À forche dé crier Noué i' veint (shout Christmas long enough and it'll arrive) and les boutiques (the shops) and les supèrmarchièrs (the supermarkets) have been shouting Noué for longtemps (a long time). Des podîns d'Noué (Christmas puddings) have been sus l's ais (on the shelves) seemingly d'pis des mais (for months), but those puddings are all according to l'èrchette Angliaîche (the English recipe) which arrived in Jersey au dgiêx-neuvième siècl'ye (in the nineteenth century).
The traditional Jersey podîn d'Noué is a podîn d'flieu (a flour pudding). It's pus ligi (lighter) and can be made à la dreine minnute (at the last minute). Né v'chîn l'èrchette (here's the recipe):
L's îngrédgiens (the ingredients) are deux tâssées d'flieu (two cups of flour), eune tâssée d'mies d'pain (a cup of breadcrumbs), eune démié-livre d'beurre Jèrriais (half a pound of Jersey butter), eune démié-livre d'jaune chucre (half a pound of yellow, i.e. brown, sugar), quat' oeufs (four eggs), du raisîn et d'la corînthe (raisins and currants) and d'la muscade (nutmeg).
Dêmêlez (mix) all the îngrédgiens in the order given in eune bolle (a bowl). Some people also ajouôtent (add) un lèrmîn dg'ieau d'vie d'cidre (a drop of Calvados) or of couongnac (brandy).
Transfer chu mêlange (this mixture) into eune podinniéthe (a pudding basin), cover and tchuithez à l'ieau (steam) for deux heuthes (two hours). Eat straight away - la preuve du podîn ch'est dé l'gouôter (the proof of the pudding is in the eating). Bouan appétit et Bouan Noué (happy eating and happy Christmas)!
Viyiz étout: