Christmas (or Plum) Pudding is the traditional end to the British Christmas dinner. But what we think of as Christmas Pudding, is not what it was originally like!
Christmas pudding originated as a 14th century porridge called 'frumenty' that was made of beef and mutton with raisins, currants, prunes, wines and spices. This would often be more like soup and was eaten as a fasting meal in preparation for the Christmas festivities.
By 1595, frumenty was slowly changing into a plum pudding, having been thickened with eggs, breadcrumbs, dried fruit and given more flavor with the addition of beer and spirits. It became the customary Christmas dessert around 1650, but in 1664 the Puritans banned it as a bad custom.
In 1714, King George I re-established it as part of the Christmas meal, having tasted and enjoyed Plum Pudding. By Victorian times, Christmas Puddings had changed into something similar to the ones that are eaten today.
This twist on the Christmas pudding by Graham Campbell is a lighter and refreshing take on this festive staple. Definitely worth a try!
In the Larder
This delicious Christmas pudding soufflé recipe is infused with a brandy anglaise for a little extra Christmas spirit. Served with a tangy cranberry sorbet, this is a truly festive dessert for foodies.
In the Cellar
To accompany the festive soufflé, Rupert, our expert at Taurus Wines suggests this luxurious plum liqueur. It is made by preserving plums in the finest Japanese Ginjo sake made from Yamada Nishiki rice. Shiraume can be enjoyed many ways – it’s perfect as a dessert wine or you can jazz it up by blending it with chilled sparkling water. We love it with Christmas pudding and this recipe for Christmas Pudding Souffle will go perfectly with this light but plummy - and definitely yummy – wine. Akashi-Tai Shiraume Ginjo Umesho (Plum-infused Sake) - £18.99