Christmas in spring time?

A little while ago I mentioned that we are going to cook a Christmas meal for our friends from other countries (Italy, Spain, Hungary, Greece) who were home with their families at the actual time of Christmas, and so missed out on a typical and traditional British lunch!

I also mentioned that one very traditional thing missing off my family’s menu is bread sauce; as children we had all the usual things, but never, ever bread sauce, so I have no family recipe for it… I posted a recipe, but here is another one:

  • 1 teacup breadcrumbs
  • ½ pint milk
  • ½ oz butter
  • 1 small peeled onion
  • 2 cloves if liked
  • seasoning
  1. put all the ingredients in a saucepan to infuse in a warm place for about ½ hour
  2. heat gently until thick
  3. remove cloves an onion and beat until smooth
  4. serve with roast bird

One thing which was always on our Christmas table, but served with pudding and mincepies was rum butter… I don’t remember having fresh cream as a child, so maybe this was served instead, or maybe we just all liked it because of the rum!

  • 4 oz butter
  • 6 oz demerara sugar
  • squeeze of lemon juice or grated nutmeg (I guess you could have both!)
  • 1 -2 wine glasses of rum
  1. cream the butter and sugar until soft and fluffy
  2. gradually (very gradually) beat in the lemon juice if used and the rum – if it begins to split add a little icing sugar

We preferred it kept out of the fridge so although it was stiff it was not hard – there is a recipe for a similar thing called hard sauce, using icing sugar and brandy as opposed to demerara and rum and it is supposed to be put in the fridge so it does go hard.

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