History of Christmas Puddings

Come the 25th of December the Christmas pudding becomes part of hundreds of families Christmas festivities. It has become part of a tradition that is as synonymous with Christmas as the Christmas tree or putting a mince pie out for Santa.

The Christmas pudding though has not always been known as we remember it today. It was originally referred to as ‘Hakin’ because of its variety of ingredients. The first recipes of this pudding came from the Middle Ages. The ingredients for mince pie, as it was then called, were chopped poultry, pheasant, partridge, and rabbit. Later sugar and fruit such as apples, raisins, and candied oranges and lemons were added.

In The 14th century another form of Christmas pudding called 'Porridge' or 'Frumenty' surfaced. Ingredients included beef, mutton, raisins, currents, prunes, wine, and mixed spices. It was a soup-like fasting dish eaten before the Christmas celebrations commenced. In 1595, spirits, dried fruit, eggs, and breadcrumbs were added to the recipe and it became plum pudding. In 1664, it was banned by the Puritans as a lewd custom unfit for people who followed the ways of God.

In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected. Meat was eliminated from the recipe in the 17th century in favour of more sweets, and people began sprinkling it with brandy and setting it aflame when serving it to their guests.

The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked and tasted as it does today.

The traditional cooking time takes about eight hours, with preparation taking even longer due to extensive marinating. The longer the fruit is marinated in brandy, cider, or both, the stronger and richer the flavour.