Christmas pudding
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain, Ireland and in some other countries where it has been brought by the British. It has its origins in medieval England, and is sometimes known as plum pudding or just “pud”. 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.
There is a popular myth that plum pudding’s association with Christmas goes back to a custom in medieval England that the “pudding should be made on the 25th Sunday after Trinity, that it be prepared with 13 ingredients to represent Christ and the 12 apostles, and that every family member stir it in turn from east to west to honour the Magi and their supposed journey in that direction
A popular and wholly unsubstantiated myth is that in 1714, King George I (sometimes known as the Pudding King) requested that plum pudding be served as part of his royal feast in his first Christmas in England.
It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. The usual choice was a silver threepence or a sixpence. The coin was believed to bring wealth in the coming year.
Other tokens are also known to have been included, such as a tiny wishbone (to bring good luck), a silver thimble (for thrift), or an anchor (to symbolise safe harbour).
Full recipes
Kahlua christmas puddings
For a sweet Christmas finale, plate up mini puddings with Kahlua-infused raisins and hints of coffee.
Ingredients
1kg raisins, coarsely chopped
250ml (1 cup) Kahlua liqueur
Melted butter, to grease
2 tbsp instant coffee granules
2 tbsp hot water
250g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
4 eggs
140g (2 cups) fresh breadcrumbs (made from day-old bread)
150g (1 cup) plain flour
75g (1/2 cup) self-raising flour
Bought vanilla custard, warmed, to serve
method
Step 1
Combine raisins and Kahlua in a large glass bowl. Set aside for 4 hours to macerate.
Step 2
Preheat oven to 160C. Brush ten 250ml (1-cup) capacity pudding moulds with melted butter. Line the bases with non-stick baking paper. Stir the coffee and water in a bowl until the coffee dissolves.
Step 3
Use an electric beater to beat butter and sugar in a large bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in the coffee mixture. Add breadcrumbs and combined flour. Stir until just combined. Add raisin mixture. Stir until well combined. Spoon into prepared moulds. Smooth the surfaces.
Step 4
Cut ten 15cm-square pieces of non-stick baking paper and ten 15cm-square pieces of foil. Place the paper on top of the foil. Fold to make a small pleat in the centre. Place 1 square, foil-side up, over each mould. Tie a double piece of kitchen string around moulds.
Step 5
Place the puddings in a roasting pan. Add enough boiling water to the pan to reach two-thirds of the way up the side of moulds. Bake for 1 hour or until a skewer inserted into centres comes out clean. Serve with custard.
RECIPE NOTES
Cook’s tip: Make the puddings up to 1 month ahead. To reheat, place 1 pudding on a microwave-safe plate and loosely cover with plastic wrap. Microwave on medium/500watts/50% for 30 seconds or until heated through. Repeat with remaining puddings.