Friday, March 10, 2006

Pudding Perspective

Mr. Pudding provides his own perspective regarding his guest spot on Cooking With Bradley. I wish I could have gotten pictures of the event, but my Landlord had lent it to some friends to photograph the traveling Doorknobs and Paperclips exhibit. What a pity.

Other than a brief incident in which live eels, overripe bananas and rude words were thrown, Mr Pudding and I got along swimmingly. Mrs Pudding had sent along a plum pudding for the House of Glee (out of season, but who cares!) and we all ate it with relish. Just kidding. We doused it with Bird's Custard and pronounced it delicious.



10 comments:

Nonny said...

Looks devine Brad. Maybe you should have Mrs. Pudding guest host with you next time.

Fridaysweb said...

Yay! You made it to the ship. Please bring us some pudding.

Yorkshire Pudding said...

As I recall Mr Gorilla, it wasn't pickle relish at all but Henderson's Relish - a unique relish that is made exclusively in Sheffield UK. If you want me to send you a bottle, I only charge $127 + postage and packing... Seek it out on the web and educate yourself.

Brad the Gorilla said...

Ho ho, Mr Pudding, Educate yourself!:) I was making a joke: "with relish" is an idiom for "with gusto." I have to laugh when people say they're eating something with relish, because often as not, there's no pickle involved. Thank you for the offer to send me some Henderson's Relish-- for a price. Alack, all of my funds are tied up in the helicopter fund.

Thwup, Thwup.

Lady K said...

that plumb pudding looks scrumptious, although I'm not a big fan of plumbs. Is powdered custard any good? Do you just sprinkle it on the plumb pudding? I'm confused. Or is it like Jell-o pudding where you have to make it? ;-)

Brad the Gorilla said...

Lady K, if you ever want to make a trifle (and believe me, you do), Bird's Custard is a good way to go about getting the required custard sauce. You cook it akin to Jell-o pudding. Be sure to mix it firsts when the milk is cold, or you will get lumps when you cook it. Lumpy mashed-potatoes are good. Lumpy custard is not so good. Mr Pudding may be glad to know that I use Sheffield cream sherry for my trifle.

HitManJ said...

What's the difference between trifle and truffle?

I need cooking 101 here Brad!

Fridaysweb said...

Oh, dear...trifle! I haven't had a good trifle since my grandmother was still in good health, about 8-10 years ago. She made the BEST. In fact, on of hers was SO good, she accidentally burst her trifle bowl (too much alcohol). I may just have to find a good recipe. I so wish my grandmother had actually written down some of her recipes and left them for me and my my kids (my mom doesn't cook much or well, unfortunately). Could my favorite chef and my favourite chef work together, just once more, and share a recipe for a good trifle?

(J, if you are really serious, trifle is a lovely layered dessert of cake, some sort of jello, more cake [sometimes lady fingers are substituted], custard or pudding, more cake, more jello, usually sherry or a good brandy and topped with whipped cream...at least, that's what I've always had)

Brad the Gorilla said...

Friday, I have a embarrassing confession to make: It is my Landlady who truly makes the best trifle around here. Instead of flavored gelatin, she uses a combination of fresh fruit, frozen fruit and jam. There's also sherry, cake (ladyfingers are traditional, but she uses cake), and custard. At my request, she stopped topping the trifle with whipped cream. The rest of the trifle was so delicious that the whipped-cream only served as a fluffy distraction from the sweet, sour, and alcohol-y flavors. Maybe I'll ask my Landlady to be a guest-chef on COOKING WITH BRADLEY. Mr Pudding may join us as long as he leaves the eels at home this time.

Brad the Gorilla said...

P.S. That's "AN embarrassing comfession." Confound this sticky keyboard! I need to mop the jam off of the third row of letters.