We really fancied a Christmas pudding this year but as DH is gluten free and they are near impossible to get here, and expensive I decided to make one. I used a GF version of this recipe:
It said to make and eat on the day, made it but we were too full and didn’t actually have any until last night. It was lovely! Really recommend it for those of you missing pudding. I think my jars of mince were around 4.50e each so a pudding for around 8e or so. @Shiba I particularly thought of you as you’d mentioned not having one for years due to cost. I’m sure you could make a smaller one just using one jar.
Thanks. I actually still have a spare jar in the cupboard so might take note of the recipe and put it in my folder for next year as I have more than enough to clear up currently. Since covid gastro in 2022 I have found my appetite has changed and I am eating a lot less, a good thing I think. It hasn’t worked on alcoholic beverages though
Tonight we remembered the Armagnac, added a bit before reheating, then a little after and set on fire. Added the reheated custurd and yum! So easy, quick and hits the Christmas spot!
I remember our first Christmas Pudding in our marriage. Got brandy ready and poured it all over the serface and then threw a lit match at it. Nothing.
Later learned that it was the vapour of the heated brandy that catches fire and that it was necessary to heat a spoonful first, then apply the flame before pouring it. Lovely. Haven’t bothered for a long time though since Fran’s daughter stopped sending us a Tesco version when she stopped working there.
@Rachman
Robertson’s mincemeat is on sale in many different well known supermarkets in Dordogne… around 4+ euros a time… I’ve stocked up recently as my jars were all empty
Why would you need a jar of mincemeat? We can get all the dried fruit and mixed peel needed easily and we soak the dried fruit in Calvados. We used to get suet from the butcher and render it, freeze it and grate it, which was a bit lengthy, but I now use a recipe with butter which is much lighter. Preparation time is maximum 30 minutes. I make two, douse them in more Calva, cook both together in a big steamer and freeze one for the next year.
Personally, I’m happy to have a few jars of mincemeat… decent brand (foolproof)… so I can rustle-up some of my “specials” at a moment’s notice throughout the year… for friends and neighbours…
Yup really low blow, the two strokes were due to the after affects of my skull being split open 4" in an accident, not due to anything I have eaten in my life, know what you are talking about before you throw things like that out
