jpinny

Delurking with a problem,

Subject is a 2002 Vintage Christmas pud that has been in my fridge for
12 full months and looks set to stay for another year if we don't eat it
soon. It has been under refridgeration and it smells perfectly delicious
and there is no mould or green bits.

My friend who made it says it will be perfectly OK to eat it, but
others say "Caution!" I would like a vote of confidence from anyone
knowledgeable.

It's about 500g, ready cooked, how long should I bung it in the micro?


Jp

dave fawthrop

| Delurking with a problem,
|
| Subject is a 2002 Vintage Christmas pud that has been in my fridge for
| 12 full months and looks set to stay for another year if we don't eat it
| soon. It has been under refridgeration and it smells perfectly delicious
| and there is no mould or green bits.
|
| My friend who made it says it will be perfectly OK to eat it, but
| others say "Caution!" I would like a vote of confidence from anyone
| knowledgeable.
|
| It's about 500g, ready cooked, how long should I bung it in the micro?

It should be fine.
We always used to keep Christmas pud for 6 months to improve.

Get the centre to 75 deg C just to be safe.

Dave F

malcolm loades

In message <btjlrk$7i3s4$1@ID-195926.news.uni-berlin.de>, Jpinny
<jpinny@hotmail.com> writes

I would have little hesitation in eating it and I'd steam it for 90
minutes or so - not sure what that equals in microwave time ;-)

Frying slices of leftover pudding in a little butter, and then
sprinkling with sugar has been mentioned here before. I would add that
I also make Christmas pud ice-cream with leftovers. It's a basic
vanilla ice-cream with small cubes of Christmas pud stirred in before
it's left for the final freeze. Delicious!
--
Malcolm

oxymel of squill

didn't have sell by dates when I were a nipper, I think it's a lot of
hysterical nonsense. The big tub of mincemeat and other sundries in my
dad's cupboard when he died last year, (with sell by dates averaging 1996
but stretching back to the late 80s) were delicious
:-)
Jon

dave fawthrop

| didn't have sell by dates when I were a nipper, I think it's a lot of
| hysterical nonsense. The big tub of mincemeat and other sundries in my
| dad's cupboard when he died last year, (with sell by dates averaging 1996
| but stretching back to the late 80s) were delicious

June makes our mincemeat for christmas in the middle of summer.
The sugars, with the help of natural yeasts turns to alcohol.
Purely as a preservative ;-)

Dave F

june hughes

In message <btjlrk$7i3s4$1@ID-195926.news.uni-berlin.de>, Jpinny
<jpinny@hotmail.com> writes


Way-hey. Hi Jane. How lovely to read your post. I didn't know you
lurked here! This is Jane, folks.

If your pudding smells OK, I am sure it will taste great although you
may be a little bored with Christmas pudding at this time of year. Why
not try Christmas Pudding Ice-Cream? It is yummy! I have a recipe
somewhere although I know other posters here have them too. Anyway, I
shall look mine out and post it. (Keep on posting.)
--
June Hughes

jpinny

Hi, June

It's taken me a while to find my newsserver password! But here I am at last!

Mr Pinny and I had a tiny, (one measly portion) but hideously expensive
Christmas Pud, acquired retail in Manhattan for a princely sum of almost
six dollars (around the four quid mark), despite the fact that I had
this homemade by a fellow expat Brit lurking in my fridge. So we're
actually still in the mood.

Actually, I might just contact my supplier about this ng!

Jp inNY

duncan booth

I made some mincemeat just before christmas 2002 and used some of it then
and kept some for this christmas. It was an HFW recipe, so naturally it
contains real mince, but there's also brandy added as a preservative.

--
Duncan Booth duncan.booth at suttoncourtenay.org.uk
int month(char *p){return(124864/((p[0]+p[1]-p[2]&0x1f)+1)%12)["\5\x8\3"
"\6\7\xb\1\x9\xa\2\0\4"];} // Who said my code was obscure?

june hughes

In message <0s2rvvc0oonqjl5m2b8uaag98rsk9dbt38@4ax.com>, Dave Fawthrop
<hyphen@hyphenologist.co.uk> writes


I thought you said you never touched the stuff, Dave? A closet drinker,
eh? Or should I say 'jam-jar drinker'?

Sorry. Couldn't resist.
--
June Hughes

dave fawthrop

| In message <0s2rvvc0oonqjl5m2b8uaag98rsk9dbt38@4ax.com>, Dave Fawthrop
| <hyphen@hyphenologist.co.uk> writes
| >On Thu, 8 Jan 2004 16:43:01 -0000, "Oxymel of Squill"
| ><quisquis@ntlworld.com> wrote:
| >
| >| didn't have sell by dates when I were a nipper, I think it's a lot of
| >| hysterical nonsense. The big tub of mincemeat and other sundries in my
| >| dad's cupboard when he died last year, (with sell by dates averaging 1996
| >| but stretching back to the late 80s) were delicious
| >
| >June makes our mincemeat for christmas in the middle of summer.
| >The sugars, with the help of natural yeasts turns to alcohol.
| >Purely as a preservative ;-)
| >
| I thought you said you never touched the stuff, Dave? A closet drinker,
| eh? Or should I say 'jam-jar drinker'?
|
| Sorry. Couldn't resist.
| >Purely as a preservative ;-)

The alcohol evaporates in cooking

Dave F