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gee4
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« on: November 23, 2006, 11:37:39 am » |
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Need a few online sites where we can purchase a luxury hamper to raffle. M&S online now all sold out!
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gee4
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« Reply #1 on: November 23, 2006, 12:15:19 pm » |
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S'ok we found a few. Can you believe M&S is already sold out....online!!
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raindance
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« Reply #2 on: November 23, 2006, 01:01:51 pm » |
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Try Fortnum and Mason; Harrods; Waitrose; Selfridges.
Best wishes,
Raindance
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gee4
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« Reply #3 on: November 23, 2006, 01:17:44 pm » |
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Thanks Rain - we just picked a random after doing a search. They can deliver Mon/Tue of next week. Was all a bit last minute - the other company PA is leaving at end of Dec and to be honest she has had a lot of other things on her mind. Personally I'd have had this diarised and ordered when booking the Christmas party!
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susans
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« Reply #4 on: November 23, 2006, 07:06:44 pm » |
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What is a hamper? To me it is something I through my laundry into before I do my wash. It is amazing we all speak english but it is still so different at times.
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gee4
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« Reply #5 on: November 24, 2006, 09:42:27 am » |
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Large wicker basket filled with goodies that you can get for Christmas or other occasions. The Christmas ones are normally filled with Christmas pudding, cheeses, wine, chocs, biscuits or cookies, pate, etc etc.
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raindance
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« Reply #6 on: November 24, 2006, 10:36:40 am » |
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Exactly so. Sometimes they are packed in boxes instead of baskets (depends on the price) but all are great to receive and unpack. Check out hampers on this website:www.harrods.com
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susans
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« Reply #7 on: November 24, 2006, 07:59:36 pm » |
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Ahh gift baskets! Gift baskets are one of my favorite presents to send.
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Judy Loux
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« Reply #8 on: November 28, 2006, 11:22:27 am » |
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This must be a weird question but what is Christmas pudding.
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gee4
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« Reply #9 on: November 28, 2006, 11:40:51 am » |
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It's a bit like a fruit/wedding cake that is eaten hot, might have brandy or whiskey in it and is accompanied with either custard or brandy sauce and is traditionally eaten in the UK after Christmas dinner.
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raindance
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« Reply #10 on: November 28, 2006, 05:09:22 pm » |
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Christmas pudding is YUMMIE. It is usually eaten hot at Christmas lunch, but may be eaten cold later, or sliced up and reheated in a little butter. There are lots and lots of recipes, including vegetarian and vegan (using vegetarian suet or vegetable oil respectively) and many people keep their recipe a closely-guarded secret.
There are many traditions about Christmas puddings. When I was little girl, the Sunday before Advent was known as "Stir up Sunday" when the puddings were prepared and everyone in the house took a turn to stir and make a wish - still happens in my house. The term comes from the opening words of the Collect for the day in the Book of Common Prayer: "Stir-up, we beseech thee, O Lord, the wills of thy faithful people ... " or, as we children used to say, "Stir up, we beseech thee, the pudding in the pot; And when we get home we'll eat the lot".
A coin was traditionally added to the ingredients and cooked in the pudding. Other items were added, too, such as a ring, to foretell a marriage, and a thimble for a lucky life.
Here is a good recipe (for fluid measures - British measures are 20 fluid ounces to the pint):
Makes 2 x 2 pint basins or 4 x 1pint basin.
450g (1 lb) Soft Brown Sugar
450g (1 lb) Currants
225g (8oz) Shredded Suet
225g (8oz) Breadcrumbs
225g (8oz) Sultanas
225g (8oz) Raisins
285ml (10 fl oz) Stout
110g (4oz) Self Raising Flour
110g (4oz)Glace Cherries
55g (2oz) Candied Peel
55g (2oz) almonds, chopped
4 Eggs medium size
1 Apple
1 Lemon (grated rind)
1 Orange (grated rind)
4 tbsp Rum or Brandy
1 tsp Mixed Spice
½ tsp Nutmeg
¼ tsp Cinnamon
Place the suet, flour, breadcrumbs, spices and sugar in bowl and mix thoroughly.
Add the dried fruit, peel and almonds and mix thoroughly.
Mix in the peeled, cored and chopped apple and grated orange and lemon rinds.
In a separate bowl, beat eggs, mix in rum and stout.
Add this mixture to the dry ingredients - stir, very thoroughly
Pudding should have a "dropping" consistency (if not add a little more stout if needed).
Leave overnight to allow the dried fruit to plump.
The following day grease the basins and tightly pack the mixture in them filling to the top.
Cover each basin with a square of greaseproof paper and a square of cloth or muslin.
Tie with string then tie the corners of the cloth together on top.
Steam puddings for 8 hours, ensuring that the water does not evaporate, topping up with boiling water as needed.
When cooked, allow to cool, remove paper and cloths and replace with a fresh.
Store in a cool, dry place until required.
Steam for 2 hours and serve with warmed flaming brandy or rum poured over.
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