What was Christmas pudding originally called?

The Christmas pudding originated in the 14th-century as a sort of porridge, originally known as “frumenty”, which bears little resemblance to the dessert we know today.

When should you make Christmas pudding?

Traditional Christmas pudding is the original make-ahead dessert. It is meant to be made on the last Sunday before Advent, or five weeks before Christmas . The pudding should be stored in a cool, dry place until Christmas day. All you need to do is reheat it before serving.

When was Christmas pudding banned?

It wasn't until the mid-seventeenth century that this pudding became associated with Christmas which led to it being banned in 1647 by Oliver Cromwell who believed that it and other festive traditions led to drunken revelry instead of sombre reflection.

What is the difference between figgy pudding and Christmas pudding?

Figgy Pudding “Now bring us some figgy pudding” is the well-known refrain of “We Wish You a Merry Christmas." So, here it is. This seasonal favorite is essentially the same as a Christmas pudding but with the sweet addition of – wait for it – figs .

Can I eat a 10 year old Christmas pudding?

Any pudding using fresh fruit for moisture will go off more quickly, whereas a Christmas pudding soaked in booze with high sugar and dried fruit content will last much longer. Some Christmas puddings, made with dried fruit in the traditional way, are fine to be eaten as much as two years after they were made .

What alcohol is best for Christmas pudding?

What better or more traditional way to finish off Christmas dinner than with a showstopping flaming Christmas pud? Brandy works wonderfully well and we've added more punch by infusing it with fantastically festive flavourings.

Is it better to boil or steam Christmas pudding?

Ideally we would suggest that when the pudding is made it is steamed for 8 hours (the combined time of the first and second steamings) as the steaming is important for the flavour of the pudding. The pudding can then be microwaved to reheat it on Christmas Day.

Why is Christmas pudding called figgy pudding?

History of Figgy Pudding Rather than creamy puddings and custards, which Southern cooks are familiar with, this Christmas pudding dates back to medieval England and is a steamed cake full of spices, raisins, and currants soaked in brandy. If it contains figs, it is called a figgy pudding.

Why do you put money in a Christmas pudding?

The Christmas sixpence A silver sixpence was placed into the pudding mix and every member of the household gave the mix a stir. Whoever found the sixpence in their own piece of the pudding on Christmas Day would see it as a sign that they would enjoy wealth and good luck in the year to come .

Why do people put pennies in Christmas pudding?

Finding a Christmas coin in your slice of pudding is believed to bring good luck and especially wealth in the coming year . This lovely tradition may date back as early as the 1300s when a dried pea or sometimes a small silver ring or crown was baked into a Twelfth Night Cake.

What is Christmas pudding called in the UK?

Christmas Pudding originated in medieval England. As the recipe evolved through time, the name evolved along with it. Known initially as Pottage, it has also been called Plum Pudding, Figgy Pudding, and Frumenty .

Christmas Pudding Fudge Recipe - thinlyspread.co.uk (2024)

by Chris Mosler

Making fudge as gifts at Christmas is one of those memories every childhood should have. It’s a bit hot and dangerous but as long as you remember that you are the adult in charge (or ask one for help) all should be well!I’ve added some spice, some fruit, a little chocolate and some Va Va Voom to my traditional fudge recipe to make this Christmas Pudding Fudge a real treat for the festive season. Bag it up in pretty packaging and give it to friends and family – if you can bear to see it leave!

Jump to Recipe

Yes, I do realise that there is a lot of sugar in this recipe but you are not meant to scoff the lot in one sitting and it is intended to be a Christmas treat not an everyday lunchbox snack!

Christmas Pudding Fudge freezes really well so, if you have made too much and you can’t bear to be parted with it, pop it into a zip lock back and enjoy at your leisure. If you’re not freezing it, all that sugar means it will keep well for ten days to a fortnight in an airtight plastic container.

Fudge is a versatile thing – just think about all the flavours in the fudge shop windows of tourist towns throughout the land – so if you’re not a fan of Christmas Pudding flavours (I have a dried fruit hater in my house) you can replace the fruit with chocolate chips or nuts, change cinnamon for chilli or add salt for asophisticated sweet treat!

Are you channelling your inner Willy Wonka? Why not have a go at making some:

Sugar Mice
Chocolate Spoons
Peppermint Creams?

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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Course: Christmas Cooking, Treats

Cuisine: English

Servings: 36

Calories: 96kcal

Author: Chris Mosler | Thinly Spread

Equipment

Christmassy decorations – I wanted to add some bling so my fudge was sprayed with gold shimmer spray and sprinkled with golden stars!
A 20cm/8 inch square tin, lightly oiled with sunflower or vegetable oil – I line mine with baking parchment too because it is old and the non stick isn’t very non stick anymore plus it does make it easier to turn out if you have something to pull on!
A sugar thermometer – not strictly speaking essential, but if you want your fudge to set it is a really, REALLY useful tool – I explain why in the method.

Ingredients

200 ml evaporated milk
450 g golden caster sugar
125 g unsalted butter
50 g dark chocolate
20 g raisins
20 g sultanas
20 g currants
1 tsp vanilla extract
1 tsp orange blossom water
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
1 tbsp dark rum there’s that Va Va Voom! Optional for a grown up version

UK Measurements - US Measurements

Instructions

If you are adding the Va Va Voom pour the rum over the dried fruit and leave it to soak while you make the fudge.
Put the evaporated milk, butter, sugar, vanilla essence and orange blossom water in a large, heavy bottomed saucepan. I use a deep pan for fudge making so it’s less likely to boil over or spit at me.
Heat gently until the butter melts and the sugar dissolves.
Increase the heat and bring the fudge to a gentle boil. Many recipes at this point tell you to cook your fudge for about ten minutes until it reaches ‘soft ball stage’ which is when it holds its shape when you drop a little drop into a glass of cold water – this is far too hit and miss for me. I want a smooth fudge with no crunchy sugar crystals so I use my faithful sugar thermometer and play it safe so…
*Keep gently boiling your fudge until it reaches 115°C on a sugar thermometer. Turn off the heat. Do not stir it or you may well encourage those pesky crystals to form! Leave to cool without stirring for about 5 minutes.
Break the chocolate into pieces and drop into your fudge, beat with a wooden spoon for about ten minutes until thick and glossy. Try not to incorporate any rogue crystals from the edge of your pan.
Stir in your dried fruit and spices.
Pour into the prepared tin, smooth gently with a spatula and leave to set.
When the fudge is completely cold turn out onto a board and slice.
Add your bling and enjoy!

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

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