Christmas Puddings

[misstiajournal.livejournal.com]

Here's 2 different Christmas Puddings...the first one seems like a ghetto version...it might be good, but it just seems unappealing to me, more than likely because i have 'christmas pudding' etched in stone in my mind to look like the second one posted...even though they call it 'steamed fruit pudding'...that is the visual i think of with 'christmas pudding'!

Comments

[chr1st1an.livejournal.com]

That Christmas Pudding is like a noodle Kugel (sp?). It takes way better than it sounds.

[janecpb.livejournal.com]

I'm trying to wrap my head around vermicelli in Christmas pudding.

The second on sounds like the pudding our Aunt Marge was famous for. Oh man, SO GOOD. Whiskey sauce FTW!!

[outsdr.livejournal.com]

The first recipe looks like something I would make and no one would try, but the second one looks like it's straight out of Charles Dickens.

Is it still possible to buy suet in the grocery store?

Oh! You totally need to post Card 545 with this one, for the 1 cup Cake Mix that is called for! I'm going to have to try this one someday.

[misstiajournal.livejournal.com]

oops! i should have perused that first huh? i never figured they'd refer to another card! I shall find that card and scan it in the next couple days!

around here you can buy 1# boxes of 'lard' (aka suet)...it's usually around the packaged lunch meat---which is really sort of weird and gross if you think about it...it's like around $1 here...i sometimes will buy some and make some homemade bird suet cakes...

[annamaryse.livejournal.com]

Hi, I am enraptured and just reading old recipes here. Suet is a partiular grainy beef fat that is found in a particular area around the kidneys. It is available from a classic butcher - not necessarily from the butcher counter at an Albertson/Kroeger type corporate grocery store.

Lard, which has a creamy butter consistency, is made from rendered pork fat, not at all the same creature, and while the result would 'work', it's not an even substitution, there would be a dramatic change in flavor, consistency, and in some cases performance. You can use lard for bird seed cakes easily, but it doesn't translate to Xmas Pudding as well.

Just wanted to share. PS - I have an extensive old recipe collection and can't wait to scan and share some!