Friday, 6 November 2009
Things you never knew about a Christmas Pudding
It's only around the corner....... as always I won't be hurried. If I take my time too much Christmas will have passed and Easter will be a few weeks away.....
I cheated and brought a Christmas pudding. It's not that I haven't made them before, I always used to make them. Brought to the Christmas table swimming in brandy, flames dancing all around the plate. Last year we brought one from Bulleigh Farm shop and wow.....much better than my burnt Brandy offerings.
That's right, the Farm where we buy our eggs and Bessie the farm's sheepdog who will only let us out of the car after she has had cookies.
Good tip:- always have a pocket of cookies when visiting a farm.
Back to the humble Plum/Christmas pudding.....
Older pictures of Christmas puddings tend to show them as large footballs, they were tied up in a cloth or a bag and then boiled on wash day. (Not in my new washing machine they aren't). It seems earlier puddings were long and round and shaped like thick sausages. They consisted of chopped up meat, suet, oatmeal and spices. Cooked in the scalded intestines of a sheep or pig. Served hot at the beginning of a meal as the first course.........have I put you off yet?
Bulleigh Farm are displaying their Christmas cakes next week. BE QUICK if you want one as they aren't around for long. Don't forget your pocket full of Bessie's cookies.