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When I was growing up on Stoney Brook Hill (Summer St) my family observed an annual Christmas tradition of visiting each other’s homes on Christmas morning. We feasted on homemade holiday baked goods and puddings. Aunts and uncles lived close by and we walked to each other’s homes.

All my aunts were either Italian or German and excellent cooks. Each had their own special holiday treat they would bake from scratch. Each was eagerly consumed by all. My mother’s contribution was ‘Boding’ or Italian Flan Pudding.

She would begin making it the day before Christmas, being sure that it was prepared just right and ready for the family on Christmas morning. It was made only once a year, one batch only; and only for Christmas.

My mother passed on the recipe to my wife Ruth, my sister in law and to our children. While the Christmas morning walks are no longer possible, the recipe and tradition remain preserved.

‘BODING’
(Italian Flan Pudding)

Scald one quart of milk

Add 1/3 cup farina and a piece of lemon rind. Cook until thick like cream. Allow it to cool and remove the lemon rind.

Beat 5 eggs, add one cup sugar, one teaspoon vanilla and one tablespoon of whiskey.

Combine the cream mix to the egg mixture. Beat well. Caramelize one cup sugar in a tube pan (9' diameter , 1/2 " high). Spread melted sugar all over the sides of pan being carefull it doesn’t burn. Pour mixture into pan. Set this pan into another pan containing water.

Bake 2 hours in a moderate oven. Let cool and pour one tablespoon of whiskey over the top.

Loosen the sides & center. Remove from pan by placing upside down on a platter. There will be a syrupy sauce over it.