The pudding has been cooked in a bowl and turned out to form that classic plum-pudding shape. Upon it was a sweet plum sauce and around it was a chorus of red berries.
The pudding was packed with spirit-soaked fruit, so divine in that alcohol infused bouquet of flavours.
The pudding was a rich-chocolate one person treat cooked up in white ceramic and dusted with icing sugar. So sweet.
The loveliness of pudding is in how rich and decadent it is, yet to have that joy last it has to be occasional, part of a looked forward to feast shared with others. Otherwise it becomes guilt, shame or a negative habit. The trick to puddings is to get the portion size and frequency right as much as the recipe. The balance of flavours matters, yet the balance of when and how much you have them matters too. It's all recipes of different kinds I guess.
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