Christmas Dishes - Christmas Pudding

Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain,

This Christmas pudding is decorated with skimmia rather than holly

Ireland and in some other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding," the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins. The pudding is composed of many dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavored with cinnamon, nutmeg, cloves, ginger, and other spices. The pudding is aged for a month, months, or even a year; the high alcohol content of the pudding prevents it from spoiling during this time.


Many households have their own recipe for Christmas pudding, some handed down through families

A Christmas pudding being flamed after brandy has been poured over it.

for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients — notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in appearance — effectively black — as a result of the dark sugars and black treacle in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits, brandy and other alcohol (some recipes call for dark beers such as mild, stout or porter).


Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavor. This pudding has been prepared with a traditional cloth rather than a basin.
Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, and decorating the top with a sprig of holly.

Initial cooking usually involves steaming for many hours. To serve, the pudding is reheated by steaming once more, and dressed with warm brandy which is set alight. It can be eaten with hard sauce, brandy butter, rum butter, cream, lemon cream, ice cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar.

Many families buy their puddings readymade from shops and they can be reheated in a microwave oven with a much shorter cooking time.


Christmas puddings have very good keeping properties and many families keep one back from Christmas to be eaten at another celebration later in the year, often at Easter. Constance Spry records that it was not uncommon to go so far as to make each year's pudding the previous Christmas.