I have been making traditional Xmas pud on-and-off for the last, yeesh, twelve years? or so; but I'd kept dorking around with different recipes, never doing the same thing twice, and last year it culminated in a dismal failure of greasy slime that collapsed under fire (literally). This year I applied SCIENCE!~; took two versions of earlier recipes that I had used with success, converted them to consistent measurements, decided which elements of each I wanted, and then fared forth.
Ideally, make this in the 6-cup pudding basin that![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
lillilah got you like twenty years ago. In a pinch, you can use a good-sized bowl and cover it very very very tightly; look on the interwubs for instructions on this. Also ideally, start this a month before Xmas; I usually try and do it over Thanksgiving weekend; but honestly it will be fine even if you do it only a week early.
This should be made with suet. Find a local butcher if possible. Greenmarket meat vendors may be able to help; probably so can the meat counter at Whole Foods, Gourmet Garage, and mayyybe Fairway?
( Nearly-Perfect Xmas Pudding )
I say "nearly perfect" because my dashing consort opined that the fruit:cake ratio could be swung a little more in the fruit direction, and I'm in agreement; so next year I'll ratchet that up to 2-1/2c. fruit and see how it does.
I serve this with hard sauce (butter, fine sugar {which I pounded myself in a mortar} {I'M NOT WEIRD YOU'RE WEIRD SHUT UP}, and brandy or bourbon whipped together) but I understand some people do a runny article that's milk or cream based.
Ideally, make this in the 6-cup pudding basin that
lillilah got you like twenty years ago. In a pinch, you can use a good-sized bowl and cover it very very very tightly; look on the interwubs for instructions on this. Also ideally, start this a month before Xmas; I usually try and do it over Thanksgiving weekend; but honestly it will be fine even if you do it only a week early.This should be made with suet. Find a local butcher if possible. Greenmarket meat vendors may be able to help; probably so can the meat counter at Whole Foods, Gourmet Garage, and mayyybe Fairway?
( Nearly-Perfect Xmas Pudding )
I say "nearly perfect" because my dashing consort opined that the fruit:cake ratio could be swung a little more in the fruit direction, and I'm in agreement; so next year I'll ratchet that up to 2-1/2c. fruit and see how it does.
I serve this with hard sauce (butter, fine sugar {which I pounded myself in a mortar} {I'M NOT WEIRD YOU'RE WEIRD SHUT UP}, and brandy or bourbon whipped together) but I understand some people do a runny article that's milk or cream based.
