No advice on the "wineglassful" except that old recipes were in many ways
less precise.
My mother's recipe calls for Christmas cake, gives exact amounts of eggs,
milk, brandy, which you beat together, and then says "add enough of this
mixture to make a dropping consistency on he count of three"!! How slowly
does one count?!
As to left-overs, I only make Christmas puds in alternate years, and store
the remaining ones for the next year. Keep them in a cool, dry place or
freeze them.
Next time you make it halve the recipes!!! Unless you have a really big
family.
Do you also have a good recipe for brandy sauce to go with the Christmas
pud? To my M-I-L's mind the main reason I eat Christmas pud is to have the
sauce!
Sue Babbs (an Englishwoman living in Illinois)
To unsubscribe send email to [email protected] containing the line:
unsubscribe lace-chat [email protected]. For help, write to
[email protected].
