It's a typical, traditional heavy(ish) steam cooked pud. Lots of dried fruit, nuts, beer, spices, suet and a number of other ingredients, served after the main course on christmas day, traditionally (served with either double/heavy cream, or custard a.k.a. "creme Anglaise" and possibly "brandy butter" or "whisky butter" or in my case both the double cream and brandy butter).
Anyway, the nature of a flour, fruit, etc based pud does make for a rather strange ingredient in a mead.
Actually, I'm taking no credit for this recipe at all, because over at winesathome, it's the fourth recipe in the new wine makers section, which I believe Bob, who runs winesathome put together, though it does seem that Karl was the person who prepped the info on the website, the recipe and method for the wine are here.
All I'm doing, is to "meadify" the recipe and where it says about adding sugar, I'm using honey instead.
So how far have I got ?
So as you can see, with all the ingredients in the bucket, it now looks less like a bucket of diahorrea and more like a bucket of puke after a good meal and piss up.
Of course, some would worry about the pieces of congealed fat from the crimbo puds floating on the top, but I'm presuming that as it seems to be quite a quick fermenter (anecdotally of course - I'll have to wait and see), all the "gunk" will be strained away when I move it all to secondary, which at the moment is likely to be next weekend, but I'll have to wait and see won't I.
I'm pleased to have finally got my finger out my arse and got this mixed up. I've had the crimbo puds for 2 years waiting to be made into this.
I'll post a bit more tomorrow, once I've added the rest of the honey (as per the recipe linked above).....