Dear Diary,

There’s one day in the year when the question of what’s for pud isn’t required.

Because there’s only one valid answer: Christmas pudding.

For those not familiar with this British tradition, you might picture a bowl of christmasy-spiced custard right now.

But that’s far from it. 

It’s a steamed sphere-shaped fruit cake with a complex and warming flavour perfect to finish off your Christmas dinner. 

Christmas pudding is traditionally made from a combination of dried fruit (soaked in lots of booze!), candied fruit peel, and citrus zest in a dense and sticky sponge cake. Sounds delicious, right?

But how did it end up on our table?

Christmas Pudding History

Christmas pudding is said to be a Victorian invention. This is the case with many things we associate with Christmas these days, such as decorating a Christmas tree and the traditional turkey.

However, it actually dates back even further and started its life as a pottage in the 14th century. 

A pottage is a thick broth with raisins or other dried fruits, spices and wine. It also often included meat, much like the origins of the mince pies. 

The so-called plum pudding would be served as a starter rather than a dessert.

It took until the 18th century for it to make an appearance on the Christmas dinner table, thanks to the royal family. By then, it was turned into a sweet dessert with a lot more dried fruit added to it and accompanied by custard or brandy butter. 

It’s traditionally made on stir-up Sunday. The last Sunday before the start of the advent. The longer the pudding can rest, the better it’ll taste. 

Christmas Pudding Traditions 

There are also some traditions associated with the Christmas pudding.

Back then, making the Christmas pudding was a real ritual. Each family member had to stir the mixture from east to west to honour the journey of the Magi. 

It was also customary to hide small trinkets or coins in the mixture. Whoever finds the coin will have luck for the next year. 

Another tradition was that the pudding had to be made of 13 ingredients to represent Jesus and his disciples. 

Today, a lot of households put on a show by flaming the pudding. Don’t forget to dim the lights. 

Christmas Pudding Recipe

Let me tell you something. Homemade Christmas pudding tastes even better than shop-bought. So, here’s a simple recipe by Mary Berry. 

Also, Christmas pudding leftovers are the best to treat yourself on Boxing Day. Just cut the pudding into pieces and fry them up in a pan. 

If you want something fancier, check out these recipe suggestions. Christmas pudding ice cream sounds very tempting …

Ingredients

For the pudding

450g dried mixed fruit

1 small cooking apple, peeled, cored and roughly chopped

1 orange, finely grated rind and juice

3 tbsp brandy, sherry or rum

75g butter, softened

100g light muscovado sugar

2 eggs

100g self-raising flour

1 tsp mixed spice

40g fresh white breadcrumbs

40g almonds, roughly chopped

For the brandy butter

100g unsalted butter, softened

225g icing sugar

3 tbsp brandy, rum or cognac

Method

1. In a bowl, mix the dried fruit, apple, orange juice and brandy. Leave to marinate for at least an hour.

2. Add the butter, sugar and grated orange rind into a large bowl and whisk together until light and fluffy. 

3. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle.

4. Sift together the flour and mixed spice, then fold into the batter with the breadcrumbs and the nuts. 

5. Add the soaked dried fruits with their liquid and stir until well combined. 

6. Generously butter a 1.4 litre pudding basin. 

7. Cut a small disc of baking parchment and press into the base of the basin.

8. Spoon the batter into the basin and press the mixture down with the back of a spoon.

9. Cover the pudding with a layer of baking parchment paper, pleated across the middle to allow for expansion. 

10. Tie securely with string and trim off any excess paper. 

11. To steam, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for eight hours, topping up the water as necessary. 

12. For the brandy butter, put the butter into a bowl and cream until light and airy. 

13. Beat in the sieved icing sugar, then add brandy, rum or cognac to taste. Cover and chill in the fridge.

14. When cooked through, remove the pudding from the pan and cool completely. Store in a cool, dry place. 

15. To serve, on Christmas Day, steam the pudding for about two hours to reheat. Serve with brandy butter.