Still, luckily for me I genuinely love Christmas pudding (and sprouts, and parsnips, and roast turkey - which makes Christmas a very good time for me all round, really). I'll admit that it sometimes seems a bit daunting after what's already been a huge Christmas meal - but that's kind of the point at Christmas, isn't it? I probably wouldn't want to eat it more than a few times a year, either. But those few times I do genuinely look forward to.
My perfect Christmas pudding is moist, rich, aromatic, fruity, and smothered in brandy butter, thick brandy cream and hot brandy sauce. If I can only have one of those, it's the brandy cream which is most important, as it is light and cool and helps to counteract the stodgy rich hot pudding.
I actually made a Christmas pudding three years ago, which I'm happy to report came out very well - genuinely one of the nicest I have ever eaten, in fact. I enjoyed doing it, and I'd love to live the kind of lifestyle where I had the time to do that every year. But it does take a lot of time and effort, and realistically a good-quality pudding from the supermarket is much better value for time, and cheaper to boot.
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