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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Dec 09, 1981
Page
3
A traditional steamed Christmas pudding with a brandied sauce. The recipe cites medieval England origins and outlines ingredients for the pudding including currants prunes and candied fruit with suet and bread crumbs, plus a bourbon hard sauce and serving notes. Makes 12 to 18 servings with detailed steaming and sauce instructions.
Craig Claiborne answers readers on cracking black walnuts with a Potter walnut cracker, brown rice cooking rates, and fish names. He notes groupers and giant sea bass may be called jewfish, discusses stock and chowders, and explains a miscaptioned catfish illustration with a reference to an African Synodontis species. Readers may send cooking questions to The New York Times.
Adapted from a Kinsey recipe, this persimmon pudding yields about 12 servings. Mix flour sugar soda salt and spices, process 2 cups persimmon pulp, blend with egg milk, bake in a buttered dish at 325F until dark brown, served warm with whipped cream and optional pumpkin maple variation.
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