Simply JELLYcious! :positive :-) ~(o.o)~

I learned this recipe from a dear friend who loves doing this for us...this time, she asked me to prepare it for her... glad, came out yummy like her cake.

I like it best with the rum sauce. It variation is listed under Brown Sugar Sauce under desserts and frosting category ;-)

The British Embassy is promoting British cuisine with it's "Food is GREAT: A Taste of Britain" campaign. Check out their Facebook page for more details: https://www.facebook.com/oishii.igirisuTraditionally this pudding was prepared in the autumn and warmed up on Christmas Day. If you can't get hold of any suet, try using butter instead. This dessert tastes delicious served with brandy sauce or ice cream. Recipe by British Embassy

So good! :positive :-)

:-)

My sons loved Harry Potter so for a time I became obsessed with British cooking. I made a simple yet authentic pudding for them that uses bread crumbs. I served it with Harry Potter-style butterbeer. You can also make the breadcrumbs from scratch by finely blending some English bread too.＊ Brush the pudding with brandy and leave it to sit for 2-3 days for a delicious flavor.＊ This pudding will be even more moist after a day so leave it however long you like.＊ This batter is pretty thick, so you'll end up getting a bit of a work-out. Recipe by Kumakumahaha

Awesome

a perfect yummy pudding! :positive :-)

Whether it is called Plum Pudding or Christmas Pudding, this traditional Christmas desert finds its roots in a medieval harvest dish, an unsweetened wheat stew called "frumenty". It can be traced back even farther to Scandinavian and Russian preparations. Gradually beef broth was added along with brown bread for thickening. Spices and dried fruit like raisins and currants added interest. According to English tradition, it should be prepared on "Stir Up Sunday", the first Sunday of Advent and everyone in the household from the the babe-in-arms to the oldest member should take a turn at the mixing. This is an adaptation of a recipe dating back to 1845, found in a publication by Overwaitea Foods Ltd and further adapted by my wife... Note.. Very filling.

I had some French bread in the freezer for bread pudding, but I didn’t know when I was going to make it. I saw “Chef John” make something that resembled a bread pudding using a syrup. I thought it would be a good idea to incorporate a syrup into this bread pudding.

More details athttp://www.chez-k.org/classics/pudding/