[Sca-cooks] Re: shish kabab response #1

[Sue Clemenger]

We did flaming plum puddings for the very first event I was ever 
event/feast steward for (sort of a joint-responsibility thing with a 
more experienced member of our shire...we wanted to do a "Winter Revel," 
so it had a Traditional Christmas theme.  I plead ignorant-but-willing 
newby status for thinking medieval cooking resembled victorian stuff. 
<g>  I got better with age!).  IIRC, we used sugar cubes soaked in 
high-proof alcohol (probably brandy).
--maire, off to finish her morning tea, and pick apricots from the 
neighbors' tree (gonna make "sugarplums" out of them, hopefully!)

Kathleen A Roberts wrote:
> 
> i like being the showman myself, but if you want it to flame, it won't.  
> had that problem with a christmas pudding.  try as we might, that little 
> sucker would not take a flame.  and how long would the flame stay moving 
> down the aisle.