Gravy Queen
Head Chef
Oooooooh I love a good home made fruitcake , what could be nicer with a cup of tea ?
I understand people consider fruitcake a joke. That's probably because there are some crappy fruitcakes out there. I happen to like fruitcake and have had some good store bought versions. I haven't yet made a fruitcake. I don't even have a recipe.
Oooooooh I love a good home made fruitcake , what could be nicer with a cup of tea ?
I don't think you can walk into the supermarket here and buy suet. When my mother needed it, I worked for a company that owned a chain of supermarkets. I knew most of the store owners, so I went in and asked him for the suet.
You can. You just have to ask for it. I get mine for free only because I went to school with my butcher. But when I can't get to his store, I have gotten it at my supermarket. They charged me like $.10 a pound. I spent less than $1.00 total. I asked the meat manager if they get any other requests for the suet. Only around the holidays. And it is only the Latino folks who ask for it. I was the first non-Latino who had asked for it. In my supermarket, they do have pig skin for sale. I have no idea what you would do with that. It is not salt pork, just the pig skin.
Same here.Yeah most places here get the "primals" which is just the large pieces that just need to be cut into roasts and steaks. That's if a store even cuts their own meat at all. Butcher shops are few and far between here, and if you find one they are more of a gourmet store and everything is $$$
Perhaps it's something that you have to grow up on. I loved it when I was little - mind you, the sixpences may have had a lot to do with itI don't know about in the US, but we can buy it at the store in Canada. I once served a store bought one and it was wonderful, to those of us who like that kind of thing. One of my guests was having a real problem getting her piece down, until a friend said, "Not everyone likes it. You don't have to eat it." The look of relief on that guest's face was precious.
I'll look it out for you. I'm going to bed now as it's just gone midnight but I'll look for it tomorrow and post it hereI would love for you to share your Christmas pudding recipe, how kind of you. . I would never think you were pushy!
I do believe it was from Marks and Spencers. Unfortunately no Marks & Sparks in Canada anymore. We served it with brandy butter, which we call hard sauce.Perhaps it's something that you have to grow up on. I loved it when I was little - mind you, the sixpences may have had a lot to do with it
Bought ones - even Marks and Spencer's vintage ones which are good -aren't a patch on homemade.
Some people have brandy or rum butter which is what I think someone meant by hard sauce but in our family it was always custard with rum in it. I have to admit to gluttony - I like cream with my Christmas pudding and rum custard. I like brandy butter with mince pies though.
Sorry, Somebunny. I was out of the house early this (yesterday) morning and didn't get home until after midnight. I promise I'll post the recipe tomorrow morning (our time).I would love for you to share your Christmas pudding recipe, how kind of you. . I would never think you were pushy!
A friend in New Zealand can't get suet so uses butter. She freezers it and then grates it into the flour. She's English and her Russian* husband of 5 years is obsessed with Christmas pudding - would like it all through the year if she'd make it!What did you use instead of suet?
So, if you can be bothered to make a vegetarian (ovo-lacto vegetarian) version of Xmas pud, use butter. If the person is vegan, I think that's their problem.A friend in New Zealand can't get suet so uses butter. She freezers it and then grates it into the flour. She's English and her Russian* husband of 5 years is obsessed with Christmas pudding - would like it all through the year if she'd make it!
(*Her first husband was Japanese. Gets around a bit does Ethel - not her real name,we just call her that)
Oh, we're thoroughly greedy over here. We have Christmas cake as well, just as you describe it. Mind you, by tea time on Christmas day most people are so stuffed with food the cake doesn't get cut. Mum used to make a Christmas cake every year in November despite the fact we always went away to Mum's family at Christmas. My birthday is in February and we frequently cut the Christmas cake for my birthday teaThe corresponding tradition in this country is fruit cake. Usually it's made with dried fruit, nuts, and a good dose of brandy. Some of the homemade versions are very good and not entirely different from your traditional Christmas pudding. Unfortunately, most people these days buy store-bought fruit cakes, which are just awful and can be used for doorstops long after the holiday has passed.
By the way, a few years ago I brought a Tesco Christmas pud back with me from a trip to London. We let it mature in the cupboard and on Christmas day did the whole flaming table presentation. Quite fun!
-16 ounces mixed dried fruit (candied peel, zante currants, raisins, sultanas (golden raisins, I think)You should be able to get suet from a butcher shop.
I understand people consider fruitcake a joke. That's probably because there are some crappy fruitcakes out there. I happen to like fruitcake and have had some good store bought versions. I haven't yet made a fruitcake. I don't even have a recipe.