"Andy Hall" wrote in message
news
On Sun, 15 Jan 2006 22:23:54 -0000, "Mary Fisher"
wrote:


"Andy Hall" wrote in message


How would you define stodgy?

Well, in this context, since you used the word, the onus is on you to
define
it but stodgy to me is dense and heavy. I've never had a steamed pudding
like that.

OK. I meant more in the context of carbohydrate-heavy, and any of
these tend to be of that genre even if they do have an apparently
light texture.

You mean like bread?

I suspect you mean the calorie content, which is more to do with the fat
element.

Mary



Apart from Christmas puddings I rarely mak eany other than suet pastry
ones
such as steak and kidney, oh they're glorious! The pastry is light and
flaky
... drool ...

We don't make those at all. This year, I did have a small piece of a
christmas pudding (about a tablespoonful), but that's about it.


The reason I don't make any sweet puddings is because as we've aged we
simply can't eat more than one course at dinner, as a rule. It's very sad
:-( I'll occasionally do it when we have guests as a special treat for
them.



--

.andy