Go to the Recipe: Christmas Pudding
So I guess the big question is- how to I let this mature for a year like Kev’s Granny? I don’t currently have a chimney.
Can I cook it with my joule? Temp for simmer?
I made the batter yesterday and it was sitting in my fridge overnight- cooking today. Is this bad/dangerous?
All good. It should hold for a few days before cooking if needed.
Can this recipe be adapted to be gluten free? Will almond flour work?
I have the same question. These plum puddings are known to last for years. Yet this recipe says one month at the most in the freezer. Is there no way for this to last longer?
The membrane on and in suet is impossible to completely remove as far as I can tell. When processing suet for a recipe like this do you just grind the whole thing, including the small pieces of membrane that cant be manually removed?
For continued-sobriety purposes, could you soak the fruit in anything NA?
How would you reheat this if you wanted to serve leftovers a day or two later? Would you flame it again?
