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Lyme Bay Christmas Pudding Wine 75cl

£9.9£99Clearance
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Initial cooking usually involves steaming for many hours. Most pre-twentieth century recipes assume that the pudding will then be served immediately, but in the second half of the twentieth century, it became more usual to reheat puddings on the day of serving, and recipes changed slightly to allow for maturing. [4] To serve, the pudding is reheated by steaming once more, and may be dressed with warm brandy which is set alight. [5] It can be eaten with hard sauce (usually brandy butter or rum butter), cream, lemon cream, ice cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar. [6] History [ edit ] Legends [ edit ]

Good Cheddar partners well with a variety of reds, the more mature the cheese, the better the match. Top choices are Douro red (or Touriga Nacional) from Portugal, Italian Rosso di Montalcino, red Burgundy or Rioja Reserva. If you prefer white, Chardonnay, Albariu00f1o or Australian dry Riesling are all good. Divide among pudding basins and level the surfaces. For each basin, cut a sheet of foil big enough to cover the top generously, cover with a layer of baking paper, then brush the paper with melted butter. Fold a pleat down the centre of the sheets, then cover the top of each pudding basin, foil-side up. Smooth it down the outside, keeping the pleat in place to allow the pudding to rise, and tie in place under the rim with a double length of string. Use another double length of string to make a handle. Trim the foil and paper to about 3cm from the string. Hieatt, Constance; Sharon Butler (1985). Curye on Inglysch. Early English Text Society. p.133. ISBN 0-19-722409-1. Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. [1] The Victorian era fashion involved putting the mixture into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, and decorating the top with a sprig of holly. [1]Next, I recommend you weigh everything out in readiness, it just makes life easier and, if you are like me(!), prevents any ingredients from being forgotten.

In my view the type of wine that works best is a dessert wine with a touch of orange or apricot. Inexpensive options would be a Spanish Moscatel de Valencia (one of the best value dessert wines around), a Muscat de St Jean de Minervois from Southern France or an orange muscat such as Andrew Quady’s Essencia. Tightly tie your paper/foil lid around the pudding basin with string and then trim the edges so that it only overhangs by about 2 inches below the tie point. Brie is not easy, but gentle low-tannin reds such as Beaujolais or reds from the south of France work. Ground cinnamon, ground cloves and half a grated nutmeg: for lots of Christmas spice. You can use ½ a teaspoon of ground nutmeg if you prefer. Camembert is easier, with Rioja Reserva and Chu00e2teauneuf-du-Pape the best choices, closely followed by red Burgundy or other Pinot Noirs.Like me, do you have family members whose taste buds will simply not tolerate the idea of anything that involves copious amounts of dried fruits? These poor souls do not get to enjoy Christmassy treats such as Christmas pud, Christmas cake, mince pies...very sad... We asked more than 70 consumers to taste and rate 10 traditional-style premium Christmas puddings from supermarkets including Aldi, Lidl, Tesco and Waitrose.

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