Few foods can trace their history back through multiple centuries. Plum pudding stands out as one of those few. It began in Roman times as a pottage, a meat and vegetable concoction prepared in a large cauldron. Dried fruits, sugar and spices might be added to the mix as well.Share
Another ancestor to the plum pudding, porridge or frumenty appeared in the fourteenth century. A soup-like fasting dish containing meats, raisins, currants, prunes, wine and spices, it was eaten before the Christmas celebrations began. By the fifteenth century, plum pottage a soupy mix of meat, vegetables and fruit was served to start a meal.
As the seventeenth century opened, frumenty evolved into a plum pudding. Thickened with eggs, breadcrumbs, and dried fruit, the addition of beer and spirits gave it more flavor and increased its shelf life. Variants were made with white meat, though gradually the meat was omitted and replaced by suet. The root vegetables also disappeared. By 1650, the plum pudding had transformed from a main dish to a dessert, the customary one served at Christmas. Not long afterward though, plum pudding was banned by Oliver Cromwell because he believed the ritual of flaming the pudding harked back to pagan celebrations of the winter solstice.
George I, sometime called the Pudding King revived the dish in 1714 when he requested that plum pudding be served as part of his royal feast to celebrate his first Christmas in England. Subsequently it became entrenched as part of traditional holiday celebrations, taking its final form of cannon-ball of flour, fruits, suet, sugar and spices, all topped with holly in the 1830’s. In 1858 it was first dubbed the Christmas Pudding, recorded as such in Anthony Trollope's Doctore Thorne. (Read entire post.)