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Christmas pudding is sweet, dried-fruit pudding traditionally served as part of Christmas dinner in Britain and other countries to which the tradition has been exported. It has its origins in medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine.
To do it right you want classic stuffing, spiced cabbage with cranberries, an herby roast turkey, and a classic plum pudding! (Extra points if you score some crackers to pull before the meal.) Drinks
To make a traditional Christmas Pudding, make sure to drench the cake in a boozy sauce such as rum or brandy for full flavor. Make the puddings a day in advance, wrap with saran wrap and store ...
With only six ingredients needed for this recipe, it's easy to make and embodies the cozy, comforting essence of the season. ... Bake the pudding at 350 degrees fahrenheit until it’s golden ...
Christmas pudding. The suet pudding dates back to at least the start of the 18th century. Mary Kettilby's 1714 A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery gives a recipe for "An excellent Plumb-Pudding", which calls for "one pound of Suet, shred very small and sifted" along with raisins, flour, sugar, eggs, and a little salt; these were to be boiled for "four ...
Poor Robin, in his Almanack for the year 1676, (speaking of the winter quarter,) says, "and lastly, who would but praise it, because of Christmas, when good cheer doth so abound, as if all the world were made of minced pies, plum-pudding, and furmety ." [3] It was often eaten on Mothering Sunday, the fourth Sunday of Lent, in late spring. On ...
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