanksgiving, I even made the candied peel (there is no comparison between that and the yucky red and green stuff you buy at the store). I’ve been thinking about experimenting with a christmas pudding individual mug cake so I can at least enjoy a small taste this year.. -
wrote on 17 Dec 2024, 18:50 last edited by
Ok, I lied.
There are breadcrumbs in my grandmothers recipe. 
Currants, sultanas, raisins, breadcrumbs, suet, flour, candied peel, almost, spices, lemon juice, eggs, and alcohol. -
wrote on 17 Dec 2024, 18:52 last edited by
My edit function is whacked again, Almonds, no almost. And I’m pretty sure I added sugar.
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wrote on 17 Dec 2024, 19:06 last edited by
"Clean pudding cloth"
@Jodi said in A brief history of Christmas pudding:
My edit function is whacked again, Almonds, no almost. And I’m pretty sure I added sugar.
Here's our original edit discussion.
https://wtf.coffee-room.com/topic/180/possible-issue-with-edit-screen?_=1734377398057
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wrote on 17 Dec 2024, 23:34 last edited by
Thanks, I’ve been putting it off because it’s a pain in the neck, lol.
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wrote on 18 Dec 2024, 00:42 last edited by
I don’t know if I have ever had Christmas pudding before.
None of the various sides of my family have any British traditions. All either Italian or Japanese.
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wrote on 18 Dec 2024, 00:43 last edited by
Except for the fact that my mother always like a to make pork and sauerkraut on new years — where the heck did that come from??
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wrote on 18 Dec 2024, 00:45 last edited by
I know a lot of people who do pork ribs and sauerkraut on New Year's Day.
A history of NYD food traditions:
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I ordered one of those little Crosse and Blackwell ones for the first time this year. Also some Brandy Butter Hard Sauce. I'll let you know what I think!
I occasionally order from this outfit, and the hard sauce sounded interesting.
wrote on 18 Dec 2024, 01:15 last edited byWill you be bring it to the table flaming?
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Will you be bring it to the table flaming?
wrote on 18 Dec 2024, 14:05 last edited byIt's amazing how many of our holiday traditions are reflected in the foods we prepare....
@Steve-Miller - I was thinking about putting the hard sauce on after I heated the pudding. Not sure if pouring some alcohol on and flaming it would be too much.
