Most people have heard of plum pudding, (If in no other way than the plum pudding theory of the atom.)but not as many on this side of the pond have actually eaten it. So I decided to bring one to last weekend's Ann Arbor filk for people to taste. Many people seemed to enjoy the concoction so here are the details.
How to prepare
I ordered the pudding online from the English Tea Store
At holiday time they carry a number of special goodies including the clotted cream and Matthew Walker Luxury Christmas Pudding that I brought along.
Heat according to package, sprinkle with sugar, then add brandy and torch immediately.
I made the lemon sauce from
From The Settlement Cookbook:
½ Cup Sugar
1 tablespoon corn starch
1 tablespoon butter
1 cup water
Zest and juice lemon, set aside. Mix sugar and starch, stir into water and heat to boiling then add lemon juice, zest and butter. Serve hot or cold. (I like hot)
I didn't make
¼ Cup corn oil margarine
1 cup confectioner's sugar
1 teaspoon vanilla
Cream margarine, slowly add sugar and flavoring, refrigerate until used.
I actually used commercial Brandy Butter which I don't believe is as good.