Pudding: Christmas, English traditional and chocolate, recipes

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Christmas Pudding

The traditional Christmas pudding, also known as Figgy pudding, or Plum pudding, was predated by "Frumenty". This spiced porridge which had its origins in Celtic traditions was eaten at any festivity. However it became particularly associated with Christmas when Prince Albert, consort to Queen Victoria, had it brought to the Royal christmas dinner.

The traditional Christmas pudding is made with a wide selection of nuts, dried fruits, spices, black treacle and large quantities of alcohol, usually brandy although sherry will do. It is made months, sometimes even years, before the Christmas when it is eaten. The main ingredients are mixed together and the mixture is marinaded in the alcohol so that the dried fruit absorbs it thoroughly. The mixing of the pudding is steeped in tradition itself, everyone in the household must take a turn at stirring the pudding (from east to west in honour of the Magi) and can make a wish. Click here for some recipes.

It was a tradition, though less so now, to mix coins or small objects in the pudding, it being good luck to find them. This tradition probably goes back to the the Roman Saturnalia festival where a dried bean would be hidden in the food and the finder would become the King of the Revels.

During the Medieval period this changed to being something being placed in a cake to be eaten on Twelfth Night. Finally it became silver coins, often a silver thrupenny bit (a three-penny, thirteen-sided coin), and combined with the wishing tradition: only the wish of the person who finds the coin will come true.

The pudding is then steamed (it is a classic steamed pudding) and can be kept for months even years if sealed properly. It is usually re-steamed before being eaten.