Why do they always pick on the chubby one for puddings? I mean, if I don’t already have enough to contend with; what with the weather and various “other things”. Anyway, we all have our cross to bear and mine is clearly a little wobbly around the edges. Onwards, dear reader, for today we shall remember christmas. A Danish one to be precise. The Danes celebrate christmas on the 24th December and call it Jul (Yule) which I believe translates as “wheel”, which is rather apt. They also all eat the same thing. None of the ambiguities of the english version. There will be a Roast duck, Flaeske steg (roast pork), red cabbage and caramelised potatoes. After that, they have Ris Alamande and before, during and after there will be much drinking and merriment.
For some extra girth, you will need
- 85g pudding rice
- 150ml (1/4 pint) water
- 500ml (1 pint) milk
- 1 teasponn of vanilla essence
- 2 to 3 punches of sugar
- 50g almonds (whole and blanched)
- 300ml (just over 1/2 a pint) whipping cream
You need to be quite precise with these measurements. So investing in scales and a measuring jug would be a good thing. Alternatively, you may know of a “girl” that has “domestic equipment”. Be not afraid of them, they will help you. What’s more, 85g of pudding rice really doesn’t look like much but do not be fooled into adding more. This rice will soon absorb all the liquid.So, to get going, in a pan large enough to hold the ingredients, add the rice, water, milk and sugar and bring to the boil. When bubblation is reached, turn down the heat for some simmeration.
2/. Just simmer it for about 40 minutes or until the rice has absorbed the liquid. Not sloppy either mind, or you will end up with some kind of pudding / soup hybrid. Either way, the pudding needs to be cold for the next bit. With method 1 you will have a cold pudd but with method 2 you must wait.
Do not worry if it looks a bit stodgy, Stodgy at this stage is good, when we add the whipped cream, it will loosen up. Whip the cream in a manly fashion with a whisk, or use an electric version. Get the cream nice and stiff but don’t go to far or you will end up with butter. Next you must gently fold the whipped cream into the rice. Fold?, I hear you ask. The idea is not to mix it to hard. This will just get rid of the air you just beat into it. You just want to combine the rice and cream.
Finally, crush up the almonds keeping one whole one to the side. Best way is to put them in a clear plastic bag and beat them with a rolling pin, or a wooden spoon. You will end up with crushed nuts. Take a while to get your breath back then carry on. Fold your nuts into the pudding gently, including the whole one. Whoever gets the whole almond, wins a prize, usually a car, or a smallish country.
This pudding is traditionally served with a cherry sauce and, there is fierce debate in Denmark as to whether it should be a hot or a cold sauce. How the long winter evenings must fly by. Don’t get involved – use your favourite jam. Cherry, blackberry, raspberry…. whichever you fancy. You can even heat some up and join the debate. Careful you don’t burn your tongue though.
Incidentally, this pudding goes rather well with the following choons: B52’s – “6060-842”, The Clash – “White Man in Hammersmith Palais” and Ian Dury and The Blockheads – “Sweet Gene Vincent”