Friday, December 28, 2007
Puddings in a Hot Climate
Our Christmas Day feast has to end in far too big a choice of puddings! Summer pudding has become our traditional pudding for Christmas, made with our own berries, frozen specially so we have some left for the big day. And stripey jellies have become an essential component of the pudding spectrum - I have to start at least a day before to have time to build up all the layers and take great pains to get random colour combinations, so that each one is different! A real Christmas pudding always appears, but is usually barely nibbled at on the day, leaving me with a big bowl of brandy butter to find a use for. Has anyone got a clever way of using up brandy butter, once the Christmas pudding is finished? I'd love some ideas ..besides just eating it with a spoon on surreptitious visits to the fridge!