Christmas Pudding - Gourmet Guide

June 12, 2019 | By Dave Mattingly

Buy Christmas Pudding online from igourmet.com! Christmas Pudding, an English and/or Scottish dessert also known as plum pudding, is a traditional pudding dish that is typically served at the end of Christmas dinner. Christmas Pudding originated in the 14th century as a porridge called frumenty, and was often served with game meats like venison. Many consider frumenty to be England's first national dish. Dried plums were originally in the ingredients list for Christmas Pudding when the recipe was first created during medieval times. Gradually raisins took the place of plums in Christmas Pudding, and today plums or evenĀ dried plums (prunes) are no longer an ingredient in Christmas Pudding.

In early times, Christmas Pudding was a fasting dish in preparation for the Christmas festivities. By 1595 plum pudding was thickened with eggs, bread crumbs, dried fruit, and ale or spirits, and accordingly took on a dark, almost black color. Christmas Pudding was traditionally made on or after the Sunday before Advent, approximately four to five weeks before Christmas. This day was often called "Stir-up" Sunday, as every member of the household, especially the children, would take a turn stirring the Christmas Pudding mixture and making a wish. The Christmas Pudding was steamed or boiled in pudding cloth, and stored in a cool dry place for several weeks. It was steamed again prior to serving and was often doused in brandy and set aflame for a grand presentation. Leftover Christmas Pudding would often be saved for holidays in the upcoming year such as Easter or even the following Christmas.

By Victorian times, Christmas Pudding had evolved into what we eat today and has remained a British tradition. Ready-made Christmas Puddings are now available, allowing you to enjoy the rich tastes of Christmas Pudding without spending the time and effort in preparing the dish in your kitchen. This typical British Christmas treat is often served with icing or brandy butter.

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