嗯，英國人所謂的布丁PUDDING，其實跟台灣人的不丁認知差異＂粉＂大。
英國人的pudding大部分就像糕點一樣。夏天的水果布丁，其實外圍是土司皮，內裝把各種莓(草莓藍莓)煮的糖糖水水的內餡。吃起來很是濕潤。口感也不錯。
不過今年我在希爾頓吃的或市售的聖誕布丁，卻又不是那種我以為的布丁。
不知道為神麼，英國人很喜歡把果乾填入烘培裏，聖誕布丁就是其中一種。曾經看電視教做聖誕布丁，就是把麵粉牛奶和一大堆的果乾混入。放進微波爐裡就好了(所以不知道這到底是蒸的還是拷的？) 吃的時候，把白蘭地加熱淋在布丁上。
不過英國佬很好玩，在聖誕夜裡的一個節目是找來一堆老男人，說說為神麼她們不喜歡聖誕節的理由。在聖誕夜耶！就好像在除夕夜的特別節目裡，找來一堆人說說為神麼他們不喜歡新年一樣！英國人的幽默，真的很好玩！
不過這部片子裡也提到聖誕布丁，有個男人說：大家都說他們愛聖誕布丁，但是卻只有在聖誕節才吃！如果你真的這麼喜歡，怎麼會一年只吃一次呢？
說的真好！
我想這是一個很好的聖誕布丁註解。
History
According to research carried out by Derbyshire-based MATTHEW WALKER - Britain旧 largest producer of Christmas puddings - today旧 tasty dessert began as something completely different. It originated as a 14th century "porridge" called frumenty that was made by boiling beef and mutton with raisins, currants, prunes, wines and spices. This would often be more like soup and was eaten as a fasting dish in preparation for the Christmas festivities.
By 1595 frumenty was evolving into plum pudding, having been thickened with eggs, breadcrumbs, dried fruit and given more flavour thanks to the addition of ale and spirits. Just as it became the customary Christmas dessert, along came the Puritans in 1664, who banned it as a "lewd custom", describing its rich ingredients as "unfit for God-fearing people".
It was George I who, having tasted and enjoyed plum pudding, re-established it as part of the Christmas feast in 1714 - despite objections by Quakers, who regarded it as "the invention of the scarlet whore of Babylon". By Victorian times Christmas puddings had evolved into something which looked similar to the ones enjoyed today.
Ingredients:
Makes 3 puddings (each sufficient for six people)
1lb each - currants, sultanas, seedless raisins
4oz mixed peel
juice and rind of 1 lemon
1 teaspoon each - mixed spice and nutmeg
1lb butter or margarine
1lb soft dark brown sugar
5 eggs
4oz golden syrup (treacle)
6oz self raising flour
1 lb brown breadcrumbs
1 lb vegetarian suet
1/4 pt either - brown ale, stout or cider
1 wine glass either - brandy, sherry or rum
a little milk (about 2-3 tablespoons as needed)
Wash and dry fruit. Finely chop peel. Fold fat and sugar together in a large bowl until soft adding and combining eggs one by one. Stir in syrup, grated rind and lemon juice, sifted flour, spices, breadcrumbs, suet, fruit and peel. Mix thoroughly adding liquid and sufficient milk to blend. Cover and let stand overnight.
Well grease three 2 pint-size pudding basins and place a circle of greased greaseproof paper in the bottom of each. Divide mixture between the three basins and cover the top with greased paper tying a pudding cloth securely over the top. Steam for six hours, remove from heat and cover with fresh cloths.
The puddings can now be kept for up to a year until needed (taste will improve with age). When required re-steam for 2-3 hours before serving. Traditionally brought to the table covered with flaming brandy and served with thick runny cream.
http://www.primary-networks.com/wickham/celebrations/xmas/pudding.html
