Plum pudding, a quintessential Christmas dessert, conjures images of cozy fireplaces, festive gatherings, and a rich, dark, spiced treat. But a question often arises amidst the holiday cheer: if it’s called plum pudding, why doesn’t it actually contain any plums? The answer, like the pudding itself, is a complex and layered confection of history, linguistics, and evolving culinary traditions. Prepare to delve into the fascinating story behind this fruity misnomer.
The Curious Case of “Plum”: A Historical Perspective
To understand the absence of plums in plum pudding, we need to journey back in time and explore the changing meaning of the word “plum” itself. For centuries, the term “plum” wasn’t exclusively associated with the juicy stone fruit we know today.
“Plum” as a Raisin: A Linguistic Shift
In medieval England, “plum” was a generic term used to describe various dried fruits, particularly raisins and currants. These dried fruits were often added to savory dishes to provide sweetness and richness. Therefore, a “plum” pudding simply meant a pudding containing dried fruit. This broad definition is crucial to understanding the historical context.
Pre-Victorian Plum Pudding: A Savory Beginning
Early versions of plum pudding were far removed from the sweet dessert we enjoy today. These were more akin to a savory stew, a thickened soup filled with meat, vegetables, and, of course, those all-important “plums” (raisins). These early puddings were often prepared in a large cauldron and were far from the refined dessert they would later become. They represented a way to use up leftover scraps and provide sustenance during the colder months.
Frumenty: The Ancestor of Plum Pudding
The true ancestor of plum pudding is arguably frumenty, a dish dating back to the Middle Ages. Frumenty was a thick porridge made from cracked wheat, broth, beef or mutton, and spices. It was commonly served as a fasting food or during religious feasts. Over time, fruits like raisins and currants were added, gradually transforming the savory frumenty into something resembling the early plum puddings.
The Evolution of Plum Pudding: From Savory to Sweet
The transition from savory stew to sweet dessert was a gradual process, influenced by changing tastes, availability of ingredients, and evolving culinary techniques.
The Influence of Dried Fruit and Spices
As trade routes expanded and ingredients became more readily available, dried fruits like raisins, currants, and sultanas became more accessible. These fruits contributed to the increasing sweetness and richness of the pudding. Spices like cinnamon, nutmeg, and cloves were also added, further enhancing the flavor profile and transforming the dish into something more akin to a dessert.
The Victorian Transformation: A Christmas Tradition is Born
The Victorian era played a pivotal role in shaping plum pudding into the Christmas tradition we know today. Queen Victoria’s love for the dish helped popularize it, and it became a staple of Christmas celebrations in Britain and beyond. During this period, the savory elements were largely phased out, replaced by an emphasis on dried fruits, spices, and alcohol. This solidified its position as a sweet dessert.
The Rise of Christmas Pudding: A Naming Convention
As the pudding evolved, it became more commonly known as “Christmas pudding” or “figgy pudding,” although the name “plum pudding” persisted, despite the absence of actual plums. The persistence of the “plum pudding” name is likely due to tradition and familiarity.
Ingredients and Preparation: A Closer Look
A traditional plum pudding recipe typically includes a mixture of dried fruits, spices, suet, breadcrumbs, eggs, and molasses or brown sugar. The mixture is then steamed for several hours, often weeks or even months before Christmas, allowing the flavors to meld and deepen.
Key Ingredients: More Than Just Fruit
- Dried Fruits: Raisins, currants, and sultanas form the backbone of the pudding, providing sweetness, texture, and a rich, fruity flavor.
- Suet: Beef suet adds richness and moisture to the pudding, helping to bind the ingredients together. Vegetarian alternatives like vegetable suet are also available.
- Spices: Cinnamon, nutmeg, cloves, and ginger contribute to the warm, festive flavor of the pudding.
- Alcohol: Brandy, rum, or stout are often added to the pudding, both for flavor and as a preservative.
The Steaming Process: A Labor of Love
The steaming process is crucial for achieving the desired texture and flavor of plum pudding. The long, slow steaming allows the ingredients to meld together and the flavors to deepen. It also helps to create a moist, dense pudding that is rich and flavorful.
Serving and Presentation: A Festive Finale
Plum pudding is traditionally served warm, often flambéed with brandy. It is typically accompanied by a dollop of brandy butter, custard, or cream. The presentation of plum pudding is also important, with sprigs of holly and a dusting of icing sugar often used to decorate the pudding.
Why the Name Persists: Tradition and Nostalgia
Even though modern plum pudding doesn’t contain plums, the name has stuck. This is largely due to tradition, familiarity, and nostalgia. The name “plum pudding” evokes a sense of history and heritage, connecting us to past generations and Christmas traditions.
The Power of Tradition: A Culinary Legacy
Traditions play a significant role in shaping our culinary experiences. The name “plum pudding” is deeply ingrained in our cultural consciousness, and changing it would likely be met with resistance.
Nostalgia and the Holidays: Fond Memories
For many, plum pudding is associated with fond childhood memories of Christmas gatherings and family traditions. The name itself evokes a sense of warmth, comfort, and nostalgia, making it an integral part of the holiday season.
