Oh Bring Me Some Figgy Pudding !! | American Civil War Forums

Oh Bring Me Some Figgy Pudding !! | American Civil War Forums

Oh Bring Me Some Figgy Pudding !! | American Civil War Forums

Donna being away for her Christmas, she asked her not to be forgotten! Of course I have only excuse to be a houseful here. Have had this thread mostly completed for awhile, thought it would be a great time to finish it. Figgy pudding in our house would still be a major object of desire (believe it or not), my mother having been produced enough for a battalion. It is possible the high-octane hard sauce was responsible for this run on the most popular desert in the house. Also possible is the requirement to set it ablaze by means of higher octane alcohol.

" Figgy Pudding " is only one of a variety of steamed puddings commonly used as the desert fare I the UK- I lived there. It is by far the most densely populated with dried fruits. Others I've run into featured some, by no means 3 cups per chew as it was the 'Figgy' seems to feature. Favorite? A pale, lighter 'pudding I kid-you-not called' Spotted Dick ', meaning' Richard ', raisins only. 'Pudding' actually steaming flour, otheringredients and heavy amounts of suet . Honest. Suet. Try buying that in small town Pennsylvania. They sell it for bird feeders.

Christmas Pudding seems to have separate ancestors, weirdly two of them. Both date from the early 1400's, neither were initially sweet or eaten by anyone but the wealthy (who could afford the ingredients), both sound ghastly. I'll link to the long, long histories- you'll read of dried fish, preserving meats, tough flour paste, geese bits, "white porray, joutes, charlet, cawdel fery, bukkenade, mortrews or mawmeny ". Can not anyone wish to have all those explained in a thread. They sound like trendy baby names for celebs, right?

This is hysterical.

Prince Albert's "Plum Pudding"

For 8 helpings: 1 Ib prunes; 1 pt water; 1 lemon; 1 oz Barbados sugar; butter for greasing; 2 large eggs; 4 oz butter; 4 oz soft light brown sugar; pinch of salt; 4 oz soft wholemeal breadcrumbs; 1 oz semolina; brandy butter (Guard Sauce) made with 3 oz butter; 4 oz icing sugar and 1 oz ground almonds. Steep the prunes in the water overnight. Grate the rind of half the lemon and stop the rest. Squeeze the juice. Simmer the prunes with the water, wall rind, juice, and Barbados sugar until soft. Drain. Cut the fruit in half and remove the stones. Create the inside of a 2 pint pudding basin thickly with butter. Press enough prunes into the fat, cut side down, to line the basin completely. Shred any prunes left over. Separate the eggs. Beat the 4 oz fat and soft brown sugar until creamy, and beat in the egg yolks and salt. Mix in the grated rind, breadcrumbs, semolina and any shredded prunes. Whisk the egg whites until they hold firm peaks and fold them into the mixture. Turn into the basin, cover tightly with greased foil and steam for 2 1 / 2-3 hours *. Firm in the basin for 6 minutes, then turn on a warmed serving dish. Serves with chilled brandy butter and whipped cream.
Steamed moms for an awful lot longer.

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