Things are underway on this “Stir Up Sunday”, the Last Sunday after Pentecost. “Stir Up” comes from the first words of the Collect for Holy Mass in the Usus Antiquior.
I decided that for this round I would use the recipe I tried last year, by “Delia“.
It calls for “self-rising” flour. I don’t have any, so I made some, by sifting regular flour together with baking powder and salt.
In go the breadcrumbs.
I didn’t have “mixed spice” which is sort of like Pumpkin Pie spice, and the grocer was entirely cleaned out of that, so I concocted some.
After blending well the flour, crumbs and spices, I start adding the fruits and nuts, without lay and clerical associations of dissenters or readers of the Fishwrap.
Now zests of citrus.
Time for the liquid.
For this we have eggs and rum and stout and barleywine. I was lucky to find some barleywine, since it usually comes a little later. Note the graduated cylinder. I prefer to do my measuring in grams and milleliters. So much easier.
The stout is Kalamazoo and the barleywine is Whole Hog, both more or less local.
It will get pretty goopy, which is about right.
Once it was concocted (late last night), it was to set over night.
In the meantime, this morning I sang a TLM at Holy Redeemer in downtown Madison.
After Mass I came home and sat straight down and banged out a PODCAzT, on a lark.
Laster, I will have to steam the pudding… using a hot plate. We shall how that goes.
Okay… here is the steaming set up.
I tied a string around the base and top at right angles to make a handle by which I could extract the basin more easily.
Into the big stock pot and onto the hot plate.
Steam… steam… steam… for what worked out to about 10 hours (I went out for a while) to go eat Sole meunière at the invitation of some friends.
I decided to dress it out myself. Fun and delicious.
Ready to sit for a while.
I’ll probably make a couple smaller ones, too, as gifts.
That’s the Christmas Pudding Report 2012 so far.