The classic Christmas pudding is more than just a sweet dish, it’s a journey through history and tradition. When you make this old recipe in your kitchen, you will not only enjoy a delicious treat, but also participate in a ritual that has been passed down for generations. read!
Traditional Christmas pudding (Image source: Canva)
Christmas is a joyous festival and one dish that has always been a part of the celebrations is the traditional Christmas pudding. Packed with spices, dried fruit and suet, this special dessert has been a symbol of Christmas for many years. In this article, we take a look at the history and importance of traditional Christmas pudding, and give you an easy guide to making it in your kitchen.
Christmas pudding has its origins in medieval England, when it was called “plum porridge.” Initially, it was a flavorful dish made with meat, spices, and dried fruit. Over time, the recipe changed, and by the 17th century it had become a sweet and spicy dessert similar to the Christmas pudding we enjoy today.
The 14th century poem “Sir Gawain and the Green Knight” is one of the first references to a dish similar to Christmas pudding. The combination of rich spices, meats, and fruits was described. However, it was during the Victorian era that Christmas pudding became strongly associated with the Christmas season.
Christmas pudding is imbued with deep tradition and meaning. Each ingredient symbolizes something special.
1. Dried Fruit: Represents the exotic fruit that the wise men brought as a gift to the baby Jesus.
2. Suet: Originally, the fat in the pudding symbolized membership in the Holy Family.
3. Spices: These reflect the gifts given to Jesus by magigold, frankincense, and myrrh.
The tradition of making Christmas pudding is usually a family affair, with everyone taking a turn mixing it and making a wish. It is often prepared on Stir Sunday, the last Sunday before Advent, where the flavors are blended and aged before the grand Christmas feast.
How to make traditional Christmas pudding
1 cup of suet (beef or vegetarian suet)
1 cup mixed dried fruit (raisins, currants, sultanas)
Zest and juice of 1 orange and 1 lemon
1/2 cup dark beer or stout
Brandy or rum for the bonfire (optional)
1. In a large mixing bowl, combine breadcrumbs, flour, suet, brown sugar, dried fruit, mixed zest, grated apple, orange zest, lemon zest, and both orange and lemon juice.
2. Mix the spice mixture, ground cinnamon, ground nutmeg, and salt until well combined.
3. Beat the eggs in a separate bowl and add to the dry mixture.
4. Stir the ingredients well so that all ingredients are evenly distributed.
5. Pour in dark beer or stout and mix until moist and desired consistency is reached.
6. Grease a 2-pint pudding container and pour in the pudding mixture.
7. Cover the pudding container with a double layer of greased parchment paper and foil. Secure with string, leaving pleats for expansion. Steam the pudding for about 6 hours.
8. Let the pudding cool and store in a cool, dark place for at least a few weeks to develop flavors.
9. On Christmas Day, reheat the pudding by steaming for an additional 2 hours. Once heated, remove the parchment paper and foil and place the pudding on a plate.
10. (Optional): Before serving, warm the brandy or rum, pour over the pudding, and ignite for a dramatic presentation.