This Ain’t Your Momma’s Puddin’.

Christmas dinner used to be a big important thing in our family. We’d gather up the clan and sit down to a delicious dinner. The staples included the usual: turkey, which I wouldn’t touch; ham, which I would devour in a heartbeat; sometimes a small chicken was thrown into the mix. Couple all of that with mashed potatoes, glazed carrots, Grandmom’s sauteed mushrooms (which I now realize are AWFUL, since I’ve come up with my own mushroom dish!), and Mom’s super-duper incredible sausage stuffing. We’d be stuffed to the gills in no time flat, with barely any room for desert.

When I was younger, my Dad would tell me about his Christmases over in the UK…he was born and raised in Portsmouth, England…and how the one thing he always used to look forward to on Christmas was the Traditional Christmas Pudding.  This ain’t your American pudding, not by a long shot.  It’s an amazingly delicious concoction meant to be eaten warm, usually slathered in brandy butter or a rum sauce.  When my parents when back over to the UK a couple of years ago, my Dad brought me back a couple of them.

Ok, great.  Yay, cravings!  There’s a store near my work that sells all kinds of foodstuffs from the UK…I think I need to stop by there one of these days and see if they sell the Matthew Walker puddings!