Dec 29
2008
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I was responsible for making the pudding this year. I was a little intimidated at the prospect. I have made Christmas pudding before to share with friends, so I knew how the recipe worked, but it was a little different to be making The Pudding. The Pudding that is lit on fire and served following Christmas dinner. One of two traditional desserts that we all look forward to for that special evening (and again for breakfast on Boxing Day). Suppose it didn't hold its shape? But it did and it tasted just like it always does.
Our family pudding is a plum pudding (sugar plums, as in candied fruit, not actual plums). A full recipe is huge so I made half and it filled Mum's large pudding basin (40 oz?) with just a little room to spare for rising. Everything is measured in weights which I find rather fun and is a lot easier than having to level stuff all the time (especially the stuff that doesn't level well - like raisins). My mixing bowl wasn't big enough by the time I'd added half the stuff so I turned it into my stock pot to be able to stir. I discovered (because it turned out all the mixing spoons needed washing) that a rice paddle is great for mixing heavy pudding batter. The last thing added is a half glass of brandy and that smell mixed with all the dried fruits was Christmas to me.
Just before I packed the pudding into the basin I grabbed a button, wrapped it in waxed paper and stirred it in. Before we cut the pudding I asked everyone to agree on some meaning for the person who found the button (the traditional bachelor/old maid meaning was not going to work for our gathering). It was decided that the person who got the button would do something for everyone else but no one was too concerned with what.