26 days to go...

Christmas fact/trivia:
What is the origin of the Christmas pudding?
...it began life centuries ago as a curious mush called frumenty. This took its name from the Latin word for corn (frumentum) and consisted of hulled wheat boiled in milk, with the addition of some spices and sugar. Unlike many Christmas traditions, the origin of this dish was not Roman, Scandinavian, or German, but Celtic.

The Celts had a harvest god called the Dagda whose eternal task was to stir a huge cauldron. Inside the cauldron was a porridge made up of all the good things of the earth.  As long as he kept stirring, the harvest would be successful. The corn would grow and the cattle would give milk. To honour him and to encourage him in his labours, the ancient Celts used to imitate him  They stirred a great bowl of porridge and ate the mixture at their feasts to ensure plenty in the year ahead. As time went on, this porridge was improved by the addition of various fruits, such as prunes, and meats, all minced together.  This was called Plum Porridge. Then in the 1670s the porridge was made much thicker until it became Plum Pudding. Finally, in its fourth stage, the meat was omitted and it became the famous Christmas pudding we know today.

Christmas Recipe time!!
Well, Christmas pudding is wonderful, but then again, ice cream Christmas pud is also wonderful and in Australia on a hot Christmas day, it goes down a treat!  Our family recipe, handed down and used since the Sixties (I think, I'll check with mum) makes the most fabulous dessert, once tried never forgotten.  Here it is:

Frozen Christmas Pudding*   (the Smith, Barclay, Congues, Laing recipe)

*  (note this is double the original recipe)

120 g chopped glace cherries 

120 g chopped raisins

1 cup sultanas

     1 teaspoon each finely grated orange & lemon rind

1½ tablespoon mixed spice

2 teaspoons cinnamon

2 teaspoons nutmeg

2 tablespoons brandy or rum
Combine these 8 ingredients in a bowl and leave to steep overnight, covered with cling film

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2 tablespoons cocoa powder

2 tablespoon hot water

8 egg whites

300g icing sugar

2 x 600ml bottles whipping cream

120g toasted* whole peeled almonds (chopped) or toasted slivered almonds (easier)

*Put all the almonds in a heavy based pan & move them around the pan over low heat until brown – don’t let them burn.

METHOD: 

Next day, you will need 2 large bowls –

1.     Beat egg whites until stiff, then gradually beat in half the icing sugar. 

2.     Add remaining sugar to the cream, beat together until thick. 

3.     Stir fruit mixture and the toasted nuts into the cream mixture.

4.     Dissolve cocoa in the hot water and add to cream mixture also.

5.     Fold in the egg whites gently but thoroughly. 

6.     Pack into a large ice cream container or foil-lined 2 litre pudding basin and freeze overnight until firm.

What has Santa Teddy been up to lately?
Well it looks like S-T has been practising his Christmas carols with his rather unique method of playing the piano!   Practise makes perfect Teddy.