As you will undoubtedly be aware, it’s been snowing. You get many many bonus points if you can tell me where the innocuous phrase in the title came from.
I had to work from home yesterday, as my trains were cancelled, and A Man also worked from the Warminster office as riding 50 miles on a motorbike with snow on its tyres would not have been an especially sensible idea. This meant we were able to meet up for a lunchtime walk, and take some pretty photos of the park.
WARNING – THIS POST IS ABOUT TO GET CHRISTMASSY 3 AND A HALF WEEKS TOO LATE
Thanks to Charles Dickens, snow in the UK is commonly associated with Christmas, despite it actually hardly ever happening. The fact of it being snowy outside led me to make a somewhat rash decision. Bring out the Christmas pudding!
I made 2 Christmas puds this year in November, both 2 pints and one with a silver sixpence in. The first we took to our friends’ house for our annual Christmas dinner and as I had no idea which pud had the sixpence, there was no question of microwaving to warm it up (not to mention, it always tastes better when steamed). Unfortunately, a combination of drunkenness, a too-small pan, boiling dry and stupidity, the plastic pudding basin melted. The pud was luckily salvageable and very tasty but didn’t even have the sixpence so I knew it was in the one at home.
As we were visiting family over Christmas we never got the opportunity to have the second pudding. I decided that, to be safe, I would reheat the pud in the same way I cooked them: wrapped in a muslin, and steamed in the slow cooker sitting on a saucepan. It worked really well and the pudding was surprisingly light.
The recipe was more or less the same as last year’s, but I used the following fruit instead:
4 oz Dried figs
3 oz Prunes
5 oz Apricots
6 oz Currants
1 lb Sultanas
After last year’s embarrassingly alcoholic pudding, I recorded how much rum I fed the puddings: 1 capful once a week for 5 weeks. A little more wouldn’t have hurt, but the amount used was pretty good.
I’ve also still got the Christmas cake in the cupboard, without marzipan or icing, again because we didn’t really have an opportunity to eat it. I’ll save it for another post, but I’m seriously considering keeping it in the cupboard until next year, and having a 13-month matured cake – that’s got to be good, right?!
If you’ve read this far congratulations. Have a mince pie (yup, I’ve been cooking those too!).