Comments on: Traditional Christmas Pudding

By: Bryan

Bryan — Fri, 25 Dec 2009 18:07:13 +0000

You are probably growing the proper variety of grapes, and not a close hybrid. The American variety isn’t as big or sweet as the standard sultanas in Europe.

Many of the recipes call for halving the sultanas. Good luck with that if you aren’t into microsurgery. I suspect they are picking early, which would account for the smaller size and less sugar.

That which is available in large cities, is not necessarily available to all Americans. Try finding decent cheese in any US city of less than 1 million people, or that grew up after World War II.

You can expect a lot of shortages next year, but most will be hidden by the crummy economy.

By: Kryten42

Kryten42 — Fri, 25 Dec 2009 07:29:40 +0000

Oops! Sorry… Sunrasia is the region they grow in (not far from where I live now actually!) LOL

One of the main saltana (or Table Grape companies) are Sunbeam. 🙂

Simply Australian: Cooking Supplies (USA)

Saltana’s etc will be expensive next year! The early Spring heatwave destroyed upto 50% of some crops this year! 🙁

Oh well… 🙂

By: Kryten42

Kryten42 — Fri, 25 Dec 2009 07:16:06 +0000

There is no way for you to know what Americans don’t know…

OK… I’m ashamed (almost) to admit that that REALLY made me Laugh!!! 😆

Ahhh… it is indeed a perfect day! 😉 😀 Ta muchly! 😆

Ahem! Sorry… 😉 Anyway… I am pretty sure that Australian Sultana’s (Much better than Turkish!!) are available in the USA. try, Sunrasia. I know they export there. 🙂

By: Bryan

Bryan — Fri, 25 Dec 2009 07:11:01 +0000

There is no way for you to know what Americans don’t know, so I translated.

Golden raisins aren’t identical to sultanas because of a slightly different variety of grapes used, and the difference in the growing and processing conditions, but you will play hell finding the real Turkish variety in the US.

I’ll append the sauce to the recipe, so the post will stand alone.

By: Kryten42

Kryten42 — Fri, 25 Dec 2009 05:04:25 +0000

Thanks Bryan, and thanks muchly for the added comments! 😀

I should have mentioned the suet thing myself actually! Glad you caught that. 🙂

Also, it REALLY need’s a good brandy custard on top (which is traditional). 🙂
Here’s a recipe (I should also have added) for that:

Ingredients:
300ml milk
300ml pouring cream
1 vanilla bean – split length ways
8 egg yolks
75g caster sugar
60ml of your favorite brandy

Method:
1. Combine milk, cream and vanilla bean in a sauce pan – bring just to the boil and remove from the heat.
2. Beat egg yolks and sugar until thick and pale – whisk in strained cream mixture.
3. Transfer mixture to a double sauce pan or heat proof bowl over a pan of simmering water – stir until mixture thickens enough to coat the back of a wooden spoon.
4. DO NOT BOIL!
5. Add brandy and cool to room temperature

Suggestion: More Brandy!

Apologies for the omissions all! 🙂

Well, at least you have plenty of time to prepare for next Christmas. 😉 😆