Many people tend to associate the dish known as Plum Pudding (aka Christmas Pudding or Plum Duff) with the Christmas holiday, Victorian Britain, and especially Charles Dickens. I know I certainly did for a good number of years. But I was surprised to discover that Plum Pudding’s association with the Christmas holiday in Britain went back as far as the medieval period. During that particular period, it was the custom for pudding to be prepared on the 25th Sunday after Trinity. It was also customary for the pudding to be prepared with thirteen ingredients to represent Christ and the twelve apostles. Also, every family member was required to stir the pudding in turn from east to west in honor of the Magi and their alleged journey in that direction.
The origin of the current Plum Pudding made popular during the Victorian Age could be traced back to the 1420s. The dish emerged not as a confection or a dessert, but as a means of preserving meat at the end of the harvest season. Because of shortages of fodder, all surplus livestock were slaughtered in the autumn. The meat was then kept in a pastry case along with dried fruits acting as a preservative, developing into large “mince pies”. These pies could then be used to feed hosts of people, particularly at the festive season. The chief ancestor of the modern pudding was a thick soup or stew made from vegetables, dried fruit, sugar, grain, spices and some form of meat (if available) called “pottage”; which originated in Roman times. , however, was the pottage, a meat and vegetable concoction originating in Roman times.
Then in 1714, King George I began to request that this particular kind of pottage, which became known as “Plum Pudding” be served as part of his royal feast every Christmas. But it was not until the 1830s in which the current Plum Pudding assumed its form – a round tower of flour, fruits, suet, sugar and spices, all topped with holly – and was served during the Christmas holiday. Below is a recipe for the tradition Plum (or Christmas) Pudding from the About.com website:
1lb /450g dried mixed fruit (use golden raisins/sultanas* , raisins, currants)
1 oz /25 g mixed candied peel, finely chopped
1 small cooking apple, peeled, cored and finely chopped Grated zest and juice
½ large orange and
4 tbsp brandy, plus a little extra for soaking at the end
2 oz /55 g self-raising flour, sifted
1 level tsp ground mixed spice
1 1/2 tsp ground cinnamon
4 oz /110 g shredded suet, beef or vegetarian
4oz /110g soft, dark brown sugar
4 oz /110 g white fresh bread crumbs
1 oz /25 g whole shelled almonds, roughly chopped
2 large, fresh eggs
Lightly butter a 2½ pint/1.4 litre pudding basin.
Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinaded dried fruits and stir again.
Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
Now is the time to gather the family for Christmas Pudding tradition of taking turns in stirring, making a wish and adding a few coins.
Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string.
Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours.
Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge.
Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day. Note: The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Eating the pudding immediately after cooking will cause it to collapse and the flavours will not have had time to mature.
On Christmas day reheat the pudding by steaming again for about an hour. Serve with Brandy or Rum Sauce, Brandy Butter or Custard.