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Recipes
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Puddings
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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 use the left menu to find everything about pudding recipes.
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