Have a Happy Whatever, and stay cool. May the only thing burning be a Yule log.
]]>You have months to post it or whatever. 😀
Hope you (and all) have a great time with your families and/or friends. 🙂
All the best…
Cheers!
When I get some time I’ll post the recipe, Kryten, but things are busy.
]]>Traditional Christmas Pudding
This very old fashioned recipe uses suet and has no sugar, so is diabetic friendly. 🙂
September to November is the perfect time to make this Christmas pudding.
Ingredients
250 grams sultanas
250 grams raisins
250 grams currants (or substitute figs)
250 grams mixed peel (or substitute prunes)
3/4 cup of nice port (or substitute Irish stout)
3 eggs (lightly beaten)
250 grams chilled suet
125 grams plain flour
1 teaspoon salt
250 grams fresh breadcrumbs
1/2 teaspoon (or to taste) of each: mace, cinnamon, nutmeg and ginger.
Method
1. Combine all fruits with some port and allow to steep, covered in a ceramic bowl for min 12 hours or up to a week (longer is better).
2. Combine flour, spices and breadcrumbs in a large bowl. Coarsely grate suet into dry mix. Add fruit with any remaining juices and eggs.
3. Stir well. (Tradition dictates that each member of the family take a turn to stir and makes a wish for the coming year).
4. Dust a square of clean unbleached calico with flour, heap pudding mixture into the middle then gather up cloth and tie it securely with string leaving a strong loop that the pudding can later hang from.
5. Steam the pudding in a large soup pan (or large boiler, kettle) of just simmering water for 6 hours. Ensure the base of the pudding does not come into contact with the bottom of the pan, either sit it on an upturned saucer or sit it in a free standing colander within the pot, or suspend from a piece of wood across the top of the boiler (pan).
6. Suspend the pudding in a cool, dry position to mature for a minimum 3 weeks to 6 months.
Serving
On Christmas day, steam as before for 2 – 2.5 hours.
Enjoy!
]]>some people here serve turnip greens with diced pieces of turnip added, but it’s still a dish that’s mainly greens. the ones for sale at the store entrance were the entire vegetable, roots with greens attached.
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The weird thing is that everyone I know eats turnip greens, but I don’t know any locals who actually eat turnips. Someone must, but I’ve never seen them served. I think they were hog food on the farms.
]]>i stopped by the store this evening. they’re having a sale on turnips, HUGE bunch of them sitting by the entrance.
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…guess I’d best go put new batteries in the flashlight…
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