The Surprising History of Plum Pudding: A Timeless Holiday Delight
Updated: 2 minutes ago
Long before pumpkin pie became the Thanksgiving standard, there was plum pudding. This rich, spiced dessert graced American holiday tables as early as 1796. But the story of this festive treat begins much earlier, in 15th century England. It started as "plum pottage," a hearty mixture served at winter feasts and special celebrations.
Here's a fun fact: there are no plums in plum pudding! In the 1600s, "plum" was slang for any dried fruit, especially raisins. The name stuck, even as the recipe evolved from a savory porridge to the sweet, fruit-packed dessert we know today. By the time the first American cookbook—Amelia Simmons' "American Cookery"—was published in 1796, plum pudding had already found its way to Thanksgiving tables across the young nation.
The Historic Recipe (1747)
Hannah Glasse's Boiled Plum Pudding
From "The Art of Cookery Made Plain and Easy"
Ingredients:
1 lb suet, chopped
1 lb currants
1 lb raisins
8 eggs (4 whole + 4 whites)
½ nutmeg, grated
1 tsp ground ginger
1 lb flour
1 pint milk
Method:
Mix everything together into a thick batter. Boil in a cloth bag for 5 hours. Yes, 5 hours! Our ancestors had patience.
The Modern Version of Plum Pudding
Easy Steamed Plum Pudding
No suet required!
Ingredients:
Dry Mix:
2 cups flour
3 cups bread crumbs
1 cup brown sugar
2 tsp pumpkin pie spice
1 tsp baking soda
Wet Mix:
1 cup softened butter
4 eggs
¾ cup milk
⅔ cup brandy (or apple juice)
2 tbsp molasses
Zest of 1 orange
The Fruit (about 4 cups total):
1½ cups raisins
1 cup currants
½ cup dried cranberries or cherries
½ cup chopped dates
1 grated apple
1 grated carrot
Instructions:
Soak the fruit: Mix all fruits with brandy and orange zest. Let sit for at least 1 hour.
Mix dry ingredients in a large bowl.
Cream butter and sugar. Add eggs one at a time, then molasses and milk.
Combine everything: Fold wet into dry, then add the fruit mixture. The batter should be thick and sticky.
Prepare your bowl: Generously butter a 6-cup pudding basin or heat-proof bowl. Fill it ¾ full. Cover the top with buttered parchment, then foil. Tie securely with string.
Steam: Place the bowl on a trivet in a large pot. Add boiling water halfway up the sides. Cover the pot and steam for 3-4 hours on a gentle simmer. Check the water level occasionally.
Cool completely before unmolding.
To serve: Re-steam for 30 minutes. Unmold onto a plate. For drama, warm ¼ cup brandy, pour over the pudding, and carefully ignite!
Serve with: Vanilla ice cream, whipped cream, or brandy butter.
Make ahead: This pudding keeps for weeks wrapped in parchment. Some families make it months in advance!
Why Bring This Back?
In our age of instant everything, there's something magical about a dessert that requires patience and ritual. Plum pudding connects us to generations of celebration—from medieval harvest feasts to Victorian Christmas dinners to early American Thanksgivings. The process of making it can be a bonding experience, a way to connect with our roots and traditions.
The Emotional Connection
Making plum pudding is not just about the ingredients. It's about the memories we create while preparing it. Each step can be a chance to share stories, laughter, and love. As we stir the batter, we can think of those who came before us. We can imagine their celebrations and the joy they felt. This dessert becomes a bridge between past and present.
The Unforgettable Presentation
Plus, that flaming entrance at the table? Unforgettable. It adds a touch of excitement and wonder to any gathering. The sight of the flames dancing on the pudding is sure to capture everyone's attention. It’s a moment that will be remembered long after the last bite is taken.
A Recipe for Togetherness
Will you try it this Thanksgiving? Share your pudding photos with us! I would love to see how you put your own spin on this classic dish.
Explore the journey of your family history through DNA. It's a fascinating way to discover connections and find belonging.
Comments