Am I too Late to make my Christmas puddings??!
I know you make them with love.
?D
Answers: I agree with GEM, it's never too late.
I know you make them with love.
?D
why make one when the ones you buy are superb
It is never too late...
Peace.
They were making Christmas puddings on This Morning,and said it wasn't too late to make one.
Not too late if your making it for next year.
This year's should have been made last year
Never too late. Have one of these:
IRISH CANADIAN
It could not get much simpler than this recipe, just a matter of having the spirits in stock. If you are a fan of whiskey this elegant cocktail will allow you to enjoy the malts in style.
INGREDIENTS:
2 oz Canadian whiskey
1 oz Irish Mist
PREPARATION:
Pour the ingredients in a mixing glass with ice.
Stir.
Strain into a cocktail glass.
GO NAVY
MERRY CHRISTMAS
((((((((hugs)))))))))
As long as there are still unwrapped presents under the tree ...its not too late!
I think it may be a little too late. I'm making a Tuscan Christmas cake this year. It has fruit, nuts and coco. You can make that from 2 weeks to Christmas eve. If it is too late, try something else. I got this idea from a Marks and Spencers cook book.
its not to late but they are better if made a lot sooner
No! its never too late. You make them, I will eat them Yummy
Ahhhhhh, Christmas Puddings, it's never ever too late !!
Christmas pudding
Ingredients:
1?lb of raisins
?lb of currants
?lb of mixed peel
?lb of bread crumbs
?lb of suet
8 eggs
1 wineglassful of brandy
Stone and cut the raisins in halves, but do not chop them; wash, pick, and dry the currants, and mince the suet finely; cut the candied peel into thin slices, and grate down the bread into fine crumbs.
When all these dry ingredients are prepared, mix them well together; then moisten the mixture with the eggs, which should be well beaten, and the brandy; stir well, that everything may be very thoroughly blended, and press the pudding into a buttered mould; tie it down tightly with a floured cloth, and boil for 5 or 6 hours. It may be boiled in a cloth without a mould, and will require the same time allowed for cooking.
As Christmas puddings are usually made a few days before they are required for table, when the pudding is taken out of the pot, hang it up immediately, and put a plate or saucer underneath to catch the water that may drain from it.
The day it is to be eaten, plunge it into boiling water, and keep it boiling for at least 2 hours; then turn it out of the mould, and serve with brandy-sauce.
On Christmas day a sprig of holly is usually placed in the middle of the pudding, and about a wineglassful of brandy poured round it, which, at the moment of serving, is lighted, and the pudding thus brought to table encircled in flame.
Time: 5 or 6 hours the first time of boiling; 2 hours the day it is to be served.
Sufficient for a quart mould for 7 or 8 persons.
This recipe can be made on the day:
http://www.gourmet-food-revolution.com/e...
I think you are for this year our parents make their Christmas puddings a year in advance so they will be making them now for next year and they are great...
Never too late. I will bet you make great desserts!!! I could be your taste tester, LOL.