The Christmas pudding tradition

Puddings range from sweet to savory, with a texture varying from soft to moderately hard. It can take the form of porridges, flans, custards, tarts and dumplings. The pudding is a thick and soft dessert, typically containing flour, milk, eggs, a flavoring and sweetener.

Christmas puddings originated as a fourteenth century 'porridge' called frumenty. They were made of cereal, breadcrumbs, mutton and beef with raisins, wines, prunes, currants and spices. they were stuffed in sausage skins, enclosed in a pastry and baked. It was eaten as a fasting dish before the Chrismas festivities.

By 1595, the frumenty was replaced by a plum pudding with eggs, breadcrumds, dried fruits and flavoured with spirits and ale. It became the Christmas desserts but it was banned in 1664 by the Puritans.George I re-established it as part of Christmas in 1714. By Victorian times, the Christmas puddings became similar to the ones enjoyed today. Today, puddings serve as a dessert as in chocolate pudding or as a main dish, such as corn pudding. It's a dessert in Britain. Some puddings are universally popular (bread and rice puddings) and are made with regional variations.

Many superstitions have surrounded the Christmas Pudding:
  • The traditional time for making a Christmas pudding is on Stir Up Sunday which is the 25th Sunday after Trinity.   
  • Is should be made with 13 ingredients to represent the Christ and His Disciples.   
  • It should always be stirred with a wooden spoon from east to west in honor to the Three Kings.   
  • Every member of the family should take a turn at stirring while making a wish.
  • Please roll over the kitchen to find everything about pudding recipes.

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