The traditional recipes for British Christmas cake and Christmas pudding taste better when they've matured for quite a long time, Fire Lily, sometimes with regular addition of some sort of alcohol... I didn't make my own pudding this year but bought one which had been matured for 18 months. Really delicious.
Since 2019 I've lived in east Clare, in the west of Ireland.
Here are this past Christmas' editions of the "Delia Creole" that we have adhered to over the last several years: Madame makes the cakes, I merely do the decor!! btw: we LOVE glace fruits n'nuts!!
Fire lily I used to make it in September, but doing it this far in advance,i can get a lot more sherry in it. I like sherry it's sweeter than brandy which is the traditional alcohol to use.
David M - did that decoration one year but it didn't work for taking skiing so we haven't bothered since. Never do marzipan and royal icing as neither pf us likes it. Love nearly all dried fruits, especially when boozed up in a cake but not glacé cherries or any candied fruits.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I make a big batch of Christmas puddings every two or three years ... they keep perfectly well and are moist and tasty even three years on. Perfectly wholesome. I soak the fruit in brandy before adding to the other ingredients.
Last edited: 09 February 2018 08:17:21
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
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wow! None of my kid like Christmas puddings so I bought tiny bite size ones this year, we have had a couple there are plenty more to go.
Am I understanding this correctly, you make the cake this far in advance for christmas this year? Why?
The traditional recipes for British Christmas cake and Christmas pudding taste better when they've matured for quite a long time, Fire Lily, sometimes with regular addition of some sort of alcohol... I didn't make my own pudding this year but bought one which had been matured for 18 months. Really delicious.
Fire lily I used to make it in September, but doing it this far in advance,i can get a lot more sherry in it. I like sherry it's sweeter than brandy which is the traditional alcohol to use.
David Matthews2 they look wonderful.
David M - did that decoration one year but it didn't work for taking skiing so we haven't bothered since. Never do marzipan and royal icing as neither pf us likes it. Love nearly all dried fruits, especially when boozed up in a cake but not glacé cherries or any candied fruits.
Obelixx, have you tried fondant icing?
You don't have to marzepan if you're going to eat it straight away.
Last edited: 09 February 2018 07:22:14
And here I thought we swedes were the crazy ones with us eating fermented fish.
But this relly can't be good for you to eat? Doesn't the dried fruit go off? No mold?
No it doesn't go off because it's had so much sherry in it and i wrap it in clingfilm,then put it in a air tight container.
It's lovely when you eat a glac'e cherry and there's sherry in it.
I make a big batch of Christmas puddings every two or three years ... they keep perfectly well and are moist and tasty even three years on. Perfectly wholesome. I soak the fruit in brandy before adding to the other ingredients.
Last edited: 09 February 2018 08:17:21
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.