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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 ...
Plum pudding, which originally referred to any pudding using dark-colored dried fruits, developed from frumenty. [1] [2] [3] When sugar became inexpensive enough that even poor households could afford it, the dish became distinctly sweet and evolved into a dense fruited breadlike or cakelike porridge that was prepared by steaming; the generic name for such a dish was plum pudding.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
(Plum pudding is a similar, richer dish prepared with similar ingredients, cooked by steaming the mixture rather than baking it.) [1] The term "plum" originally referred to prunes, raisins or grapes. [ 1 ] [ 7 ] Thus the so-called plums from which English plum puddings are made "were always raisins, not the plump juicy fruits that the name ...
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Throw together this easy recipe for traditional bread pudding with just stale bread and some kitchen staples.
Liber Cure Cocorum has the recipe under the name "fignade" on page 42. [6] [8] Richard Warner's Antiquitates Culinariae has it under the name "fyge to potage".[6] [12] [8] Mrs Beeton's Book of Household Management contains two different recipes for fig pudding that use suet, numbers 1275 and 1276.
Its origin probably lies in the English tradition wherein wealthy people of the community gave Christmas treats to the carolers on Christmas Eve, such as "figgy pudding" that was very much like modern-day Christmas puddings; [12] [13] [14] in the West Country of England, "figgy pudding" referred to a raisin or plum pudding, not necessarily one ...