Lyme Bay Christmas Pudding Wine 75cl

Product Information

For a change of meat, beef is brilliant with wines from the Gamay grape, such as Beaujolais (beef doesn't need a massive, beefy wine), as well as Malbec, Portuguese Touriga Nacional, southern Italian Primitivo or red Zinfandel. Panellists rated the taste, texture, aroma and appearance of each product, and told us what they liked and disliked about each one. The custom of eating Christmas pudding was carried to many parts of the world by British colonists. [ citation needed] It is a common dish in Australia, [15] New Zealand, [ citation needed] Canada, and South Africa. [ citation needed] Throughout the colonial period, the pudding was a symbol of unity throughout the British Empire. [ citation needed]

Better still but slightly pricier and harder-to-find would be a Passito di Pantelleria, a glorious marmaladey dessert wine from an island just off Sicily or a Hungarian Tokaji (the latter is also a particularly good match for Stilton and other blue cheeses). With roast turkey and all the trimmings, our top choice is the bold, assertive flavour of Australian Shiraz. It copes well with those trimmings (so long as you go easy on the cranberry sauce, which is a bit sweet and sharp). If you prefer white, Chablis makes a delicious pairing. Lepard, Dan (21 November 2011). "How to perfect your Christmas pudding". British Broadcasting Corporation . Retrieved 15 February 2016.

Most cooking instructions recommend leaving the pudding to stand for one or two minutes before serving, Waiting gives the dessert a chance to settle and keep its shape better.

The ladies’ favourite but the most difficult to match. Wines need to be ultra-sweet and full of flavour to match the chocolate. Aged Tawny Port is one of the best choices, but if you insist on white wine try a Muscat de Beaumes Venise instead If you can't resist the brandy butter try a 10 or 20 year old tawny port which is slightly less sweet than a ruby port like a Late Bottled Vintage and I think the nutty, treacley flavours work better than brambley ones. Serve it as they do in Portugal, lightly chilled.

Do make sure you keep a regular eye on the water underneath and top it up with boiling water straight from the kettle about halfway through the time. When the pudding is steamed, let it get quite cold, then remove the baking parchment and foil and replace them with some fresh ones, again making a string handle for easy manoeuvring. The high acidity from the apples and intense sweetness of the caramel are a perfect match to top quality Barsac or Sauternes. Simpler apple pies and tarts need a less sweet wine like other fruit-based desserts (see above) McIntyre, Julie. "How Christmas pudding evolved with Australia". The Conversation . Retrieved 25 December 2016. If your pudding comes in a plastic tub and shows no sign of shifting, use a corkscrew to make a hole in the base of the tub. This will allow some of the pressure to escape. They also gave their verdict on how well-balanced the alcohol flavour, spices and amount of fruit and nuts were.