Christmas Pudding

When we think of a Victorian Christmas dinner the first image to come to mind is a large platter featuring a perfectly cooked Christmas goose. However, many rural families instead served beef or chicken. The one thing though, that every family did have was the Christmas pudding.

Sometimes known as plum pudding or plum duff, it was not an actual milk-based pudding like we think of today. Pudding was an old word for foods boiled or steamed in a bag. Plum referred to the sweet bits of raisins in the pudding.

The origins of plum pudding date back to Medieval times and was prepared on Stir-up Sunday, the Sunday before Advent. Originally the pudding was prepared with thirteen ingredients for Christ and the twelve Apostles. Primarily made of suet, bread crumbs, raisins, sugar and spices, the making of the Christmas pudding was a family event.

Each person took a turn stirring and made a wish for good luck. Some sources mentioned the pudding was stirred clockwise and another said east to west, in honor of the Magi who traveled in that direction. Either way, after the stirring was done a ring, coin or thimble was tossed into the batter.

Next the pudding was packed into a cloth bag and hung until Christmas day. Then it was boiled in beef broth for four to eight hours. After dinner it was turned onto a platter and sprig of holly was placed on top. It was then coated with brandy, set alight and carried to the table.

The head of the household sliced and served the pudding and gave a blessing for all who prepared it. Biting into the portion, a person found the ring it meant marriage.

A coin promised wealth and the thimble, a happy but single life.

There seem to be as many recipes for Christmas pudding as there are internet sites, but this seemed to be the oldest I found, though if I were going to try making it, I would probably use one of the modern one.

"The American Domestic Cook Book For 1868"

Plum Pudding - Take half a pound of flour, half a pound of raisins, stoned and chopped, and some currants washed picked and dried; use milk enough to stir easily with a spoon; add half a pound of suet chopped fine, a teaspoonful of salt, and four well beaten eggs; tie it in a floured cloth, and boil four hours. The water must boil when you put it in, and continue boiling until it is done.

 

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James offered her a lifetime with his smile, and because she ached so desperately to believe he loved her, she said yes.


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