Christmas Pudding

YUUM – PUUUDDING!

Christmas pudding originated in medieval England in the 1420s.
Christmas pudding is also known as plum pudding or plum duff.
A typical Christmas pudding contains sugar, treacle, suet, raisins and spices.
Christmas pudding traditions had a Roman Catholic influence, with puddings made with 13 ingredients, representing the 12 apostles plus Christ and was stirred from east to west to remember the magi.
Christmas pudding is traditionally cooked on a Sunday, 4-5 weeks before Christmas.

Christmas pudding was traditionally steamed in a cloth, although pudding basins are now often used.
Christmas pudding is often hooked on a hook to dry after steaming, until Christmas day.
Christmas puddings are traditionally decorated with holly or skimmia, and usually served hot with custard.
Even though the Christmas pudding is known as a ‘plum pudding’, the pudding has no plums, instead it has raisins, which in old Victorian times were called plums.
Coins (and sometimes other trinkets) were commonly cooked in the pudding mix, and whoever was lucky enough to have a coin in their slice of pudding got to keep the coin.