Cook­ery: Scrump­tious Christ­mas pud­dings

So let’s get into the fes­tive spirit by stir­ring up a gor­geous pud­ding – it will have ma­tured won­der­fully by the big day. Plus, we have gluten-free and ve­gan ver­sions and three other recipes to try!

Woman's Weekly (UK) - - Contents - Cook­ery edi­tor, FeliC­ity

STOR­ING AND SERV­ING TRA­DI­TIONAL PUD­DINGS TO STORE: Cover tightly with fresh bak­ing parch­ment and foil. Keep in a cool, dark place for up to 3 months.

TO SERVE: Re­heat by steam­ing for 1 hour. Up­turn pud­ding on to a serv­ing dish. Re­move lin­ing paper and top with holly. TO FLAME the PUD­DING: Warm 2tbsp of brandy in a la­dle over a gas flame or mi­crowave in a suit­able con­tainer on high for 20 sec­onds. Pour over the pud­ding and light with a match, stand­ing well back.

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