Suet puddings?

[creagdhubh]

I also have a great fondness for Cartmel Sticky Toffee Pudding... one of the few desserts (that isn't cheese) that I enjoy. I'm not sure if it counts as a suet or not though.

I'm right there with you, Lime! Delicious!

[Angstrom]

I love those books. I'm just on "Blue at the Mizzen" and have the "Unfinished Voyage" ready to go. I really don't know what I will do with myself once they are finished. I will probably just expire; I can't imagine there is much else of interest out there!

You can start at the beginning again....

We've enjoyed the audiobook versions narrated by Patrick Tull.(available on audible.com) My wife listens while doing handwork, and we've enjoyed them in the car on long road trips.

[Lime]

You can start at the beginning again....

We've enjoyed the audiobook versions narrated by Patrick Tull.(available on audible.com) My wife listens while doing handwork, and we've enjoyed them in the car on long road trips.

What a fantastic idea. I keep trying to explain how brilliant they are to my wife but some how "it's a dog watch because it's been curtailed" and the other (much more subtle) jokes don't translate very well... when I explain them at any rate.

It's officially on my Christmas list (along with the Patrick O'Brien cookery book).

[Lime]

Another thing I noticed from poking around in that cookbook is that we've lost a whole family of hot drinks that used to be common. The hot, rich drinks that taverns would have served to cold travelers -- mulled wines and ales, flips, possets, etc. -- have almost disappeared from modern life, with eggnog being the only surviving relative. I've tried a few, and they are very effective at warming one from the inside out. Central heating is probably as responsible for their demise as changing tastes.

By the way we still get quite a few of the mulled wines/mulled ciders over here; I've even seen mulled wine on tap... and don't forget our funny "warm" flat beer... which I love. Not so much of the 1775 Madeira though.

[chemist93]

post deleted due to not really being on topic.

[Bob C]

I love those books. I'm just on "Blue at the Mizzen" and have the "Unfinished Voyage" ready to go. I really don't know what I will do with myself once they are finished. I will probably just expire; I can't imagine there is much else of interest out there!

Simple. You start over! I'm on my second trip through the canon and just finished "The Hundred Days," again.

I've thought about buying "Lobscouse and Spotted Dog," more for entertainment than to try any of the recipes.

[Lime]

Simple. You start over! I'm on my second trip through the canon and just finished "The Hundred Days," again.

I've thought about buying "Lobscouse and Spotted Dog," more for entertainment than to try any of the recipes.

Well I've now finished "Blue at the Mizzen" and the "Unfinished Voyage", "Lobscouse and Spotted Dog" is on the Christmas list and I'm about half way through William Goldings' "Rites of Passage" (same era) apparently it won some sort of prize or something but compared to O'Brien is rather "meh"! I'll definitely go back to O'Brien for another reading but I've also (very kindly) received a PM with recommendations that will keep me busy.

Thread hijack over.

[Pleater]

Do you know how to boil a pudding in a cloth?

The trick is to use a damp cloth and strew it with flour. Make a disc on one side entirely covered with flour - you don't need to do the corners as they don't touch the pudding, but the cloth and disc should be large enough to entirely enclose the pudding when drawn up and tied.

The flour sticks to the damp cloth and when it is plunged into boiling water the flour becomes a waterproof liner inside which the pudding cooks without becoming sodden.

Anne the Pleater :ootd:

[O'Callaghan]

Around here (Maryland) you can get suet from the meat department in Giant Foods supermarkets, if you ask the butcher for it, but it comes in one big solid lump. If you try to cut this up in a food processor, it will likely destroy your food processor, unless you freeze the suet first to make it brittle. This is a trick I learnt from another ex-pat. If you can somehow obtain a packet of pre-chopped Atora suet, that is much easier. OTOH, alternative recipes that don't use suet are much better for you (unless they just replace it with lard or Crisco, of course).

In recent years I have bought pre-made Cross & Blackwell Christmas puddings from Safeway, but last year and the year before they didn't have any. It's probably time I located a suitable source for this year's Xmas pud.

As for Spotted Dick, I don't think I've had any since I was a child and my mother used to make it.

[O'Callaghan]

(Double post)