The first records of plum puddings date to the early 15th century, when “plum pottage,” a savory concoction heavy on the meat and root vegetables, was served at the start of a meal. As with many English-derived Christmas traditions, the standard form for Christmas pudding solidified during the Victorian era, when English journalists, political leaders and novelists (not least Dickens himself) worked to promulgate a standardized, family-friendly English Christmas. Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round.

Christmas pudding - Wikipedia Christmas pudding - Wikipedia

It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. It was a moulded dessert, cooked in boiling water for several hours, and served with a sweet wine sauce. Second, the ingredients used to make the pudding had to be changed to reflect the ideals of the Empire.First, the original recipe was measured to serve 40 people, including the entire royal family and their guests. It can be eaten with hard sauce (usually brandy butter or rum butter), cream, lemon cream, ice cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar. We won't go until we get some, we won't go until we get some, we won't go until we get some, so bring it right here. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients— notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet.

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Christmas pudding is sweet, dried-fruit pudding traditionally served as part of Christmas dinner in Britain and other countries to which the tradition has been exported.It was then divided up into 11,208 smaller puddings, which were distributed amongst the poor throughout the country.

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The pudding is very dark, almost black in appearance due to the dark sugars and black treacle in most recipes, and its long cooking time. It was not until the 1830s that a boiled cake of flour, fruits, suet, sugar and spices, all topped with holly, made a definite appearance, becoming more and more associated with Christmas. By the mid-1600s, plum pudding was sufficiently associated with Christmas that when Oliver Cromwell came to power in 1647 he had it banned, along with Yule logs, carol-singing and nativity scenes.

The origins of each ingredient were carefully manipulated to represent some of the Empire's many colonies. One of the earliest plum pudding recipes is given by Mary Kettilby in her 1714 book A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery.

to Draw a Christmas Pudding - Really Easy Drawing Tutorial How to Draw a Christmas Pudding - Really Easy Drawing Tutorial

The Times newspaper noted "The Lord Mayor of London has promised to give the pudding its first 'stir'. Jane Cunningham Croly published a 19th-century recipe for plum pudding contributed to Jennie June's American Cookery Book by the American poet sisters Alice Cary and Phoebe Cary. It has its origins in medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine. To Cromwell and his Puritan associates, such merry-making smacked of Druidic paganism and Roman Catholic idolatry. Brandy from Cyprus and nutmeg from the West Indies, which had been inadvertently forgotten in previous recipes, made special appearances.a b c d e f g h Broomfield, Andrea (2007) Food and cooking in Victorian England: a history Archived 27 December 2022 at the Wayback Machine pp. He will be followed by the High Commissioners of the Dominions, and afterwards the general public will have the chance of stirring it".