January 2000
When most Americans think of pudding, they think of creamy dessert made from powder and milk, pitched on television by a well-known comedian. But the puddings of England are hearty fare, built around bread and suet (fat from around the kidneys of deer or cows). For more about American desserts that originated in the Victorian era, visit the Jell-O History site.
Mix the dry ingredients thoroughly in a bowl. Beat the eggs in with the brandy then add into the dry ingredients, mixing well. Victorian Christmas puddings were boiled in a cloth so that they were spherical when finished. Place the mixture on a cloth and tie it. Put the cloth into a deep pan of boiling water, cover and boil for four hours. Remove the pudding and hang it to drain and cool. When ready, ladle on the tablespoon of brandy and light it as you present it to your guests for an exciting holiday treat.
It is also traditional to serve pudding with a sauce.
1 stick of butter
1 1/4 cup water
2 teaspoons whole-wheat flour
2 tablespoons extra fine sugar
1/2 cup brandy
Melt the butter and add the flour and water. Cook it for a few minutes, then add the sugar and brandy. Bring the sauce to a boil, then remove it from the heat and serve immediately.