I write this, having spent the last two hours (two hours!) looking through photographs of Christmas pudding (and you thought my life was glamorous, didn’t you?). I’ve looked at Christmas pud on plates, Christmas pud on slates, Christmas pud on cake stands, afire, adorned with sprigs of holly, and being sprinkled with icing sugar. All in the quest for a cover photo which does justice to the best pudding to emerge from the appetite kitchen this week (and there have been several, I promise you).
So, if you’ve just picked up this magazine with hardly a glance at the cover, I implore you to turn back and allow yourself to properly appreciate it in all its glory. After all, we worked hard to create it, and had to make and eat quite a few Christmas puddings to get it right, so it’d be quite nice if I thought that someone, somewhere, appreciated it just a little bit.
A funny thing about Christmas pudding – surely it is one of the finest things about the festive season, yet most of us eat it only once a year, and then when we’re actually too full to appreciate anything but a lie down and a handful of Gaviscon.
Because it’s featured on the cover of this edition, we’ve eaten several over the last week, and we’ve loved every one, even the ones considered flops in the photography department. But will this encourage us to serve it regularly from now on? I don’t think so, because no matter how good it is, it seems somehow wrong (is sin too strong a word?) to eat it on any day apart from December 25.
But is there any finer combination of flavour and texture than dried fruits, nuts, Christmas spices, brandy, Grand Marnier, Guinness, port (okay, enough booze). I say we should eat it all winter and we’d all be a lot happier. In the meantime, enjoy the picture on the cover, and the highly unusual version created for us by Dave Coulson on page 29 (the flavour is traditional, the look is not, but give it a try).
And happy Christmas!