Xmas plum pudding: recipe - newsletter no. 2 (December 2012)

Christmas pudding or plum pudding or plum duff is a traditional boiled pudding usually eaten on Xmas Day in English-speaking countries, namely the UK. It dates back to medieval times, when the pudding was prepared with 13 ingredients to represent Christ and its 12 apostles.

Despite the name, it has no plums in it. ‘Plum’ was a pre-Victorian word to mean raisins, which clearly it has plenty of: almost a kilo!

It involves putting together what once were considered expensive ingredients and spices. These, along with suet and the dark sugar, give the pudding its dark colour. The recipe demands steaming the pudding for several hours and keeping it in the fridge until Xmas. Some recommend making it months before Xmas and dress it with brandy to deepen the flavours.

Before actually serving it, it must be reheated and dressed with brandy which is set alight. It is often decorated with lemon curd or custard and with a sprig of holly.

Traditionally, every member of the family stirs the pudding, making a wish. Sometimes, tokens are added, such as silver coins, a wishbone or a thimble.

A traditional Xmas plum pudding

(http://99holidays.com/holidays/christmas-england).

Here’s a recipe from BBC Food Recipes.

Ingredients:

· 225g brown sugar

· 225g suet, lard or tallow (replaceable with butter)

· 340g sultanas

· 340g raisins

· 225g curants

· 230g candied peel

· 110g plain flour

· 110g fresh breadcrumbs

· 55g shredded almonds

· zest of a lemon

· 3 eggs beaten (other recipes cal for 5 eggs)

· 1 tsp ground nutmeg

· 1 tsp cinnamon

· 1 tsp mixed spices (ginger, cardamomo, etc.)

· pinch of  salt

· 1 wineglassful of brandy or rum or vodka or even Port Wine :-)

Procedure:

Mix all the dry ingredints, then add the beaten eggs and the brandy. Turn the mixture into a well greased basin and steam for 5-6 hours. Serves up to 10 people.

Enjoy the intensity of flavours for Xmas!

Cláudia Martins