Lyme Bay Christmas Pudding Wine 75cl

Product Information

There are lots of little areas of prep needed for this recipe; to make life easier I recommend your prepare everything before you start.

Tasters rated the puddings based on their appearance, aroma, taste and texture. They also gave their verdict on the level of alcohol, spices, fruit and nuts in each pud. The dried apricot, honey and sweet biscuit flavours of botrytis-affected Sémillon make it a sublime match for many cakes and desserts. If you fancy a small glass of white wine with your Christmas Pudding rather than a glass of sparkling, then this is the way to go. It has a rich and syrupy mouthfeel, making it a more intense pairing with Christmas Pud, so you only want a very small amount in your glass. Nobody does it like the French when it comes to Sémillon-based dessert wines, so look to the subregions of Bordeaux – The Château du Seuil Cerons and Château Gravas Sauternes are both sensational options, and also match wonderfully with creamy desserts like crème brûlée, and apple tarts. Medium-Dry Riesling Camembert is easier, with Rioja Reserva and Chu00e2teauneuf-du-Pape the best choices, closely followed by red Burgundy or other Pinot Noirs.O'Connor, Kaori (2009). "The King's Christmas Pudding: globalization, recipes, and the commodities of the empire". Journal of Global History. 4: 127–155. doi: 10.1017/S1740022809002988. S2CID 154347413. It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. [1] The usual choice was a silver threepence or a sixpence. The coin was believed to bring wealth in the coming year, and came from an earlier tradition, defunct by the twentieth century, wherein tokens were put in a cake (see Twelfth Cake).

The best Christmas puddings were moist, contained a generous amount of nuts and fruit and were full of festive flavour - without being overpowering. Our tasters found a few that were a bit too boozy and a little dry.As you can see from the picture above, the mixture will curdle a little so don't worry, that's all part of the plan. Do make sure you keep a regular eye on the water underneath and top it up with boiling water straight from the kettle about halfway through the time. When the pudding is steamed, let it get quite cold, then remove the baking parchment and foil and replace them with some fresh ones, again making a string handle for easy manoeuvring. Like me, do you have family members whose taste buds will simply not tolerate the idea of anything that involves copious amounts of dried fruits? These poor souls do not get to enjoy Christmassy treats such as Christmas pud, Christmas cake, mince pies...very sad... Now your Christmas pudding is ready for Christmas Day. Keep it in a cool place away from the light. Under the bed in an unheated bedroom is an ideal place.

Grease your pudding bowl and cut your greaseproof (parchment) paper and foil to size. To do this take a piece of greaseproof paper that is big enough to fit over the top of the pudding bowl and overhang the sides and a larger piece of foil. Place the foil on top of the greaseproof paper and fold both over together to create a pleat down the centre. This allows room for the steam to expand inside the basin whilst cooking. (See the video in Top Tips section for more guidance.) Jane Cunningham Croly published a 19th-century recipe for plum pudding contributed to Jennie June's American Cookery Book by the American poet sisters Alice Cary and Phoebe Cary. It was made as bread pudding, by soaking stale bread in milk then adding suet, candied citron, nutmeg, eggs, raisins and brandy. It was a moulded dessert, cooked in boiling water for several hours, and served with a sweet wine sauce. [20] Wishing and other traditions [ edit ] Traditionally, every member of the household stirs the pudding, while making a wish. A Christmas pudding being flamed after brandy has been poured over it There is a wider choice than ever at the supermarket if you're after a 'free-from' pud. Here’s a round-up of key options: If you’ve ever been left scraping half of your pudding from inside a tub, follow these simple steps:

Sharing is Caring

If you’re a beer fan you could also put a bottle of barley wine (an extra-strong ale) on the table. A classic example is J W Lees Harvest Ale. Or serve your pud with a small well-chilled glass of Grand Marnier or other orange-flavoured liqueur. McIntyre, Julie. "How Christmas pudding evolved with Australia". The Conversation . Retrieved 25 December 2016. The next day, stir the grated apple into the soaked fruit. Sift in the flour, spices and salt, then add the sugar, breadcrumbs, suet/butter, almonds, eggs and barley wine. Mix well.