About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 29. Chapters: Kutia, Blancmange, Frumenty, Christmas pudding, Che, List of puddings, Scrapple, Rag Pudding, Chocolate pudding, Vincent Gruppuso, Hasty pudding, Cheese pudding, Rodgrod, Banh chu i, Flummery, Dutch baby pancake, Moin moin, Clootie, Haupia, Junket, Chireta, Ashure, Asida, Put chai ko, Red pudding, Almond jelly, Carrot pudding, Banana pudding, Steak and kidney pudding, Panna cotta, Ti t canh, Bebinca, Ka amak, Tembleque, Rommegrot, Brown Betty, Persimmon pudding, Drisheen, Mango pudding, Malva Pudding, Kalamai, Got fan, Fruit pudding, Kulolo, Tapioca pudding, Welf pudding, Sago pudding, Cottage Pudding, Spoonbread, Pudding corn, Blodpalt, Dock pudding, Po'e, Diplomat pudding, Flummadiddle, Giga pudding, Abrystir, Ro ata, Pistachio pudding, Goody, Figgy duff. Excerpt: Christmas pudding is a pudding traditionally served on Christmas Day (December 25). It has its origins in medieval England, and is sometimes known as plum pudding or plum duff, though this can also refer to other kinds of boiled pudding involving dried fruit. Christmas pudding manufactured in Bracknell, BerkshireMany households have their own recipe for Christmas pudding, some handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients - notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in appearance - effectively black - as a result of the dark sugars and black treacle in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits, brandy and other alcohol (some recipes call for dark beers such as mild, stout or porter). Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. This pudding has been...
