A brief history of Christmas pudding
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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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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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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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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.. -
"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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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.
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Will you be bring it to the table flaming?
It'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.
There are breadcrumbs in my grandmothers recipe. 
Currants, sultanas, raisins, breadcrumbs, suet, flour, candied peel, almost, spices, lemon juice, eggs, and alcohol.
