Christmas Pudding is the rich culmination of a long tradition of â€œplum puddingsâ€ which can be traced back to the early 15th century. Like early mince pies, the puddings contained meat of which a token remains in the use of suet. The name â€œplumâ€ referred to prune, but it soon came to mean any dried fruit. This rich dish was served on feast days such as All Saintâ€™s Day, Christmas and New Yearâ€™s Day.
The Christmas Pudding tradition as known today has been established since the 19th century. The pudding is traditionally served with rum or brandy butter, topped with a sprig of holly and set alight with rum or another spirit and popular in clubs all over India. We offer you here a pressure cooker variation of the classic recipe, which keeps well and can be served throughout the year. (If wishedÂ you can reduce or substitute some of the candied fruit).
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