Plum Pudding aka Christmas Pudding

"Christmas pudding is a pudding traditionally served on Christmas Day. It has its origins in medieval England, and is sometimes known as plum pudding or plum duff, though this can also refer to other kinds of boiled pudding involving dried fruit."

"Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, and decorating its top with a sprig of *holly."

"Initial cooking usually involves steaming for many hours (the period can be shortened without loss of quality by using a pressure cooker). To serve, the pudding is reheated by steaming once more, and dressed with warm brandy which is set alight. It can be eaten with hard sauce, brandy butter, rum butter, cream, lemon cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar."

[*Holly should not be consumed as it is poisonous if eaten. The same prohibitive applies to skimmia the garnish in the image shown below recipe].

From The Ladies' Home Journal, Volume 38, Issues 1-6 By Newell Convers Wyeth

Plum Pudding Recipe

1 Envelope Knox Sparkling Gelatin 3/4 Cups Of Cold Water 1 Cup Sugar 1/2 Teaspoonful Vanilla 2 Tablespoons Lemon Juice 1 Cup Raisins 1/2 Cup Figs Pinch Of Salt

1/2 Cup Dates 1/4 Cup Sliced Citron 1/2 Cup Chopped Nuts 1/2 Cup Currants 1 1/2 Squares Chocolate 1 Cup Milk 1 Cup Coffee

"Soften gelatine in cold water ten minutes. Cover raisins and other fruit with iy£ cups water and cook until thick, then add the lemon juice. Put milk in double boiler, add melted chocolate, and when scalding point is reached add softened gelatine and sugar and stir until dissolved. Add coffee and salt, remove from fire and when mixture thickens add vanilla, cooked fruit and nut meats. Turn into large or individual molds first dipped in cold water, and chill. Serve with whipped cream or any plum pudding sauce, and decorate with *holly."


*Holly should not be consumed as it is poisonous if eaten [the same prohibitive applies to skimmia the garnish in the image shown. Some persons may also have an allergic reaction to the skin from touching skimmia]. The original publication date for the above plum pudding recipe is 1921. my suggestion for updating this recipe would be to decorate with frosting with nibs that will mimic the shape of the leaf and berries.

Text Credits: Wikipedia Free Google eBooks

Image Credits: Wikimedia Wikimedia