Is tomorrow.
Not that we don't stir it up 24/7........
Traditional day to make your Christmas Pud ...but we made ours today because we're planning to be out tomorrow mrgreen
Coudn't find the 5p pieces we we usually use -suspect I may have been "organised" and packed them away in the Christmas stuff which I don't have time to retrieve this morning. So one has an old new 10p piece and one has an unitentifiable British coin with Queen Victoria in it (dated 1892).
I feel hungry now.
Never heard of it? Is it a "awp nawth" phrase/term?
It's just "Sunday" for me...
Andrew )
It's a Christian Thing ;)
http//www.woodlands-junior.kent.sch.uk/customs/xmas/stirup.htm
Never heard of it either but my mum would always let us kids have a turn stirring the Xmas pudding and it might have been on a Sunday although I think it was more likely a Saturday when she had more time (i.e. not at church, bell ringing or doing the Sunday lunch).
She did mention she did it last weekend as her and my dad are away cruising through the Panama canal this week.
Can't remember when I actually heard the term "stir-up sunday" -not from my family -it was probably a Blue Peter I overheard when I was way too cool to be watching it any more but my sister wasn't ;)
But I find it a useful reminder to make the pudding and I think it's fun for everyone to have a stir and to hide the "British Coin".
As for coming home from church, my body is a temple....... P
The school with the website is from my neck of the woods, and yes I have heard of it and yes it might have been from Blue Peter!
Our Christmas puds came from Marks and Spencers after my mum melted a plastic bowl trying to steam one....
Well that's odd, because if you were technically making these puddens then they need to mature over time, and subsequently we'd make them back in say, june or july so you could "feed them" with brandy or whisky on a regular basis. Making them now, just weeks before "the event" would render them somewhat unmatured.
Andrew )
Well that's odd, because if you were technically making these puddens then they need to mature over time, and subsequently we'd make them back in say, june or july so you could "feed them" with brandy or whisky on a regular basis. Making them now, just weeks before "the event" would render them somewhat unmatured.
Andrew :)
I thought that was Christmas cake :???:
I've never heard of anyone feeding a Christmas pudding but maybe that's just me. The puddings are already moist and soggy. Now a Christmas cake needs feeding and the more the better :grin:
Going to make Christmas puddings today - thanks for the reminder.
Well that's odd, because if you were technically making these puddens then they need to mature over time, and subsequently we'd make them back in say, june or july so you could "feed them" with brandy or whisky on a regular basis. Making them now, just weeks before "the event" would render them somewhat unmatured.
Andrew :)
1) You feed Christmas cakes, not puddings. (thought you were a trained chef? :roll:)
2) What rot. Nobody real ever makes such things so far in advance. Technical be damned, my Christmas puddings are fantastic so :P And this is about tradition, not technical. Especially when you think that this sort of baking/cooking most likely came about as a way to preserve the last fruits of the harvest. Unless of course you think it could be to use up the remaining dried fruit from the previous harvest once the new crops are in, in which case summer could make sense.
3)<<edited comments >>
used to start pickling onions around this time to, but cannot find the right onions here, so another christmas tradition bites the dust.
Goose, use shallots, my relatives in Somerset used them. I have some that I put up about four weeks ago, they should be good for Christmas.
We used to make Christmas Puddings in mid November, my mother believed they needed six weeks. Having said that, she made several, and we reached the point of eating the ones made the previous year, and were unanimous that they were better when they were a year old.
Well that's odd, because if you were technically making these puddens then they need to mature over time, and subsequently we'd make them back in say, june or july so you could "feed them" with brandy or whisky on a regular basis. Making them now, just weeks before "the event" would render them somewhat unmatured.
Andrew :)
1) You feed Christmas cakes, not puddings. (thought you were a trained chef? :roll:)
2) What rot. Nobody real ever makes such things so far in advance. Technical be damned, my Christmas puddings are fantastic so :P And this is about tradition, not technical. Especially when you think that this sort of baking/cooking most likely came about as a way to preserve the last fruits of the harvest. Unless of course you think it could be to use up the remaining dried fruit from the previous harvest once the new crops are in, in which case summer could make sense.
3) <<edited comments >>
1> You can feed both
2> If you read (or have read) any medieval cookery books you'll find they made these things long in advance
3> reply removed as it has lost it's relevance
Andrew
2> If you read (or have read) any medieval cookery books you'll find they made these things long in advance
Andrew
Ah but in those days all food was naturally organic and not industrial. Chemicals weren't used in the growth of food, water wasn't always available and therefore some crops failed, basically food is different now.
Pork has only recently been considered a white meat and back in the olden days genetic modification wasn't around.
If you read a cookery book from a mere 30 years ago you'll find an immense difference in the recipes offered today.
We've removed most of the fibre from veggies by growing them hydroponically in some cases, and we've upped the chemical content.
A good book is the Omnivores dilemma by Michael Pollen. He's in Marin county and writes a scary book, we are in fact all children of the corn. If we don't eat it as corn we drink it in sodas, eat it in meat, and sometimes fuel our cars with it.
Oh, and not everyone has time or access or money for organic food, and besides, the labelling and regs have been changed so much under this leadership all you have to do is wave your produce over a patch of organic ground and suddenly it becomes organic.
Think Oregon has stricter standards than that.
They have a classification below whatever the term for 'fully organic' is and I think it is called 'transitional', that allows farmers to make the move to organic but recognises that their land may still have the residuals of commercial farming.
Always thought we got the concepts from California but maybe it is home-grown?