Those that know me well know that I have an almost unreasonable fear of fire. I'm always on the lookout for potential situations that could lead to uncontrolled flames; I shun the use of most candles (even though I love the ambience and the fragrance); and despite the fact that our house has not one, but TWO, Inglenook fireplaces, I prefer the Cracking Fire DVD. So imagine my distress on Christmas Day when our dinner host LIT the dessert, a beautiful Christmas Pud, on fire...about a foot away from my two and four year old children. (Whom I secretly fear will become pyromaniacs if they are ever allowed to see and open flame!)
Once I finally got my heartbeat under control. I settled in to enjoy this truly lovely dessert. In the UK a pudding is not the mousse-like treat that Americans associate with a Snak-Pack; rather, the term pudding is used to refer to any dessert that is being offered. My children, who were all born in this country, commonly ask, "Is there a pudding plan tonight?" So cake is pudding, ice cream is pudding, tiramisu is pudding; however, a good old "Bill Cosby would be proud" pudding is usually referred to as mousse. Today's traditional Christmas pudding is a dessert that became popular in Victorian England (although forms of of it have been around since at least the 1400s when it primarily a savory dish rather than a sweet). It contains dried fruit, nuts, suet, treacle, and usually a healthy dose of brandy or other alcohol.
Traditionally, puddings were boiled in a pudding cloth, which gave it a completely round shape. But today's preference is the use of a pudding basin, giving the dessert a nice dome shape and a flat side. Initial cooking is usually done on "Stir-up Sunday" and involves steaming for many hours. Stir-up Sunday is four or five weeks before Christmas (the last Sunday before Advent). It takes its name from a verse in the Book of Common Prayer,
"Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may by thee be plenteously rewarded; through Jesus Christ our Lord. Amen."
All members of the household would give the mix a stir and make a wish.
On Christmas day the pudding is served by reheating (steaming once more), and dressed with brandy which is set alight. The pudding is traditionally topped off with a sprig of holly. It can be eaten with hard sauce, brandy butter, rum butter, cream, lemon cream, or custard.
The flavor is complex and luxurious...and one that I will forever associate with Christmas, wherever I am. (However, I am not sure that I will ever be able to actually light one...perhaps that is better left to professionals.)
If you would like to try a Christmas Pudding for yourself, Delia Smith's recipe should provide an excellent result. Past Christmas you say? Many families in the UK save the pudding made each year for the following Christmas. They feel this allows the flavors to fully mature!
