Forgotten Antiquities
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A highlight of the Christmas dinner in Victorian times (and still for many today) is the Christmas Pudding, which dates back to the 16h century.  It was made on the first Sunday on Advent, called “stir-up Sunday”. Ingredients include raisins/currants, flour or breadcrumbs, brown sugar, eggs, sweetmeats (candied lemon/orange peel) and suet (raw beef or mutton fat).  The pudding was steamed, then it was soaked in brandy over the next few weeks. The most exciting moment of the Christmas meal was when the pudding was brought out and lit it on fire!

A highlight of the Christmas dinner in Victorian times (and still for many today) is the Christmas Pudding, which dates back to the 16h century.  It was made on the first Sunday on Advent, called “stir-up Sunday”. Ingredients include raisins/currants, flour or breadcrumbs, brown sugar, eggs, sweetmeats (candied lemon/orange peel) and suet (raw beef or mutton fat).  The pudding was steamed, then it was soaked in brandy over the next few weeks. The most exciting moment of the Christmas meal was when the pudding was brought out and lit it on fire!

Posted 2 years ago with 27 notes

1800s food figgy pudding christmas plum pudding recipes

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