Date: November 07 2012
I overspent last week, buying 13 kilograms of sultanas, raisins, currants and mixed peel ($170 worth) for, you guessed it, Christmas pudding. It's not all for one pudding, but for our annual pudding session - seven people and 14 puddings - for which three laundry tubs must be brought into play, and I try to forget where they've been in the interim. I spent $100 on the three kilograms of butter, and bought two bottles of brandy, and a friend cracked 56 eggs at $8 a dozen. Which makes you realise why these puddings are kept for special. They're not cheap.
Somehow we ended up with 23 puddings, of which I took home 10, and spent the weekend trying to boil them all for five hours apiece, then dry them pegged on the line. Three remain in the freezer for boiling this weekend. With all these puddings, what can you do but start eating them? But having made our way through two, for lunch and dinner every day since, we're going to hold fire now until Christmas, because, like anything good, you can quickly have enough.
If you are also ready to make your own Christmas puddings, you'll find Diana Lampe's recipe - the one we used - on our website. It's fruit heavy, made with butter rather than suet (make sure it's good butter) and a little lighter in colour than many, although it darkens as it matures.
This material is subject to copyright and any unauthorised use, copying or mirroring is prohibited.
[ Canberra Times | Text-only index]