November 28, 2017
If you’ve got Charles Dickens visions, you can’t do better than Talbott and Arding’s traditional Christmas Pudding. A family recipe, it’s made with three kinds of raisins, candied orange peel, organic eggs and suet from grass-fed local cows. Lots of spices and brandy too. It’s hard to think of a better finale to a festive holiday feast.
An extra bonus: the crock it comes in is a perfect little bowl; I’ve reached for mine a million times this year, and each time I remember how much I loved eating the robust cake (it really is more cake than pudding), it originally held.
And while you’re at it, you might want to think about the shop’s astonishingly delicious fruit and nut loaf. I’ve never had anything quite like it. Gluten-free, it’s a whole world of fruits and nuts that seems to be held together with nothing more than a wish.
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