Observations, Short Cuts & Hints:
Caribbean cooks store equal amounts of pitted prunes, raisins, and citron (and cherries?)
to fill a gallon container about 3/4 full, with enough liquid to cover it completely.
The gallon container is kept all year round in the refrigerator, topped up again
each year with fruit and liquid after the puddings or cakes are made.
recipes calls for rum, brandy or cognac to cover the steeping fruit - some prefer to use a
good sweet vermouth instead. Whatever liquor is used, fruit soaking for the genuine
article usually goes on for at least 3 months!
some places there are special containers available with tightly secured lids for steaming
puddings. Apparently an electric rice steamer works just as well.
is achieved by pouring brandy on top of the pudding, and then lighting with a match.
the brandy bottle before striking the match, and have someone turn most of the lights off
just before lighting for maximum effect!! The brandy burns off in about five seconds...
just wait for it - I have actually seen the pudding cut and served with a few flickers
still going on the portions!