Bartimaeus

When shopping the couple of days before Christmas, we had to keep remembering we didn't have a working oven. The ready-made dough that can be rolled and made into croissants and pains au chocolat were not going to be our Christmas breakfast, as often before. We had plenty of the usual breakfast items in though. Once everyone was up, dressed and breakfasted on Christmas day, we started on the main meal. 

I checked over the turkey and got the pot ready, while Nye prepared a garlic butter to go under the skin, a slippery task he was prepared to do. Bryn was preparing vegetables as Nye and I started the browning of the turkey. Choosing the strongest and stiffest utensils and having a second person to steady the pot made it easier. We had tested it fitted in advance. It seemed tight but that was more because of the metal clip on the bag. It was less of a jam pan jam once cut loose. 

Once it was browned all over we popped carrots, onions, parsnips and potatoes in the bottom and added bacon to the top of the breast. Bryn poured in boiling water and together we covered it over with foil and left it all to stew and steam under foil. I had forgotten herbs but when we were checking it all out a bit later we threw them in. It was steaming nicely and we realised the turkey was actually going to be ready in plenty time as it was already a good core temperature so we should crack on with cooking everything else.

We soon had potatoes, red cabbage and "stuffing" (not inside the bird but my dad's recipe) boiling and steaming away, surrounding the central pot. It honestly seemed easier than using the ovens when my glasses steam up and I have to be bent over to take things out. Some things readily burn and frequent opening drops the temperature, making timing hard. 

Nye grilled his pigs in blankets in our microwave and Shane had the small space in the wood burning stove available for stuffing balls that Nye had bought. They would probably have fitted in with the sausages but they were more spaced out in their own tray. Bryn and I got the table ready. 

Shane warmed through the bread sauce, while I prepared gravy. This was lots easier than trying to do it with the roast juices and serving it all together was quicker and easier, it seemed. True, we had no roast potatoes or roast veg, but we had more than enough of everything, some very tasty stewed vegetables and a sense of achievement! We all enjoyed our meal and I felt like an overstuffed turkey at the end.

Nye had ventured into making a steamed pudding and mixed it up while the table was being set. It cooked away while we ate dinner, opened presents (I had a very good haul of a bit of everything I like) and Bryn, Shane and I had a post prandial walk to the Astley Ainslie. Nye stayed in to keep an eye on the puddings.

The recipe was from a book I had given him and was called Brown George Pudding, with syrup and treacle. As we only had smaller pudding bowls than the recipe called for, he made two, which cooked more quickly and gave him options. He added raisins to one and not the other so a fruity or not fruity pudding were both available. 

Both bowls fitted together in one pot. I think it's the first time we have all shared the same pudding together. Both were delicious. He had whipped up cream to have with them. The Christmas pudding I had bought will keep for another day.