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my Christmas pudding

post #1 of 2
Thread Starter 

I just cooked my first Christmas pudding.   Now do I leave it sealed in the pudding basin with the foil on top,  or do I take the foil off and check it.   BTW it smells great.

post #2 of 2

Congratulations!

 

I made all my Christmas cakes, puddings and Black Bun (the last is an essential for any good Hogmanay celebration!) last Sunday (aka as 'Stir-Up' Sunday in the UK).

 

I 'feed' my puds (and cakes) with alcohol about once a week.  I keep them in a dark, cool place - open them up, stick with a skewer and feed with brandy and or whisky about once a week between now and Christmas. I then ensure they are stored again in a tightly closed container.   This makes for THE most moist, luscious puds and cakes.

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