Christmas pudding

History
It originated as a 14th century "porridge" called frumenty that was made by boiling beef and mutton with raisins, currants, prunes, wines and spices. This would often be more like soup and was eaten as a fasting dish in preparation for the Christmas activities.By 1595 frumenty was evolving into plum pudding, having been thickened with eggs,breadcrumbs,dried fruit and given more flavour thanks to the addition of ale and spirits. In 1664 the pudding was banned by the Puritans descibing it as a lewd custom andits rich ingredients as unfit for God-fearing people. In 1714 Goerge 1 re-established it as part of the Christmas feast.By Victorian times Christmas puddings had evolved into something which looked similar to the ones enjoyed today.

Customs
Over the years many customs have surrounded this popular festive dessert.It is said puddings should be made by the 25th Sunday after Trinity, prepared with 13 ingredients to represent Christ and His Disciples and that every member of the family take turns to stir the pudding with a wooden spoon from east to west in honour of the Three Kings.