Before the New Year, I like to make one more for the house, and another for my son, daughter-in-law and granddaughters to tuck into on New Year’s Eve. I’ve had a really enjoyable morning mixing these up while listening to Cerys Matthew’s brilliant Sunday morning programme on BBC Radio 6 Music. I love this Twixmas time, when, for those of us who are lucky enough not to be working right through, there’s time for reflection, rest, and respite from the onslaught of life’s busy busy business.
Many of us don’t these days say a religious Grace before eating, but here’s a nice family one from Festivals, Family and Food by Diana Carey and Judy Large:
Earth who gives to us our food
Sun who makes it ripe and good
Dearest Earth and Dearest Sun
Joy and love for all you have done.
If I remember before I leap into eating, I also like to silently thank all those people who have worked hard to grow my food. In this case I’d like to thank those brothers and sisters around the world who produced these ingredients which went into the puddings today:
- raisins from Uzbekistan
- currants from Greece
- sultanas and apricots from Turkey
- prunes and almonds from the USA
- orange and lemon peel from Italy
- pears from Kent
- ginger, cinnamon and mace from the spice-growing nations
- eggs from Britain
- apple and pear juice from the Netherlands
- gluten-free flour from Doves Farm, Berkshire
Lastly, thanks to son Tom, who bakes beautiful loaves of bread, and gives them to us wrapped in greaseproof paper and string. I’ve recycled these to wrap the puddings for five hours’ boiling.
Here’s a link to another Johnson Twixmas offering - it took a lot longer to produce, but equally tasty for bookworms who love a good creepy tale!