Nothing tastes more nostalgic than a proper Christmas pudding. All that dark boozy fruit and rich suet centre… They’re the pinnacle of the festive feast and one of the last of the old school recipes that still gets passed down through the generations.
My Nana’s sago plum pudding, served alight with brandy and gold coins buried at the bottom of the dish is a firm family staple. The only problem is that because she never wrote her recipes down, re-creating it without her has required a bit of imagination.
But that’s not always the case. Just yesterday a friend posted her grandmother’s 1966 Christmas pudding recipe on Facebook.
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Being particular about our food has become something of a first world obsession. Who knows exactly when it started, but from that point on, we haven’t stopped talking, writing and reading about what we eat, how and where it’s grown and the myriad of ways we cook it.
Recently the discussion has become even more sophisticated, with an increasing number of food enthusiasts and producers ensuring the food they create is preserved in authenticity by law.
Yep, it’s possible to legally preserve the regional integrity of food and recipes. At least in Europe, where a scheme established by the European Union in 1993 meant countries could apply to have “protected food names” assigned to some of their most specialist foods.
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