SC - SC: RE: Christmas Pudding and Hard Sauce

[Elysant at aol.com]

- -Poster: <Elysant at aol.com>

Anne of Bedford wrote:
>A beloved former roommate left behind her English mother's recipe for
>plum pudding, and I've been searching all over Anchorage for pudding
>tins.  For some silly reason I want to make pudding this year, since it
>was soooo good.  She used a boxed hard sauce, but I like the idea of the
>fresh (with brandy!).  Do you folks think her mom would send me a
>pudding without her here?  They're a treasured item in her family... Her
>recipe however is slightly different:

I have seen Christmas puddings included in hampers and mailed to people 
before this, so it is something that's done - you could always ask your 
friend or her mother I suppose and see what they say.... :-)   Also we don't 
use "pudding tins" we use plain old ceramic basins for the pudding - of a 
type, of course, that will withstand the heat of the steaming process.  
Pehaps looking for basins as opposed to tins would be more fruitful for you?  
(I think that might have been a pun.... ;-))

Elysant
P.S. One thing I didn't include in my previous post on this topic (I'm sure 
you're all aware though) is that oftentimes Christmas pudding is served 
"flambe".  Just adds to the occasion I think.

 
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