Awash with dark rum
Wiki tells us that the plum pudding’s association with Christmas goes back to mediaeval England, with the church’s decree that the “pudding should be made on the twenty-fifth Sunday after Trinity, that it be prepared with thirteen ingredients to represent Christ and the twelve apostles, and that every family member stir it in turn from east to west to honour the Magi and their supposed journey in that direction.”
I’d intended to complete my Christmas lunch with traditional plum pudding, but the goose was so filling I had to leave it until later in the day. Then I had an easy time of it. Instead of making a pudding weeks in advance, wrapped in muslin, and steaming it for hours, I bought one in. If you buy the top of the range ones from the supermarkets, they are close to what suppliers like Fortnum and Mason offer. I’ve had F&M before, but this one was from M&S. Furthermore, I microwaved it, following instructions to give it a minute, rest it a minute, then give it a further 40 seconds. It was fine. My hand slipped slightly as I was pouring the dark rum over it, leaving it awash with rum. Even after I’d lit it and watched the blue flame dancing, there was still plenty of rum in it. I used a white sauce and a scoop of soy ice cream on it, and can report that it was completely delicious.