Ah, the infamous Christmas pudding, the cake-like masterpiece made in homes around the country during the festive season! Sometimes called a figgy or plum pudding, it has its roots as far back as the early 15th century, when “plum pottage”, a savoury concoction made from meat and root vegetables, was served at the start of a meal. Then, as it is now, the “plum” in plum pudding was a generic term for any dried fruit, most commonly raisins and currants, with prunes and other added dried, preserved or candied fruit added if available. By the end of the 16th century, dried fruit was more plentiful in England and plum pudding made the shift from savoury to sweet.
So, there’s a brief history of the nation’s festive delight. No time to get baking!
Thanks to our friends at The Vegan Society for supply the ingredients list and the baking direction.