David wants shillings in the Christmas pudding. If he can find them it’s on, or in I guess.
Memories of Christmases past…
As a cook of largely ‘old fashioned’ food I often see peoples dining experience trigger memories.
The smell, the look, the ingredient or the taste of something real in a world watered down and awash with the artificial, the emptiness of bland and the hollowness of fashion.
The luxury of time to unravel and reconnect, the simplicity of good things allowed to be themselves, ease of being surrounded by beauty and the comfort of gentle food, wine and people.
This is what I’ve strived to achieve at The Zin House this year.
When we eat our Christmas pudding it may or may not be as good as those of years ago. However, it will taste delicious because the love and the memories are being passed on still.
My Grandmothers Christmas pudding
1 lb butter
1 lb brown sugar
3/4 lb flour
1/2 lb breadcrumbs
1 lb currants
1 lb sultanas
1 lb raisins
1/2 lb citron peel
1/2 lb almonds
1 gill ( 6 tables) brandy
1/2 teas nutmeg
1 teas mixed spice
1/4 teas (level) baking soda
1/2 tin condensed milk – added last
Cream butter, sugar & salt. Add egg gradually then flour, breadcrumbs & fruit alternatively, then milk. (If possible prepare fruit, pour brandy over it & store in air tight jars for several days)
This mixture makes 7 fowler no. 28 jars.
Mixture should come to within 1″ of the top of the jar. Boil 4 hours the day you make them 2 hrs (or 1 will do) the day you want to use the pudding.