The Christmas Pudding

If you've taken a little time to browse this blog, you'll know I have a fascination with the past. Whether it's old cars, advertising from the 30's, the music of the 20's, or the comics of the early 1900's, I'm fond of all things forgotten. So, it probably isn't surprising that I found a somewhat forgotten Christmas day tradition to write about today. What is that tradition, you ask? It's the dinner table cannon ball, the desert bowling ball, the Christmas pudding.

Many believe the recipe for the Christmas (plum) pudding can be traced back to medieval England, but the first recipes appear in 17th century publications. The ancestors of the plum pudding may be older, going back to savory puddings such as those found in the Harleian Collection  of manuscripts found in the British Library. In the 1400's a method for preserving meat in a pastry casing with dried fruits in the form of pies became popular and these mince pies became popular dishes for the festive season.  The chief ancestor of the modern pudding, though, goes all the way back to the pottage of Roman times. Pottage was slow cooked in a large pot and by the 15th century plum pottage, a stew of vegetables and fruit, had become a common first course. While this is all well and good, what about the holiday treat Dickens' Tiny Tim heard singing in the copper? Well, it wouldn't come into being until the Victorian era.

Over time the savory elements of mince pies and pottage were scaled back and an emphasis was placed on sweet fruits and though mince pies still exist to this day, pottage eventually became largely known as plum pudding. In 1747 East Sussex cook Eliza Acton recorded the first recipe for Christmas Pudding in a cookbook and by the 1830's the holly-topped ball of flour, fruits, suet, and spices appeared on holiday tables. I did some digging and came up with the following 1837 recipe for Christmas Pudding from a book with the catchy title of A Housekeeper's Book: Comprising Advice on the Conduct of Household Affairs in General by Frances Harriet Green. Enjoy!