HISTORY COOKBOOK

RECIPE Victorian Christmas pudding ELEANOR BARNETT introduces a classic seasonal recipe with medieval origins that's now a steamy, boozy family favourite Around, dense cannonball of fruity, rich, alcoholic goodness with a sprig of holly on top, doused with brandy and ceremoniously set alight: it's the iconic image of Christmas pudding. And, like much else about modern celebrations of the season, it's a Victorian invention. Its origins go back much further, however, to the medieval dish plum pottage, also known as frumenty – a thick soup or stew made with dried fruits (the word ‘plum’ then referred to all dried fruit) and meat, spiced with cloves, cinnamon and nutmeg, and thickened with breadcrumbs. By the 17th century it was sometimes called plum pudding, the chopped meat had been replaced by suet,…

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Bbc History (Digital) - 1 Issue, Christmas 2024

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