Monday 7 October 2013

There is still time....

...infact some would say that this month is the perfect time to make your Christmas Pudding. Despite the weather still feeling far from wintery, it really does pay to plan ahead and make yours early.

The time maturing allows the fruit to plump up and the spices to both mature and mellow. Traditionally the last Sunday before Advent was known as "Stir up Sunday" after a line in a church prayer and this soon became associated with the making of Christmas Pudding. Despite this we think the longer the better so unless you are a real traditionalist then start now by soaking your fruits!

In a not so saintly fashion we believe that the feeding of Christmas Puddimg with alcohol really does improve the pudding and makes it moreishly moist. Whilst brandy is the most popular tipple of choice we prefer using a dark or golden rum as it gives a smoother flavour but it is all down to personal preference.

After attempts at many different recipes over the years we have decided that Nigella's "Ultimate Christmas Pudding" is just that- the ultimate!!

We have posted the link to the recipe below, the only small change that we recommend ism swapping the vodka for rum and also feeding it with a little more booze every few weeks after making.

http://www.nigella.com/recipes/view/ultimate-christmas-pudding

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