Though there’s not much more annoying than the Christmas behemoth starting earlier and earlier, as this Culture Map Austin story about plum puddings went up yesterday, I thought I might as well share it.
Plus, it’s worth making the most of any excuse to get a Charles Dickens’ quote aired:
“Hallo. A great deal of steam. The pudding was out of the copper…In half a minute Mrs Cratchit entered—flushed, but smiling proudly—with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.”
Also, if you want to actually make one of these delights it’s best to start sooner than later as the richest, moistest and most tasty plum puddings are those left to soak in their own deliciousness as the taste-explosion alchemy sets in (yes, I am a bit of a plum pudding fan, I confess).
The article failed to touch on an essential plum puddings condiment: brandy butter, which when crafted by the experts (mothers) seals the deal on guaranteed Christmas cheer.
Of course, don’t forget the mince pies or Tiny Tim will be peeved.