Bread-Bakers v120.n048.7

Hi Reggie,

First of all, thank you for your tireless work on the bread-bakers 
list - even though I don't often comment or post, I read every e-mail 
that comes my way!!

I read the recent recipe for plum pudding with interest. The recipe is 
similar to one I have been using for years, where butter is 
substituted for the suet which is traditionally used in plum 
pudding. It does make for a lighter pudding, but one which won't keep 
as well. If any readers have never made or eaten plum pudding - please 
give it a try, it's totally delicious!!

That said, plum pudding (or Christmas pudding as it's also called in 
the UK) should be eaten hot, served with brandy butter and/or custard 
or cream. Leftovers may be fried and served for breakfast the 
following morning, or crumbled and mixed into vanilla ice cream, or 
simply re-heated again. I find that smaller puddings are more 
desirable as they are very rich, so I tend to cook mine in 1pt pudding 
basins or bowls. They can be kept for some time, well wrapped, in a 
cool and dry place. Just steam them again before serving them. I have 
cooked them in wide mouthed Mason or Kilner jars with the lids on, so 
they are canned and keep without drying out. For re-steaming the lids 
need to come off. I've also steamed them in the pressure cooker - less 
steam in the kitchen and no need to top up with boiling water. 60 to 
90 minutes depending on the size of the pudding is usually sufficient.

Happy baking, stay safe and healthy and enjoy!

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