Christmas Pudding, A Tradition
Though considered an English tradition, Christmas Pudding has it's origins in the Middle Ages when it was used as a means to perserve meats. It began as a "minced meat" or "mince pie" and contained a variety of meats; poultry, wild game birds, rabbits, later beef, mutton and lamb, along with an assortment of fruits, spices and wines. In the mid 16th Century, spirits, dried fruits, eggs and breadcrumbs were added making it a "Plum Pudding."
|
Like many traditional dishes, there are as many recipes for Christmas Pudding as there are people making this dish. Christmas Pudding is a steamed mixture of bread crumbs, dried fruits, nuts, suet (animal fat), moistened with fruit juices, brandy and other alcoholic beverages like dark beers. It has a very dark appearance due to the dark sugars used and the very long cooking time.
Christmas Puddings were often presented round in shape because they are boiled in tightly wrapped cloth bags, but the modern presentations are usually half-rounds, prepared in round-bottomed pans. Before serving the pudding is heated one more time by steaming, then brandy or another liquor is applied and the dish set aflame. Each portion is served with a sprig of holly. Toppings include: brandy or rum butter, hard sauce, cream or custard.
|
It was a practice to place small coins in the mixture prior to steaming. Those who found coins in their portions were believed to have a period of good luck. This practice was mostly discontinued due to fears of tainting the festive pudding.
|
|
|
