Sunday, 15 November 2009

Christmas Puddings [#180]

Well, this recipe was a wee bit of a gamble as I have used the same Delia recipe for well over 15 years, but actually, Nigel's isn't that dissimilar. The biggest change I made was to use creamed unsalted butter instead of suet (as I do with Delia's recipe as well). This is to ensure that the veggies in the family can eat it, and I don't use so-called 'vegetarian' suet, as it contains hydrogenated fat - not nice. Usually, with Delia, I mix the puddings up and leave them overnight. This time, following Nigel, I left all the dried fruits to soak overnight with a mixture of brandy, rum and ginger wine. This morning, they were plump and glistening and ready to be mixed into the spicy cake mix. I made 7 puddings in total this year, and most of them are entering their final hour of steaming as I write. They smell gorgeous. I shall report on the taste on Christmas Day! Now, I just have to make Nigel's cake.......
Tasting note- superb. The only word to use. I am sure that macerating the fruits overnight in copious quantities of alcohol really contributed to the marvellous, friable, moist texture. Fresh citrus flavours, and deep fruitiness abounded! Thanks, again, Nigel (with help from Delia!) for another fabulous recipe

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