Topic: Shocked just Shocked - In need of Plum Pudding and the one English store in town is kaput.
Anonymous A started this discussion 7 years ago #81,852
This one they say is at World Market yet a phone call and they cannot locate it but think it still may be there.| Poll option | Votes | Percentage | Graph |
|---|---|---|---|
| Buy extra for next year | - | 0% | |
| Buy enough for several years from now | - | 0% | |
| Buy just one because a new store will open near by | 1 | 100% | |
| Ask tteh to ship me one | - | 0% |
Gunnut !aMo11s/sR. joined in and replied with this 7 years ago, 2 minutes later[^] [v] #947,997
What in blue blazes is a plum pudding?
Big Daddy Derek™ !Uvm54ORbmo joined in and replied with this 7 years ago, 4 minutes later, 7 minutes after the original post[^] [v] #948,000
@OPenis
Illegible gibberish.
Illegible gibberish.
Anonymous D joined in and replied with this 7 years ago, 42 seconds later, 7 minutes after the original post[^] [v] #948,001
Anonymous E joined in and replied with this 7 years ago, 1 minute later, 9 minutes after the original post[^] [v] #948,003
Anonymous F joined in and replied with this 7 years ago, 5 seconds later, 9 minutes after the original post[^] [v] #948,004
@947,997 (Gunnut !aMo11s/sR.)
Do you need reading lessons? The Box says "Rich Fruit Pudding."
Probably means the Fruit was born rich rather than poor.
Do you need reading lessons? The Box says "Rich Fruit Pudding."
Probably means the Fruit was born rich rather than poor.
Anonymous A (OP) replied with this 7 years ago, 4 minutes later, 13 minutes after the original post[^] [v] #948,005
@947,997 (Gunnut !aMo11s/sR.)
Notice not one single plum was abused or used in the following below.
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.
Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac
Preparation
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
Notice not one single plum was abused or used in the following below.
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.
Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac
Preparation
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
(Edited 1 minute later.)
Anonymous G joined in and replied with this 7 years ago, 26 minutes later, 39 minutes after the original post[^] [v] #948,010
gross. a new English store won't open because that's gross
Anonymous H joined in and replied with this 7 years ago, 42 minutes later, 1 hour after the original post[^] [v] #948,022
Anonymous A (OP) replied with this 7 years ago, 30 minutes later, 1 hour after the original post[^] [v] #948,030
Gunnut !aMo11s/sR. replied with this 7 years ago, 10 minutes later, 2 hours after the original post[^] [v] #948,032
The one from Lidl is good. replied with this 7 years ago, 1 minute later, 2 hours after the original post[^] [v] #948,034
Ship #KingKong