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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: KLP who wrote (7639)	12/8/2001 8:34:22 AM
From: OldAIMGuy	Read Replies (1) \| Respond to of 25073

Hi KLP, I'd guess a dried fruit like Prunes would work just fine. Flavor will change, but consistency would be about the same. However, I'm not sure I could keep a straight face whilst singing "And Bring Us A Prunnie Pudding..." :-) When I was first introduced to this pudding, I had not developed a sweet tooth. Man! it overwhelmed me with its richness! The original recipe spoke to me of a much simpler time. Molasses was a precious commodity in colonial times here in North America. Also, people didn't waste any part of what they had for food. Hence the use of suet. Reading the way the original recipe was written with phrases like "until it runs thickly from a spoon" always brought up visions of Dickens novels. You'll like the hard sauce and will probably find other uses for it as well. The reason I threw that web page together for the Figgie Pudding was that while reviewing the "hits" on my web site recently I found that search engines had been looking for "Figgie Pudding" and ending up at my site! Well, I then went to Google and tried it myself. I found that in a newsletter dated around Christmas in 1997 I'd mentioned preparing this treat and how good it smelled, etc. However, at that time I'd not put the recipe anywhere. So, I went back to my archives and put a link there to the figgie pudding recipe and made up the page. Now if people are looking for it, they'll find Jane's family recipe. I'll have to dig out my Amaretto Bread Pudding recipe and post it here. It's a boozie treat to have around the Holidays. That one calls for soaking the raisins in Southern Comfort for a day before including them in the recipe. Boy, nothing like biting into a raisin all swollen with booze to wake up your taste buds! Hope you enjoy the recipe and its heritage even if I've modernized it. :-) Best regards, Tom