Tips For Serving Delicious Xmas Puddings


Do you love to finish up a Christmas feast with a steamed Christmas pudding? So many people do and many force themselves to eat some because, after all, it is a tradition to share a pud together.

It is almost unthinkable to celebrate Christmas without serving delicious and mouth watering Xmas puddings as the finale to the grand Christmas dinner. What better way can there be than to close the curtains to the festive spirit with a lavish Xmas pudding. Xmas puddings do play a vital role in giving you the complete satisfaction to a well done dinner and this is why puddings are as important as Christmas cakes all around the world.

The traditional Xmas puddings are a lavish amalgamation of luxurious ingredients like nuts, fruits, sweet spices and syrups that blend together to create a distinctive flavor and aroma. Its prolonged cooking time contributes to its rich dark look making our bodies instinctively crave for a little bite. Though the final shape of this lovely dessert came about in the Victorian era, it existed long before that, and people have been enjoying them for years.

Ideally Xmas puddings should be made a week ahead and stored so that the flavors have more time to be taken up by the fruit and other ingredients. Most puddings entail a lot of detail which is perfect to finish a delectable treat. A gentle spicy whiff of the pudding and a hint of its aroma is more than enough to conjure up Christmas.

Pudding recipes are just not as complicated as they may seem. There are more than enough varieties in them to it is up to you how complicated a recipe you want. It is possible to find a recipe that is easy and remember the flavor comes from the ingredients, so even if you don't want to put as much fruit in it as some recipes say, just make sure you have the golden syrup or molasses and some lovely spices and it will still taste delicious.

So that you will be happy with your Xmas pud, here are some important tips to have your pudding taste its best!
  • If you are using liquor in your pudding, then it is best to mix up all your fruit and stand them overnight in the liquor. This will allow the ingredients to absorb the liquor and the flavor of the pudding.
  • Always place a wire rack or a trivet in the bottom of the pot. This will prevent the bowl from directly touching the heat and stop the bottom of the pudding burning.
  • Cooked puddings should always be refrigerated. If you need to use them, it is best to steam them for an hour to heat them up. I also find that any afters can be heated slice by slice with just a few seconds in the microwave.
Puddings are definitely one of the most loved delicacies that your guests will crave to eat on Christmas Day. If you are going to put coins in your pudding boil them for 10 minutes first so that they are sterilized. Do not put any brass or copper coins in a pudding, only silver.

To serve up your pudding, decorate it very simply with some holy and serve with brandy sauce. If you wish to serve the pudding flaming then put half a cup of brandy in a pot and heat it well (just over warm), then pour it on the pudding and quickly touch it with a flame. The alcohol from the brandy should ignite straight away, but keep in mind that the flame will only last for a while as the flame will go out once the alcohol has burned away. To have a longer burning flame you could place half an egg shell into the top of the pudding and pour the brandy into that which will give more depth to the liquid for burning.
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