When we got back from Whistler we tucked into the Christmas puddings which had been gently maturing since November.
It was my first time making Christmas puddings, so I was somewhat nervous as to what they would taste like, but I shouldn’t have worried. They were delectable – moist and boozy with dark marmalade-y depths - and, like mincemeat, I will never go back to buying them again. Thank you America for your ridiculous ban on importing beef suet products, which has made me stretch my cooking horizons.
We shared the first one at a small family dinner. Here she is in all her moist and sticky splendour. I had to send the Husband out in the rain to get the traditional sprig of holly, so couldn’t be too particular when he came back with a sprig without berries.
And here it is anointed with warmed and flaming brandy in the traditional way.
The Minx was mesmerised.
We shared pudding number two at a drinks party for friends on the second day of the new year. It was fun to see the kids and Americans all equally excited by the idea of setting dessert on fire. The actual taste of Christmas pudding is more of an acquired one though it seems.