I got a St. James pudding from a famous shop in London whose name I now
can0t recall, it's branded by the shop and instructions say to steam if for
45 minutes. Then they recommend to serve it along "rum or brandy butter".
What is this thing? Just some melted butter mixed with one of the two
liquors? That simple?
Should I serve it warm with the pudding?
--
Vilco
Don't think pink: drink rosè

On Wed, 16 Dec 2009 12:52:30 +0100, "ViLco" > wrote:

-->I got a St. James pudding from a famous shop in London whose name I now
-->can0t recall, it's branded by the shop and instructions say to steam if for
-->45 minutes. Then they recommend to serve it along "rum or brandy butter".
-->What is this thing? Just some melted butter mixed with one of the two
-->liquors? That simple?
-->Should I serve it warm with the pudding?

rum with the butter

-->Should I serve it warm with the pudding?

yes

Wayne Boatwright wrote:
> On Wed 16 Dec 2009 04:52:30a, ViLco told us...
>
>> I got a St. James pudding from a famous shop in London whose name I
>> now can0t recall, it's branded by the shop and instructions say to
>> steam if for 45 minutes. Then they recommend to serve it along "rum
>> or brandy butter". What is this thing? Just some melted butter mixed
>> with one of the two liquors? That simple?
>> Should I serve it warm with the pudding?
>
> IMHO, what they are referring to is what we in the US call "Hard
> Sauce". Here is but one recipe...
>
> A hard sauce recipe for steamed pudding, bread pudding, or other
> desserts.
>
> .1/2 cup soft butter
> .1 1/2 cup sifted confectioners' sugar
> .2 tablespoons rum or brandy
>
> Cream butter with confectioners' sugar until light and fluffy. Stir
> in rum or brandy.
>
> Have at room temperature when serving with hot steamed pudding.

I agree that "hard sauce" is what they are suggesting.

Personally, I prefer to flame the steamed pudding with some brandy or navy
rum and serve it with lightly sweetened softly whipped cream that may have a
little rum added to it. (Does it go without saying that whipped cream from a
can or one of those fake creams is NOT acceptable? <G>)

"Janet" > wrote in message
...
> Personally, I prefer to flame the steamed pudding with some brandy or navy
> rum and serve it with lightly sweetened softly whipped cream that may have
> a little rum added to it. (Does it go without saying that whipped cream
> from a can or one of those fake creams is NOT acceptable? <G>)

We like a sweet white rum sauce

Ophelia wrote:
> "Janet" > wrote in message
> ...
>> Personally, I prefer to flame the steamed pudding with some brandy or navy
>> rum and serve it with lightly sweetened softly whipped cream that may have
>> a little rum added to it. (Does it go without saying that whipped cream
>> from a can or one of those fake creams is NOT acceptable? <G>)
>
> We like a sweet white rum sauce
>
>

We have it with a caramel sauce laced with brandy.

In article >, "Janet" > wrote:
>Wayne Boatwright wrote:
>> On Wed 16 Dec 2009 04:52:30a, ViLco told us...
>>
>>> I got a St. James pudding from a famous shop in London whose name I
>>> now can0t recall, it's branded by the shop and instructions say to
>>> steam if for 45 minutes. Then they recommend to serve it along "rum
>>> or brandy butter". What is this thing? Just some melted butter mixed
>>> with one of the two liquors? That simple?
>>> Should I serve it warm with the pudding?
>>
>> IMHO, what they are referring to is what we in the US call "Hard
>> Sauce". Here is but one recipe...
>>
>> A hard sauce recipe for steamed pudding, bread pudding, or other
>> desserts.
>>
>> .1/2 cup soft butter
>> .1 1/2 cup sifted confectioners' sugar
>> .2 tablespoons rum or brandy
>>
>> Cream butter with confectioners' sugar until light and fluffy. Stir
>> in rum or brandy.
>>
>> Have at room temperature when serving with hot steamed pudding.
>
>I agree that "hard sauce" is what they are suggesting.
>
>Personally, I prefer to flame the steamed pudding with some brandy or navy
>rum and serve it with lightly sweetened softly whipped cream that may have a
>little rum added to it.

Jeez, Jan, how can you say that? Brandy hard sauce is one of the
absolute delights of Christmas dinner! You can have cream with things
any time of the year. ("Even dog shit tastes good with cream" as the
sage once proclaimed. But it takes Xmas pud to bring out the
brandy hard sauce in even the most modest of homes. :-)

>(Does it go without saying that whipped cream from a
>can or one of those fake creams is NOT acceptable? <G>)

It has become bloody hard to get pure cream here in this part of Oz in
recent years. Nearly all the common lines now have that crap added to
make it "easier" to whip, and bugger the quality. :-(

Cheers, Phred.

--
LID

On Wed, 16 Dec 2009 09:36:02 -0500, Dave Smith >
wrote:

-->Ophelia wrote:
-->> "Janet" > wrote in message
-->> ...
-->>> Personally, I prefer to flame the steamed pudding with some brandy or
navy
-->>> rum and serve it with lightly sweetened softly whipped cream that may
have
-->>> a little rum added to it. (Does it go without saying that whipped cream
-->>> from a can or one of those fake creams is NOT acceptable? <G>)
-->>
-->> We like a sweet white rum sauce
-->>
-->>
-->
-->We have it with a caramel sauce laced with brandy.

Sounds yummy

In article 7>,
Wayne Boatwright > wrote:

> On Wed 16 Dec 2009 04:52:30a, ViLco told us...
>
> > I got a St. James pudding from a famous shop in London whose name I now
> > can0t recall, it's branded by the shop and instructions say to steam if
> > for 45 minutes. Then they recommend to serve it along "rum or brandy
> > butter". What is this thing? Just some melted butter mixed with one of
> > the two liquors? That simple?
> > Should I serve it warm with the pudding?
>
> IMHO, what they are referring to is what we in the US call "Hard Sauce".

My thought, too, Wayne.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

In article >,
(Phred) wrote:
> It has become bloody hard to get pure cream here in this part of Oz in
> recent years. Nearly all the common lines now have that crap added to
> make it "easier" to whip, and bugger the quality. :-(
>
> Cheers, Phred.

My condolences on that, Phred. Land O'Lakes (big producer, national
distribution here) sells a lot of "ultra-pasteurized" dairy creams that
aren't wanted by lots of people and I can easily get "regular"
whipping/heavy cream here, too. I *think* LOL makes both types but I've
heard that in some parts of the country it's difficult to locate the
regular stuff.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009