When the British sit down for their Christmas Day dinner they know it will end with a flourish.
Christmas pudding, an English tradition dating back to the 14th century, has become the customary yuletide dessert, despite being briefly banned by the Puritans in 1664 because of its “Christmas” title.
Theory has it that in 1714, King George I, a fan of the pudding, brought the dessert back to the Christmas table, despite protests from Quakers who, in an attempt to reinstate religious fundamentals and to eliminate what they considered to be corrupt excess, called the pudding and its expensive ingredients a decadent custom. But, since its revival, the pudding’s popularity has soared, and now the majority of Christmas Day dinners in the United Kingdom finish with the dish.
A wealth of traditions surround this holiday desert.
One of the pudding’s many customs is that it should be made a year before serving, since it improves with keeping.
Barbara Wood, a longtime English resident of Guadalajara who makes the pudding every year, says she prefers to make the pudding about two months in advance because of Mexico’s insects and warm climate. Nonetheless, it can still be made and enjoyed at any time.
Another historic tradition includes putting a silver coin into the batter. Whoever finds the coin in their serving will be blessed with health, wealth and happiness in the coming year. Wood said that when she was young, her family would put a silver sixpence in the pudding, but she stopped practicing the tradition since contemporary coins are no longer made from silver and are toxic.
A tradition that Wood does practice is dousing the finished pudding with brandy, lighting it and bringing the dessert to the table flaming and ready serve. (It can also be lit at the table.)
Tradition also has it that the pudding was to be made with 13 ingredients, to represent Jesus and his Disciples. Wood’s recipe, however, after being in her family for over three generations, has evolved into an elaborate, 18-item concoction.
Barbara Wood’s Traditional Christmas Pudding
150 grams chopped or grated suet (sebo)
190 grams brown sugar
125 grams flour
90 grams fresh bread crumbs
125 grams raisins
125 grams sultanas (white raisins)
125 grams currants
50 grams candied cherries
50 grams mixed candied peel, chopped small
1 grated carrot
50 grams chopped almonds
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon mixed spice
3 eggs
2 tablespoons brandy
2 tablespoons sherry
Juice from 1 orange
- Mix the fruits, candied peel, spices and suet in a bowl. Add the brandy and refrigerate for three days.
- Remove from refrigerator, add flour, bread crumbs, almonds and mix together.
- Add well-beaten eggs, orange juice, sugar, mixing thoroughly.
- Put the mixture in a pudding bowl, cover, and place in a large pot with water. Steam for about four hours.
- Remove from the pot, add sherry, and store in cool place until Christmas.
- To serve: Steam again for three hours. Pour a small glass of warm brandy over the top, light and bring to the table flaming. Serve with custard (also brandy butter or cream).