Tomorrow is the traditional date in the UK to make Christmas cakes, puddings and in Scotland, black bun.
Today I spent a couple of hours steeping dried fruits in tea and alcohol, in preparation for tomorrow's marathon!
Six cakes, eight puddings and four black buns.
That sounds like a wonderful tradition!
I made my fruitcake last Tuesday and really love it. I divide it into three parts; one for my one son-in-law, one for DD2 and one for me. We are the only ones that enjoy it.
It is wonderful to hear that the tradition is still going strong somewhere. In the 70's, it was still the expected routine; go shopping at the nearby nut supplier to get the ingredients, make the three layers of fruitcake, a light and dark one in September and drizzle it once a week with sherry or brandy. It was always served at social occasions during the lead-up to the holiday season. I always made the plum pudding for the family dinner with my parents. Once my father passed away in mid-90's, it all seemed to fall away. Nowadays, fruitcake is sold in grocery stores, doesn't taste very good and the the diced candied fruit often is glazed rutabaga. i was horrified when I saw that. I still use the genuine fruits and nuts.
Isabel, have you noticed that the tradition is dying out in your area among the younger generations? any other changes to longstanding traditions around the food of the season?
As Cicero said, “Gratitude is not only the greatest of virtues, but the parent of all the others.”
Oh you guys who bake, you are all wonderful!
Our neighbor brought over the most wonderful light pastry thingie today for us. I know that this kind of thing takes lots of practice and a light hand.
I'm specializing in scones, particularly cherry ones, and they are very popular.
Scones are wonderful. I even found dried buttermilk powder works just as well as fresh. So I always have a supply to throw together a batch. I like being able to control what is in the product and limit the sugar.
What a wonderful--if labor-intense--tradition. I love all kinds of lovingly made fruitcake, washed down with eggnog!
We won't start for a few weeks but we usually make 40 pounds of fudgeIt's the gift I give to my staff and hubby to his team as well and we to our neighbors. It's always a hit!
My scone recipe is from the most recent edition of the Better Homes and Garden cookbook (red plaid cover). It only has 2 tablespoons of sugar in an entire batch. It calls for heavy whipping cream, not buttermilk.Originally Posted by sweetana3
That totally reminds me to make some vinebred (danish pastry) I am hosting thanksgiving and want a lighter dessert since we don't eat a lot of sweets.
There are currently 1 users browsing this thread. (0 members and 1 guests)
Posting Permissions
Reply With Quote