Christmas Pudding

Christmas Pudding

1. Long rambling introduction

For as long as I can remember my Dad has made our Christmas Puddings. When we were at school it was usually during the autumn half term (not stir-up Sunday which I was ignorant of until a friend invited me to a Christmas Pudding making party a few years ago). However two years in a row the majority of the batch (yes yes, he makes batches, far too many puddings, start with a tester in mid-December, eat up the last in March for a birthday) got mouldy and were thrown away. So we decided to buy in.

From where we should get one was a debate that went on for quite a long time, with me three-quarters-seriously joking that we could pick up one of Heston’s from a last minute run to Waitrose. Then we got some news that my brother and nephew would not be with us for Christmas Day, but would be with us later, and would like a Christmas Dinner. In other words, we now needed two puddings.

Doing some research, it turns out that Heston’s pudding for 2018 was covered in gold and not very Christmassy pudding so Dad vetoed it. To cut to the end of the story we eventually we ended up with two; a Wilkins and Sons Tiptree pudding from the farm shop and a Duchy original Christmas Pudding from Waitrose. As Tiptree are by appointment to HM the Queen, and the Duchy in question is the Duchy of Cornwall, which is a title of the Prince of Wales, it’s not too much of a stretch to call this a royally approved pair of puddings.

2. Tiptree Christmas Pudding

“The most traditional of English puddings are made here at Tiptree from the highest quality ingredients, including French brandy and thick cut 'Tawny' Orange Marmalade.” Yep, yep, very traditional English pudding there. Checking the ingredients (for a nut allergy amongst other things – this is nut-free and made in a nut-free factory) led to some amusing by-play:

Me:...wheat flour, whole egg...
Dad: Whole egg?
Me: Yeah, like a Sussex Egg Pudding.
Dad: Scotch Christmas Pudding Egg.
Me: Christmas Gala Pie.

(The whole egg referred to is both yolk and white; the egg is distributed throughout the mixture).

But was it any good? Yes, yes it was. It had a rounded, rich flavour, very balanced, fading pleasantly on the tongue to leave just a touch of bitter marmalade flavour.

3. Waitrose Duchy Original Richly Fruited Christmas Pudding

I should probably note that due to my Mum being unwell Christmas morning I did most of the cooking. As all the preparation was well in hand and Dad took care of nibbles and starter this was essentially roasting things, cooking some veg, making gravy and (of course) boiling the pudding. As such when we got to Second Christmas (though as it took place on 1 January, technically it is First Christmas of 2019*) I found myself boiling it again. In each case following the directions for time as precisely as possible did very well.

This pudding did not recommend reheating, which led to an amusing moment when Dad asked how long I would suggest microwaving the leftovers for the next day.

Enough comedy! This was another good pudding, in this case slightly more bitty, with larger pieces of whole fruit (though as they’re raisins, not that big). The taste too was more granular with spikes of sweetness and bitterness, though overall simply a rich, fruity, almost-too-sweet flavour.

4. So which is the best?

They’re both good. If forced to choose I would go the Duchy original for myself, a little more texture and interest. Unless that day I wanted just a touch of marmalade...

* See long involved discussion of the 12 or 40 days of Christmastide

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