|1 cabbage = 3 jars.|
|Waiting for Christmas Day|
Another seasonal job done (but hardly gardening) 3 plumcious Christmas puddings made. They're only getting a mention here 'cos for the very first time I've cooked Christmas puddings without turning the kitchen into a sauna! With such l-o-n-g cooking times; usually the condensation is running down the window panes - if not the walls too. This year, I turned to the Queen of Aga: Mary Berry and steamed them all gently in the simmering oven for 12 hours. Result - 3 perfect puddings and not a hint of steam anywhere at all! I did think about another type of pud for Christmas but what else can you bring to the table flaming in brandy that's so traditional? I know it's not a favourite but I couldn't bring myself to buy a supermarket cheapy and these are so full of such delicious ingredients. I wonder how much will be eaten by the Swiss delegation???
Just a footnote about the pudding cloths and how to tie them. Two of these were made by a friend a few years ago. She was the school seamstress when we had boarders. Each one is circular and has its own ties with a strip of tape across the top from which to hang them. The last one is tied in the traditional way by placing a square of pleated cloth (to allow for expansion) then tying the string tightly around the basin close up to the rim. Old sheets or pillow cases are ideal. The corners of the cloth are brought together and tied in opposing pairs. Traditionally, they were hung from the beams in old farmhouse kitchens and will almost keep indefinitely. Even after a year, they are still delicious!