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/ck/ - Food & Cooking

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File: 40 KB, 643x428, christmas-plum-pudding-with-creme-anglaise-4045-1.jpg [View same] [iqdb] [saucenao] [google]
17086766 No.17086766 [Reply] [Original]

I want to make it for Christmas. Given that I'm not British nor do I know much about how to make it properly, can anybody point me to a proper recipe? Thanks.

>> No.17086892

>a proper recipe
>not British
So first of all, how difficult is it going to be for you to find shredded suet? Because you can't make a proper pudding with butter, lard, or shortening. It's gotta be suet
The next thing to consider is that any recipe calling for plums (or prunes) isn't going to be authentic. Despite the name, so-called "plum" pudding should only contain raisins and currants.
And once you've gone through all this effort, you might come to find that Christmas pudding is greatly disappointing to eat if you've spent your life eating real pastries and desserts.

>> No.17086952

>>17086892
I can find lamb suet more easily, but bovine wouldn't be too difficult.

>> No.17087169

bump

>> No.17087269
File: 2.78 MB, 1125x1434, Jack pudding.png [View same] [iqdb] [saucenao] [google]
17087269

Don't worry friend, our guy, Ja/ck/ has you covered!

>> No.17087292

>>17087269
I, too, like to cover my desserts with a thick layer of nut cream.

>> No.17087295

>>17087269
What the fuck ja/ck/

>> No.17087297
File: 2.93 MB, 853x480, JackBBQ.webm [View same] [iqdb] [saucenao] [google]
17087297

>>17087269
That's mayo isn't it?

>> No.17087303

>>17087295
I think its a broken and congealed creme anglaise.

>> No.17087359

>>17087297
Dr. pepper is a good taste for rib sauce, though I wouldn't put it all together that way.

>> No.17087710

>>17087269
WTF.

>> No.17089194

>>17086766
https://pudding.denyer.net/ingredients

Here ya go lad, god speed, i suggest you soak the fruit in tea for a few hours.