Plum Pudding, also known as Christmas Pudding, is a steamed pudding more similar in consistency to a cake than a soft creamy pudding.  Plum Pudding actually contains no plums.  The name comes from the 17th Century, when it was created, when raisins, sultans, and other dried fruits were referred to as plums.  The recipe consists of dried fruits, suet, spices, bread crumbs, and eggs.  Recipes vary, but those are the main ingredients.  It’s one of those things where everyone’s family recipe is slightly different.  Other ingredients can be and are also in the dessert.  Everything is mixed together and steamed for hours.  The finished pudding is served with a Brandy-flavoured Hard Sauce.  The dessert is generally served around Christmas, and it is custom for everyone in the family to hold on to the spoon as the ingredients for Plum Pudding are stirred.  As they hold on they make a wish.

Plum Pudding was originally called ‘hakin’ because of its many many ingredients.  Plum Pudding was originally developed from Mince Meat pies in the Middle Ages and did sometimes contain traces of meat.  1595 was the first appearance of  a recipe for “Plum Pudding”.  It was banned by the Puritans in 1664 due to its richness and alcohol content.  In 1714 King George brought back Plum Pudding and declared it to be part of a traditional Christmas meal despite religious objections.  By the 17th Century the Plum Pudding we know today came about.  Sugar was added to the recipe, and any meat or fat from meat stopped being used.

There are many traidions and symbolism for Plum Pudding surrounding the Christmas season.  Since it is a seasonal food, it was a little difficult to find in the grocery store.  I was about to weeks too late, which makes me questions the logic of this food holiday.  Perhaps for leftovers?

Here is what I eventually found,

And here is it all prepared!

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