Gathering around the family table at Christmas is a time honored and much beloved tradition. In old England during the time of Dickens most folks didn’t even have an oven in doors and had to pay to have their Christmas goose cooked for them. Hey, just like the grocers of today are doing! You can buy the whole meal already made if you want to skip the whole thing. But if that were your preference you probably wouldn’t be scouring the food blogoshere today looking for a fantastic recipe to make for your holiday meal.
Since I am traveling “over the river and through the woods” to grandma’s house for Christmas, I already prepared my festive version of Tiny Tim’s Plum Pudding to take with me. I borrowed this recipe with a few tweaks from Taste of Home Cooking Magazine. I learned while researching this recipe that “Hard Sauce” is not necessarily hard. It is more like a fantastic butter cream icing. The “hard” part comes from the hard liquor that goes in it. I didn’t have any rum in the house so I used orange juice and it is delightful. I can hardly keep from sticking a spoon in the bowl every few minutes. The Plum pudding is a wonderful, almost indescribable thing- a little bit carrot cake, a little bit nut bread, chalk full of delicious tastes and textures. I hope you enjoy a little trip to “Merry ol’ England” and maybe a new dessert to grace your holiday table. It will be a first for me too!Tags: hard sauce, plum, pudding