Christmas Pudding, another item to tick off the to do list, done!
I really miss my Irish mother's and my French-Canadian grandmother's
christmas pudding with brandy sauce.
I'm not sure the recipe they each used.
I used a recipe in "A Country Christmas"
(Whitecap Books) It was really easy to follow the recipe and photos.
The ingredients are readily available, butter is used instead of the traditional beef suet.
This one can be stored or served the same day. Only a ounce of brandy was needed to extend the orange juice to the liquid measure needed. So, the young people can try this treat.
It looks like it turned out just like the photo! Pheww!
Next to make the sauce, I'm going to try an Armagnac Sauce (brandy) from
Reader's Digest "A Family Christmas"
I made a double batch and ended up with three puddings!
The pudding was steamed for 6 hours and
then will be resteamed for 2 hours on the day of serving, and turned onto a serving dish.
It can be served flaming, heat 1/2 cup rum, ignite and pour quickly and carefully
over the pudding so it will run down the sides....oh, yum yum yum!
On to the next item on the list....