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Regency Christmas Cooking: Christmas Pudding

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Christmas pudding, also called plum pudding, is a traditional Christmas recipe in England. The recipe became prominent during the holiday from the seventeenth century onwards. The recipe appeared in many cookbooks throughout the 1700s, but was not referred to as Christmas pudding until 1747 by Eliza Acton. By the Victorian era, Christmas pudding was synonymous with the holiday in Britain.

Traditions surrounding the making of plum pudding are rather interesting. Every child, when making the pudding, had a turn mixing the ingredients. Silver coins were also baked into the pudding. When served, whoever had the pudding was allowed to keep the coins in their portion.

To celebrate the holiday, I’ve included a recipe for Christmas pudding. Enjoy and Merry Christmas, everyone!

Christmas Pudding Recipe:

1 cup sugar
1 stick of butter
1 cup milk*
2 eggs, be sure to beat
2/3 cup molasses
1/4 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
3 1/2 cups all-purpose flour plus 2 tablespoons
1 1/2 cups raisins, finely chopped
1 cup diced dates
1/2 cup chopped nuts

3 tablespoons candied orange or lemon citron, finely chopped
1 1/2 cups chopped apples
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
Boiling Water

Grease two coffee cans and two pudding molds.

Mix all the ingredients listed (sugar, eggs, milk, butter, salt, baking soda, powder, baking powder) and then add raisins, dates, nuts, cinnamon, nutmeg, cloves, and apples.

Fill the greased pans with the batter, but only 2/3 of the way. Cover the tops of the pans with lid, then place the molds in a large pot. Position the molds on a large rack and add boiling water 2/3 up the side of the mold. Bring to a boil, then reduce the heat to a medium-low. Cover the pot, and boil the pudding for 4 to 5 hours.

Remove from stove, then store in refrigerator until time to serve. Enjoy!

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