2006-12-24 00:35:41 · 11 answers · asked by JOHN B 2 in Food & Drink ➔ Entertaining
It is traditionally served flambe (sorry, can never remember how to do the little accent over the e) as a symbol of warmth during the holiday season in the cold winter.
Flambe presentations are usually based off a small skim of alchol that is lit, since alcohol burns at such a low temperature and as it burns it carmelizes whatever sugars are present in it, such as those in brandy, which adds a little different flavor to the dish as well. My favorite: Baked Alaska!
2006-12-24 00:40:17 · answer #1 · answered by But why is the rum always gone? 6 · 2⤊ 0⤋
I am not overly fond of shop bought Christmas pudding but my old mom used to make true pudding, using suet and all the mixed dried fruit. It was marvelous - especially the next day after it was cold. Sliced and fried (yes fried) in butter. Absolutely beautiful. We never set it alight but for those who like to see the spectacle, the tip is - don't use Brandy, use Vodka for a beautiful long burning flame............ Happy Christmas everyone and a peaceful new year to you all..............
2006-12-24 00:44:34 · answer #2 · answered by thomasrobinsonantonio 7 · 0⤊ 1⤋
My belief ont his matter is that it burns the alcohol in the brandy off to leave the flavour of the brandy. And as the alcohol in brandy is sugar (molasses) based, it does form a caramelly type coating dependant on the quality of the brandy used
2006-12-24 00:49:22 · answer #3 · answered by pookey_2000uk 2 · 0⤊ 0⤋
It takes temperatures in excess of 300 degrees to achieve the browning reactions that cause caramelization, which intensifies flavor.
That's why we falmbe alcohol in a skillet because merely cooking it with liquid would only allow it to reach 212, the boiling poitn of water.
It's not just for show, it's about flavor.
Chef Mark
2006-12-24 00:49:19 · answer #4 · answered by Chef Mark 5 · 0⤊ 0⤋
We set light to christmas puddings to make the kids happy at christmas.......short of this they would be going around town in their hoods setting light to waste paper bins attached to lamp-posts and bus-stops.
2006-12-26 05:30:29 · answer #5 · answered by veg_rose 6 · 0⤊ 0⤋
I think it is to make the sugar caramelise over the pudding to enhance the flavour and also tradition.
2006-12-24 00:43:21 · answer #6 · answered by frankmilano610 6 · 0⤊ 0⤋
to set light to the pud is to free the ghost of crimbo
2006-12-24 10:08:11 · answer #7 · answered by deep in thought 4 · 0⤊ 0⤋
So the kids don't get pissed. The flavour remains but the alcohol is burned off.
2006-12-24 01:09:13 · answer #8 · answered by cymry3jones 7 · 0⤊ 0⤋
It dates back to the early egyptians who set all their food on fire before eating it to kill weevils and other pests.
2006-12-24 00:46:29 · answer #9 · answered by Anonymous · 0⤊ 0⤋
cos pudding is 'orriable and we all hope the pudding will burn away to nothing and we get trifle instead
2006-12-24 00:38:23 · answer #10 · answered by leerobo 2 · 0⤊ 1⤋