Christmas Pudding

Jingle bells, jingle bells, Jingle all the way is a song that instantly brings to mind the joyful Christmas season every time it's heard. As this tune begins, many families start preparing for the holidays: decorating Christmas trees, adorning their homes, or gathering ingredients for festive meals. Among the most cherished dinner traditions for European families on Christmas Day is the making of Christmas Pudding.

Christmas Pudding: A Symbol of Family Unity and Wishes

Christmas Pudding symbolizes family warmth, with each household often having its unique recipe passed down through generations. What makes making Christmas Pudding special and different from other dishes is a long-standing tradition: every family member must help stir the mixture. While stirring, each person can make one wish, which is believed to come true. They must take turns stirring the mixture with a wooden spoon from east to west, a direction aligned with the sun's movement, adding sacredness and good fortune to their wishes.

The Long History of Christmas Pudding

Christmas Pudding has its roots in 14th-century porridges, similar to gruel, known as frumenty. This early version was made from beef, lamb, raisins, prunes, wine, and spices. Later, in the 17th century, the frumenty recipe evolved into a pudding, thickened with added eggs, breadcrumbs, dried fruits, and beer or spirits, which gave the pudding a slightly sweeter taste. This type of pudding was quite dense, primarily due to its dried fruit content, and had a dark, almost black color from the use of brown sugar and dark syrup. It was called Plum Pudding, which is essentially the traditional Christmas Pudding we see today.

According to medieval English religious beliefs, Christmas Pudding should be made with 13 ingredients: raisins, dried fruits, beef or lamb suet, brown sugar, breadcrumbs, lemon, lemon zest, orange zest, flour, mixed spices, eggs, milk, and brandy. Brandy is traditionally poured over the pudding and then ignited, prompting applause as the special dessert is welcomed by the family. The flaming brandy is said to represent the love of Christ.

Another belief associated with making Christmas Pudding is the tradition of baking a sixpence coin into the mixture. During serving, whoever receives the piece containing the coin is considered lucky and is believed to encounter only good things throughout the coming year. Its a small game that brings excitement and smiles to everyone in the family.

How to Make Christmas Pudding (Traditional Recipe)

Ingredients

• Mixed dried fruits 450 g (e.g., raisins, cranberries, dried cherries)
• Finely chopped mixed peel 25 g
• Finely chopped apple 1 (medium)
• Orange zest 1 tablespoon
• Lemon zest 1/2 tablespoon
• Fresh orange juice 2 tablespoons
• Fresh lemon juice 1 tablespoon
• Brandy 1/4 cup (or more, to taste)
• All-purpose flour 55 g
• Ground mixed spice 1 teaspoon
• Ground cinnamon 1/2 teaspoon
• Beef suet or vegetarian suet 110 g
• Dark brown sugar 110 g
• Breadcrumbs 110 g
• Ground almonds 25 g
• Eggs 2 (large)

Instructions

• Gather ingredients and soak fruits
• Place dried fruits, mixed peel, apple, orange zest, lemon zest, orange juice, and lemon juice into a large bowl.
• Add brandy and stir well to combine. Cover the bowl with a clean cloth and marinate for 2-3 hours, or overnight, to allow the fruits to absorb the flavors and soften.

Combine dry ingredients

• In another bowl, mix flour, mixed spice, and cinnamon.
• Add sugar, breadcrumbs, and ground almonds. Stir again until all ingredients are well combined.
• Now, combine this dry mixture with the marinated fruits.

Add eggs and prepare basin

• Add the eggs and beat them in quickly until well incorporated.
• Lightly grease the pudding basin where you will steam the pudding (ensure its heatproof).

Steam the pudding

• Pour the mixture into the prepared pudding basin. Press the mixture down firmly with the back of a spoon.
• Cover the basin with 2 layers of parchment paper or baking paper, followed by another layer of aluminum foil. Tie it securely with string around the basin.
• Place a steamer rack at the bottom of a large pot. Add water to the pot and bring it to a boil. Carefully place the pudding basin on the rack.
• Steam the pudding for 7 hours. During this time, frequently check the water level and replenish with hot water as needed to prevent it from drying out.

Storage

• Once cooked, carefully remove the pudding from the steamer. Let it cool slightly, then remove the paper coverings.
• Pierce the pudding in a few spots with a skewer and pour a little more brandy over it (this helps keep the pudding moist and preserves it).
• Cover with fresh parchment paper and tie with string. It can be stored in a cool, dry place for at least 4 to 5 weeks (or longer if stored properly).