Have you ever had Plum Pudding, I mean real Plum Pudding. That is what arrived today from my friend Joyce at October Farm. This woman can make anything. This thing is packed with currants, dark and light raisins, orange peel, citron and pecans, walnuts and almonds. This is the real deal made with suet, not butter. Not in any way related to a fruit cake. She has all kinds of stuff in this box that I haven't even opened yet.
Joyce told me to let it ripen in the refrigerator until Christmas. Right! The only ripening this baby got was from her house to mine. Okay, I only cut a few slices and will save the rest for the Christmas holidays. I whipped up a little Hard Sauce to have on the warmed pudding. Also, I had made a batch of Boiled Custard that I could not resist trying with the pudding. Awesome!
You better hope you're on my "Special Person List" this holiday or there will be no Plum Pudding for you.
Joyce thank you so much for your kindness, my witchy friend. I have to go now and have one more little tiny piece.
Wednesday, November 23, 2011
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oh my gosh, what a good friend,, isn't blog land wonderful.If she made it you know its a winner , she has the golden touch for sure,,I use her blog for recipes so often my family now ask, is this October Farm's recipe?
ReplyDeletePlum Pudding!
ReplyDeleteDid you set it on fire? I introduced plum duff to my new American family's Christmas and they indulge me by letting me set fire to the plum duff at the table and singing 'We wish you a Merry Christmas' as it blazes away.
Traditionally the pudding was made on Stir-up Sunday, the last Sunday before Advent, which gave it time to mellow. Of course, you can eat it straight away!
Hi, Beverly! We tried the Sorghum Turnip recipe and wanted to let you know that it was just awesome! Thanks!
ReplyDelete