An imposter is amongst the midst of traditional Christmas fare.
When spices, alcohol and dried fruit collide in a mixture held together by some form of protein, fat and carbs (traditionally egg, suet and breadcrumbs) and then steamed it becomes plum pudding. But…
plum pudding doesn’t actually contain any plums!
Modern day plum pudding or Christmas pudding is credited with originating in medieval England. The word plum is said to refer to raisins or prunes (which technically are dried plums) used in the mixture. In a nutshell (or plum shell?) the evolution of plum pudding is said to be as follows: pottage → frumenty → plum pudding
“Bubble, bubble, toil and trouble.”
In Roman times pottage was a mixture of meat and vegetables cooked in a cauldron.
Frumenty, or porridge, is a fasting meal composed of meat, wine, spices and dried fruit (usually raisins, prunes and currants) and served before the Christmas meal. Like porridge, it is soupy in texture.
And thanks to British royalty, plum pudding has become a tradition after the Christmas meal.
This vegetarian and part-time vegan is having none of this suet. Instead I have created my own holiday tradition – plum pudding in a chocolate shell.
This year I combined my homemade cranberry sauce with white chocolate and ensconced it in a plum pudding mould.
and forgive me for the Wikipedia link