Conclusion: A Fruity Misunderstanding with a Rich History
The absence of plums in plum pudding is not an oversight but rather a reflection of the evolving meaning of the word “plum” and the historical development of the dish. From its humble beginnings as a savory stew to its current status as a beloved Christmas dessert, plum pudding has undergone a remarkable transformation. While the name may be misleading, the rich history, complex flavors, and enduring tradition of plum pudding make it a truly special and cherished part of the holiday season. The story is a testament to how food names can outlive their original meanings, becoming symbols of culinary history and cultural identity.
Why is plum pudding called plum pudding if it doesn’t contain plums?
The name “plum pudding” is a historical misnomer stemming from the medieval use of the word “plums” to refer to raisins and other dried fruits in general, rather than the specific fresh plum fruit we know today. During this period, any dish that contained dried fruits was often broadly categorized as a “plum” dish. This linguistic ambiguity continued to influence the naming conventions of various foods, including what would become Christmas or fig pudding.
Over time, the specific recipe for plum pudding evolved, incorporating a wider variety of dried fruits, spices, and other ingredients. While actual plums might have occasionally been included at some point in its history, they were never the defining ingredient. The name, however, stuck, perpetuating the somewhat confusing association with plums despite their absence in most modern recipes.
What are the key ingredients in plum pudding that replace the actual plums?
Modern plum pudding relies heavily on a rich combination of dried fruits like raisins, currants, and sultanas to provide the sweet and fruity character. These dried fruits are plumped and infused with flavour through soaking in alcohol, often brandy or rum, for an extended period. This process not only enhances their taste but also aids in preserving the pudding.
Beyond the dried fruits, a crucial element of plum pudding is suet, which adds a distinctive richness and moistness to the pudding. A blend of spices, such as cinnamon, nutmeg, and cloves, contributes to the warm, comforting aroma and flavour profile. These ingredients, combined with breadcrumbs, eggs, and dark sugar, create the complex and satisfying texture and taste that characterize traditional plum pudding.
How did plum pudding evolve from a savory dish to a sweet treat?
Plum pudding, in its early iterations, was indeed more of a savory dish. Initially, it was a mixture of boiled meats, vegetables, and dried fruits, served as a way to preserve food for the winter months. The inclusion of breadcrumbs and spices helped to thicken the mixture and add flavour.
As time progressed, the proportion of meat gradually decreased, and the amount of dried fruits and sweeteners increased. This shift was influenced by the growing availability of sugar and spices, making the pudding more palatable as a dessert item. By the Victorian era, the savory elements had largely disappeared, solidifying plum pudding’s place as a sweet and celebratory dessert, particularly associated with Christmas.
What is the significance of serving plum pudding at Christmas?
The association of plum pudding with Christmas is deeply rooted in historical traditions and symbolism. During the medieval period, the preparation of the pudding was often a communal activity, with each member of the household contributing ingredients and stirring the mixture in a specific direction, symbolizing the journey of the Magi to Bethlehem.
The pudding’s rich and festive ingredients, like dried fruits and spices, were considered special treats, reserved for celebratory occasions like Christmas. The tradition of flambéing the pudding with brandy before serving further enhanced its celebratory aura, representing the warmth and light of the Christmas season. The round shape of the pudding is also said to symbolize the crown of thorns.
How is plum pudding traditionally prepared and cooked?
Traditionally, plum pudding is prepared well in advance of Christmas, often weeks or even months beforehand. The process involves combining all the ingredients, including the dried fruits, suet, spices, breadcrumbs, eggs, and alcohol, in a large bowl and thoroughly mixing them. This allows the flavours to meld and deepen over time.
The mixture is then typically placed in a pudding basin, which is covered with a cloth or foil and secured tightly. The pudding is then steamed for several hours, a method that ensures a moist and tender texture. After steaming, the pudding is allowed to cool completely and is often stored in a cool, dark place until Christmas Day when it is reheated and served.
What is the history of the ‘stir-up Sunday’ tradition associated with plum pudding?
“Stir-up Sunday” is the traditional day, observed on the last Sunday before Advent, for families to gather and prepare their Christmas plum pudding. The name comes from the opening words of the collect for the day in the Book of Common Prayer: “Stir up, we beseech thee, O Lord, the wills of thy faithful people.”
On this day, family members would take turns stirring the pudding mixture, each making a wish for the coming year. The act of stirring was also symbolic, representing the stirring of one’s soul and preparing for the Christmas season. The tradition provided a festive and communal way to begin the preparations for Christmas.
What are some modern variations of plum pudding?
While traditional plum pudding remains a cherished Christmas treat, modern adaptations cater to various dietary needs and preferences. Vegetarian and vegan versions often replace suet with vegetable shortening or a combination of grated apples and butter substitutes.
Other variations might incorporate different types of alcohol or experiment with unusual flavour combinations, such as adding chocolate or citrus zest. Some recipes also opt for baking the pudding instead of steaming, resulting in a slightly different texture. Despite these variations, the core elements of dried fruits, spices, and a rich, moist texture typically remain central to the concept of plum pudding.