I think this is another example. It takes a lot of effort, if not impossible, to speak the same language but understand each other differently. It feels like any progress is uphill, no matter where you start. First of all, "pudding" is the abbreviation of "pie" in English, which is similar to the usage of "pie" in Americans-when they don't mean pizza, we usually call it pizza (although it was originally described as "Italian Rarebit").

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Secondly, in British English, words like "cake" include things that are fed to cows, as well as products of some industrial processes. This makes sense, because many cakes bought in shops are in this area and are not suitable for human consumption. Ideally, the cake should be moist, not runny nose or oozing, but fragile and light. Christmas pudding may be wet, but it can't be light, fragile, and most importantly, it can't be covered with icing. If it is, let's call it "Christmas cake". It's cold and doesn't give off steam. It's placed on a plate with tea beside it, and it doesn't deserve whipped or-oh, my God-ice cream. In addition, traditional desserts in Britain-just during the two world wars-also included salty snacks, such as angels on horseback (grilled oysters wrapped in bacon).

This sweet/salty feeling can be traced back to Tudor times, or even further. * At that time, "mincemeat" actually included minced-very thin slices-small but very fine meat (not minced, especially ground beef that is not suitable for Italian meatballs or hamburgers). At that time, the Christmas "meat pie" meant chopped fine meat, hand-peeled waist fat, horribly expensive imported oriental spices, and almost equally expensive imported dried fruits and preserves, including oranges, which were (still) not popular outdoors in the British climate.

For modern consumers, this is more like an Indian or Middle Eastern dish, but it is actually a pie baked in a container. The pie crust was replaced by a decorative cover, and the base of the pie crust soaked with oil was broken and given to the poor as a charitable donation. ) The part of the pudding is mainly steamed (if it is a cake, it should be baked), and it is recorded that the steamed plate oil pudding can also be steamed meat pudding, such as steak and kidney, or Christmas pudding, which contains a lot of fruits and nuts.

A very important quality Christmas pudding in modern England, however, it must be "fully loaded": dried fruits, preserved dates and/or figs, citrus peels, nuts, spiced, and also with some aromatic spirits such as brandy, flavoring or fortified wine like Port or Madeira, which will not cause alcohol-it will be boiled off, but create an unparalleled taste. As for the texture, when it is placed on a plate, it can neither fall apart when viewed sideways, nor be attacked by a knife, fork or spoon.

In short, in the traditional English Christmas table, the only thing like cream or yogurt in the dessert stage is seasoning, which can be cream, custard or other less important liquid ingredients ... Let's go back to the big language UK-Greenland-Iceland gap, and placing food orders in dangerous areas in the ocean is like playing Russian roulette ... If you assume that a pudding is cream and action, I assume that a pudding roll (when cooked, it can not only be used as a football, but if it is still there)

Traditional English Christmas pudding-the real thing, not a euphemism for "dessert" or a slight insult-is more used as an auxiliary main course, accompanied by liquid food in a jar, and the only "decoration" is holly branches with berries. Therefore, there was a nursery rhyme about twenty-four blackbirds, which mentioned that delicious dishes were suitable for the king.