Christmas pudding
Christmas pudding
Christmas pudding (pronunciation: /ˈkrɪsməs ˈpʊdɪŋ/) is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit.
Etymology
The term "Christmas pudding" is first recorded in 1858 in a novel by Anthony Trollope. The name "plum pudding" comes from the pre-Victorian use of the word "plums" as a term for raisins or other fruits. Plums are not one of the ingredients in Christmas pudding.
Ingredients
The pudding is composed of many dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger, and other spices. The pudding is aged for a month or more, or even a year; the high alcohol content of the pudding prevents it from spoiling during this time.
Traditions
A tradition is to make the Christmas pudding on "Stir-up Sunday", which is the Sunday before Advent, (five weeks before Christmas). Every member of the family or household stirs the pudding mix and makes a wish.
Related Terms
External links
- Medical encyclopedia article on Christmas pudding
- Wikipedia's article - Christmas pudding
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