There’s a limit to how much stodge I can eat at Christmas
time though, to be fair, I could manage quite a bit more at this standpoint.
This is so much more refreshing than brandy butter or cream
and really complements a rich Christmas pudding without being
low-fat-skinny virtuous (which nobody wants at this time of year).
200g Greek Yoghurt
5tbs Skimmed Milk
Juice of ½ a lemon
Pinch Cinnamon
2tbs Honey
Mix together. That’s it.
Hot Christmas pudding that is far
too hot to eat. Cold sauce. Heaven. The
first Christmas I made this I was with a Canadian boy called Owen. We had
decided to rent a house on the Suffolk coast for the holiday. It was literally
across the road from the beach. Owen thought a skinny dip on New Year’s Eve would
bring good luck. I loved him and was stupid. We undressed in the house and ran
across the road screaming with exhilaration. Then we hit the water and it was
like being lacerated with glass. I will never forget the pain of entering water
that had been chilled for months by Arctic winds. Our willies shrunk to Lilliputian
proportions and we limped back across the road to the house. Never again. It
took literally hours to stop hurting.
Just to get the image of the shrunken willies out of your
mind (I certainly want it out of mine) – another Christmas combination to
distract you: If you don’t like Christmas cake (the proper stuff with marzipan
and icing), have it with a decent sized piece of Wensleydale cheese. The chalkiness chimes against the richness. You’ll find
yourself looking forward to it by early November.
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