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Discussion Starter · #1 ·
I was going through some recipes for traditional Christmas puddings with suet and there was one that said macerate the suet with the dried fruits and brandy. I had never seen this and wondered if there was an advantage to it.

Any one with experience/thoughts with this?
 

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Christmas pudding of all types are my favorites. There is great value in macerating the fruit but not sure that there is any value in macerating the suet. Surely it will pick up some brandy flavor but why bother?
 
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