We’ve made it to the fifth installment of my Christmas Pudding Chronicles and the fourth week of aging a boozy English-style fruit-studded cake fit to flambé on Christmas day. If you’re just getting started, read up on what this all began. Figgy Pudding Series HereHow to Make the CakeHow to “cure” itAnd a little about the History of aging desserts These posts contain (sometimes in animal stomachs). This is the final week before the big show on Christmas day, which makes today a great one for another brandy soak and preparing a “hard sauce.”
Feed the pudding for goodness’ sake
At this point it feels like I’m caring for a little cupboard companion. I’ve been storing it in the cabinet where I keep pots and pans, so we have a check-in every day. Each time I open my cabinet to take a frying-pan out, we look at each other and nod quickly. I then close the door. Today is “feeding” day so Li’l Pud gets to come out and receive sustenance in the form of brandy. It is a Christmas pudding tradition to soak the cake in brandy once a week. I wanted to experience the whole thing, so I chose to opt in.
I’ve tried applying the brandy with a pastry brush, a spritzer, and this week with a turkey…