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Thank You for Christmas Pudding
We Caribbeans are completely indebted to the English for Christmas Pudding, our delectable Christmas dessert.
Trinidadians call it Black Cake, while Barbadians refer to it as Plum Pudding. But in essence it is the same dark, decadent cake, the crowning piece of our Christmas dinner.
Christmas Pudding traversed a long, winding road to become what it is today.
In the Middle Ages, the pudding started off as mince pie, a meat dish with chopped poultry, pheasant and rabbit. Later sugar, apples, raisins and candied oranges were added to the mix.
In the 14th century, another Christmas recipe surfaced. The pudding was called porridge or frumenty and consisted of beef, mutton, raisins, currants, prunes, wine and mixed spices. The soupy mixture was consumed before Christmas celebrations commenced. In 1595, spirits, dried fruit, eggs and breadcrumbs were added and it became plum pudding.
In 1664, however, Puritans banned plum pudding, deeming it a lewd custom, unfit for God’s people. But thanks to King George’s good appetite, plum pudding was absolved and restored to Christmas tradition in 1714.
In English homes, families prepare their pudding on Stir-Up Sunday, the Sunday before Advent. The ingredients are piled up in a large mixing bowl, then each family members get a chance to stir the mixture and make a special Christmas wish.
Another common tradition is to throw an old coin into the pudding mix before it is cooked. The person who finds it in their pudding slice on Christmas Day are believed to achieve wealth, health and happiness. Hopefully they don’t swallow the old coin and reverse the good fortune!
When everyone’s gathered around the table for Christmas dinner, do remember to raise your glass once for her Majesty and thank her for Christmas Pudding. Long live the Queen!
