Roll poly pudding

Discussion in 'Camp Cooking' started by tenngun, Nov 30, 2018.

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  1. Dec 28, 2018 #21

    Pukka Bundook

    Pukka Bundook

    Pukka Bundook

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    Dave,

    These days, we usually put a glass of brandy into the cake when making. Well, grandma and mother did so maybe not Just "these days"!

    Christmas pudding gets the rum over the top and lit....
     
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  2. Dec 28, 2018 #22

    tenngun

    tenngun

    tenngun

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    You can make up the pudding style you like and break in to egg sized balls and boil them about half an hour. Called Puddings in a haste in the old days, dumplings sans chemical levin. In the field ships bread( hard tack) raisins nutmeg salt and suet ( I use butter) break the bread up to meal, add the other ingredients until you get stiff paste and spoon in to boiling water. Boil about a half hour.
    Puddings in a haste should not be confused with hasty pudding... or cornmeal mush.
     
  3. Dec 28, 2018 #23

    Loyalist Dave

    Loyalist Dave

    Loyalist Dave

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    Ah but as an ingredient the alcohol gets boiled/baked/steamed off, and as part of the Christmas pudding it's a Flambé.... what I'm talking about is rum soaked finished product that is then put into a tin and shipped....hence the need for the rum. AKA Caribbean "black cake" or English fruit cake. ;)

    LD
     
  4. Jan 2, 2019 #24

    Pukka Bundook

    Pukka Bundook

    Pukka Bundook

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    Dave,
    Yep.
    Ours never lived long enough to think of it keeping well, so worked well done the other way.
    Mind, mother used to send a Christmas cake each year to her brother in England, and it took near as long to arrive as if it'd been sent under sail! (March, once with Nov. postage!)
     
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  5. Jan 4, 2019 #25

    Loyalist Dave

    Loyalist Dave

    Loyalist Dave

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    Imagine what it was when sailing ships took fruitcake to Australia from England

    LD
     
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  6. Jan 4, 2019 #26

    Pukka Bundook

    Pukka Bundook

    Pukka Bundook

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    Probably about the same as it takes now, Dave! LOL.
     

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