tag:blogger.com,1999:blog-19302816.post114586587580757031..comments2023-09-18T09:25:17.728+01:00Comments on The Golden Shrimp: What’s For Pud?...Summer!!Evahttp://www.blogger.com/profile/01202559763883473117noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-19302816.post-1146659971738185212006-05-03T13:39:00.000+01:002006-05-03T13:39:00.000+01:00Hi Anna,I also failed in that respect, but the rec...Hi Anna,<BR/>I also failed in that respect, but the recipe I used said to keep some juices behind and as I followed their instructions, I could then "paint-in" the missing patches. Then it sat around in the left over juices for a while as well so that the bottom (which had the unsoaked patches) soaked even more....I think making this way in advance is the key. Hope this helps making him eat humble pudding, or to cook you one :-)Evahttps://www.blogger.com/profile/01202559763883473117noreply@blogger.comtag:blogger.com,1999:blog-19302816.post-1146572814332327972006-05-02T13:26:00.000+01:002006-05-02T13:26:00.000+01:00Hi Eva,This is my husband's all time favourite pud...Hi Eva,<BR/><BR/>This is my husband's all time favourite pudding. We were discussing it over the weekend, as apparently last time I made him one I made it all wrong. Obviously the only response to such a comment is, "make it yourself next time"; or alternatively I could make such a superb example of a summer pudding that he has to eat humble pie (as well as the pudding. Yours looks good. The key is to get the juice of the fruit to soak the bread fully (something I failed to achieve).AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.com