What was the first Christmas pudding recipe?

It was made as bread pudding, by soaking stale bread in milk then adding suet, candied citron, nutmeg, eggs, raisins and brandy. It was a moulded dessert, cooked in boiling water for several hours, and served with a sweet wine sauce.

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.

What is the old name for Christmas pudding?

Christmas Pudding (also known as plum pudding or figgy pudding ) is a dish as famous as it is misunderstood.

Why do Christians eat Christmas pudding?

Religious significance It is believed that a Christmas pudding must contain thirteen ingredients. These ingredients each represent Jesus and each of his twelve disciples . Traditionally, brandy is poured over the Christmas pudding and set aflame before serving. The flames are believed to represent Christ's passion.

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.

What is Christmas pudding called in the USA?

It's also been called plum pudding or figgy pudding, which we know from songs, but what is it, exactly? It's nothing like what Americans call pudding, which is a custard of milk and eggs with flavoring. It's closer to fruitcake, although there's no cake in it, and it's boiled instead of baked.

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.

What were the first Christmas puddings made of?

The pudding we know today began life as a pottage. This was a kind of broth, including raisins and other dried fruit, spices and wine . It was thickened with breadcrumbs or ground almonds. Not dissimilar to the mince pies of yesteryear, it often included meat or at least meat stock.

When was the first Christmas pudding made?

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. It was originally made with hulled wheat, boiled in milk, seasoned with cinnamon and coloured with saffron.

What was the first pudding ever made?

Food historians generally agree the first puddings made by ancient cooks produced foods similar to sausages. The British claim pudding as part of their culinary heritage. Medieval puddings (black and white) were still mostly meat-based.

How old is the oldest Christmas pudding?

Although it is highly unlikely the dessert would still be edible after 120 years – despite “high-class ingredients only” inside – the tin still features instructions for preparation, as well as a message which reads: “For the Naval Brigade, In the Front, With Miss Weston's Best Christmas & New Year, 1900, Wishes.”

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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