You know the Christmas crunch has arrived when the Christmas shelves are empty and your stove and ovens are running full tilt. Savannah must be one of the most decorated cities in the universe at Christmas! Do the shelves in your local hobby shop empty out like this two weeks before Christmas?
You might have to quit decorating and start the holiday baking. Each year, I start the hunt for the beef suet that is a necessity to the making of my Grandmother’s Plum Pudding. The local Kroger butcher tried to sell me fatback. Oh heavens! Does no one else in all of Savannah know how to make a proper Christmas pudding? The only place in Savannah selling it this year was the Ogeechee Meat Market. So, for my Grandma, descended from the Bell family of Scottish origin, this steamed pudding was a staple in the Christmas repertoire. My Mother kept her Mother-in-law’s recipe safely guarded, and I feel I must safe guard it too. Not sure if my daughter will ever feel the need to make it. Thus far she has not explored her culinary side. But mixing up the bread crumbs, suet fat, dried fruits and jelly is a tradition I enjoy.
Turning the pudding out on a plate, wrapped in muslin, after 4 hours of steaming is so satisfying!
Bake on and Merry merry Christmas!