- Joined: 8/23/2007
- Location: Oklahoma City, OK
Sun, 07/13/08 11:05 AM
I was really into making traditional English foods last fall and managed a nice Steak and Kidney Pie, some not so good Yorkshire Puddings, and some excellent Bubble and Squeak(Make it whenever I can now). However, what I really wanted to do was a traditional Christmas Pudding for the holidays. I found a really good recipe(I assume) but I couldn't figure out where to find some of the ingredients I needed. Here is the recipe I found: http://www.greenchronicle.com/christmas_recipes/christmas_pudding.htm
The reason I am posting now is that it says the best Puddings are made well in advance(sometimes up to a year) and left to sit and "gather flavor" until it is time to re-steam it to eat. I would have started even earlier but I completely forgot I had wanted to attempt this until just the other day.
Actually... now that I look at the recipe for the first time since last fall I guess I only need help with the Suet. I believe I found websites where I can buy the dried fruits. The suet is still a problem. Apparently the only suet you can find in this country has bird seed in it. Anyone have any ideas where I might come across some, make some, or even improvise some?
Oh, and any advice for someone who has attemped Christmas Pudding before would be great.
My Steak and Kidney Pie post from last year http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=22378