Christmas Pudding – The History and Traditional Recipe
Christmas pudding has long been a tradition to finish off the Christmas dinner, especially in the U. K. Images of the flaming pudding being carried to the table go hand in hand with a Christmas meal. Most Christmas cards and even decorations have a picture of the Christmas pudding. However, few know the history, the origins and superstitions of the Christmas pudding.
Todays Christmas pudding is very different from it was at first. Originally Christmas pudding was referred to as hakin because of the many ingredients that went into it such as poultry, pheasant, partridge and rabbit.As time passed more and more fruit was added until we ended up with todays version of the recipe.
In the 14th century the pudding called a frumenty began to change becoming a kind of porridge. Made by boiling raisins currants wine and spices with mutton and beef to form into a pudding.This frumenty was like a soup and was used as a fasting dish in the lead up to the feast of Christmas.
The recipe was gradually adapted by 1595, when it was thickened with eggs, breadcrumbs, dried fruit and given more flavor by adding ale and spirits.It became known more commonly as plum pudding and became the customary dessert of Christmas. This however, was to be banned by the Puritans in 1664 as a ‘lewd custom’ and ‘unfit for God-fearing people’ due to it’s rich ingredients.
It wasn’t until 1714 that George I re-established plum pudding to the Christmas table after having tried it and very much enjoyed it. At the time the Quakers condemmed the Christmas Pudding in the strongest terms – such as ‘devils concoction’. The recipe now had more fruit and no meat. It is around this time that the tradition of sprinkling Brandy on the top of the pudding and setting it alight was thought to have started.
Prince Albert established the tradition amongst the Victorians and together with the Christmas tree it has become a symbol of the season. By this time the Christmas pudding looked and tasted much as it does today.
There are many superstitions and traditions that surround the Christmas pudding. These include the belief that the pudding should be made by 25th Sunday after Trinity, with 13 ingredients to represent Christ and His Disciples.Every member of the family is to take a turn in stirring the pudding with a wooden spoon from east to west, in honor of the three Kings, which later was to make a wish.
Setting the Brandy aflame for some represented Christ’s passion. And a spring of holly on the top as a garnish is representative of His crown of thorns. Holly also was meant to bring good luck and healing powers.Coins were mixed into the pudding for luck and then whoever ended up with them on their plate were gifted with good fortune.
So the traditional Christmas pudding has had quite an interesting development. It has not only changed in it’s ingredients but been banned and objected to on religious grounds. It has evolved with many different superstitions and from humble beginnings has become one of the most important puddings of the year.
Traditional Christmas pudding.
The Christmas pudding should be started several weeks before Christmas to allow the flavors to develop and the fruit to soak up the alcohol.It does take a lot of time and effort but is well worth it.
This will make enough to fill a 2 pint pudding basin.
8oz (240 grams) currants
8oz (240 grams) sultanas
1lb (480 grams) seedless raisins
4oz (120 grams) mixed citrus peel
8oz (240 grams) bread crumbs
8oz (240 grams) suet
8oz (240 grams) soft brown sugar
4oz (120 grams) plain flour
1 large carrot
1oz (30 grams) ground almonds
½ tsp mixed spice
4 eggs
2 tblsps black treacle
2 tbslps golden syrup
¼ tsp grated nutmeg
Grated rind of 1 lemon
4 fl oz brandy
8 fl oz stout3
Pinch of salt
Method:
1.Using a large mixing bowl mix all the dry ingredients together. Make sure that the fruit is clean and the sticky peel is separated.
2)Peel the carrot grate it and add to the mix.
3.Beat the eggs well in a separate bowl then add, along with the treacle and golden syrup to the other ingredients.
4)Add the brandy.
5.Add the stout to make the mix moist but not too ‘runny’.
6.Give the pudding a final stir, let all the members of the family have a stir if following the Christmas pudding traditions, make a wish and leave to stand for a short while.
7.Grease the pudding basin well.
7)Pour the mixture into the pudding dish and cover with cooking foil.
Cooks Tips:
Make a fold in the foil to allow plenty of room for the mixture to expand without the foil splitting.
Use household string to tie the foil in place and make a ‘handle’ with it at the same time. This makes it easy lift the cooked pudding out of the pan when cooked.
For a more intense flavor, the dried fruits can be soaked in the Brandy and ale for 2 days before making the cake. This allows the fruit to absorb the liquid and develop the flavors further.
Steaming your Christmas Pudding: Takes 8-9 hours
Bring a large pan of water to the boil. Gently lower the basin into the pan, taking care that the liquid doesn’t come over the top. Turn the heat down to a gentle simmer. Check the pudding every couple of hours to make sure that the water hasn’t boiled dry and top up when necessary. If you have made your string handle you should be able to carefully lift the pudding out after the cooking time by using a wooden spoon.
After Cooking
If you used greaseproof paper, remove it and replace with fresh. Foil covers can be safely left if they are intact. Leave the pudding in a cool. Once cooled store in a dark place until Christmas Day.
On Christmas Day.
Place your pudding in a large pan of water, bring to the boil, then simmer for an hour, making sure it does not boil dry.
To Serve:
Turn the pudding out onto a suitable serving plate, decorate with a sprig of holly. If using Brandy, gently heat this in a metal ladle over a low flame or in a pan, do not boil. Pour over Christmas pudding a set alight immediately.
Serve with mince pies, cream or custard or Brandy butter.
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