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| English Tudor Christmas Carolers |
Back
in the 18th century (and a couple centuries before) when caroler's sang out
"We Wish You a Merry Christmas" and implored, "Oh bring us some
figgy pudding," and warned, "We won't go until we get some" and
demanded, "So bring it right here," they were calling out for a
Christmas pudding imbued with tradition...and quite a bit of alcohol. Figgy
Pudding, AKA Christmas Pudding, AKA Plum Pudding, AKA Christmas Pottage, is
brought to us from 17th century England and, as this writer can attest from
personal experience, can be prepared today with as much or as little Christmas
spirit (spirits) as the intended audience requires. I am sure those
merry-makers of old, caroling from door to door on cold December evenings, were
warmed by both the goodwill and alcohol content of their beloved pudding.
As
with all things setting Christmas apart from any other time of the year, the
Puritans banned Christmas Pudding (way too festive for those folks.) It came
back to roaring popularity with the reign of King George I of England who loved
it and who became known (along with other less endearing names, especially here
in the Colonies) as the "Pudding King." The king included the pudding
in his royal Christmas feast of 1714 when he first arrived from Hanover and
taken the throne.
Tradition
has it that each member of the family should have a hand in the preparation
with each taking a turn to stir from "East to West" to represent the
Magi on their journey from East to West to find and honor the Christ Child.
Admittedly I am most directionally challenged so, living on the east coast of
America, I suppose I would just have the stirring be done counterclockwise.
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| Christmas Pudding from Wikipedia |
Below
are directions for the pudding you can prepare yourself anytime during the
season (it keeps a loooong time.) Traditional recipes include suet but this one leaves it out. Having made pudding with suet, I can assure you the pudding will be fine without it! Thanks to NPR.org and baker, Dorrie
Greenspan, for this recipe. Enjoy!
Figgy/Christmas/Plum
Pudding
Dorie
Greenspan, author of Baking:
From My Home to Yours, created this recipe for figgy
Christmas pudding fo rAll Things Considered.
Makes 8 to 10 servings
12 plump
dried Calymyrna figs, snipped into small pieces
1/2 cup
water
1/2 cup
dark rum
1/3 cup
cognac or brandy
1/2 cup
raisins
1 1/3
cups all-purpose flour
2
teaspoons baking powder
1 1/2
teaspoons cinnamon
1
teaspoon ginger
1/2
teaspoon freshly grated nutmeg
1/4
teaspoon cloves
1/4
teaspoon salt
3 large
eggs
1
(packed) cup brown sugar
2 cups
fresh white bread crumbs (made from about 8 inches of baguette)
1 stick
(4 ounces) unsalted butter, melted and cooled
1 cup
dried cherries
1 cup
dried cranberries
1/3 cup
brandy, cognac or rum, to flame the pudding (optional)
Softly
whipped, lightly sweetened heavy cream, vanilla ice cream or applesauce,
homemade or store-bought, for serving (optional)
Getting
ready: You'll need a tube pan with a capacity of 8 to 10 cups — a Bundt or
Kugelhopf pan is perfect here — and a stock pot that can hold the pan. (If
you've got a lobster pot, use that; it'll be nice and roomy.) Put a double
thickness of paper toweling in the bottom of the pot — it will keep the pudding
from jiggling too much while it's steaming. Spray the tube pan with cooking
spray, then butter it generously, making sure to give the center tube a good
coating.
Put the
figs and water in a saucepan and bring to a boil. Lower the heat and, keeping
an eye on the pan, cook until the water is almost evaporated. Add the cognac or
brandy, rum and raisins and bring the liquids back to a boil. Remove the pan
from the heat, make sure it's in an open space, have a pot cover at hand and,
standing back, set the liquid aflame. Let the flames burn for 2 minutes, then
extinguish them by sealing the pan with the pot cover. For a milder taste, burn
the rum and brandy until the flames die out on their own. Set the pan aside
uncovered.
Whisk
together the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt
and keep at hand.
Working
in a mixing bowl with a whisk, beat the eggs and brown sugar together until
well blended. Switch to a rubber spatula and stir in the bread crumbs, followed
by the melted butter and the fig mixture (liquids included). Add the dry
ingredients to the bowl and gently mix them in — you'll have a thick batter.
Fold in the cherries and cranberries.
Scrape
the batter into the prepared pan and seal the pan tightly with aluminum foil.
Set the pan into the stock pot and fill the pot with enough hot water to come
one-half to two-thirds of the way up the sides of the baking pan. Bring the
water to a boil, then cover the pot tightly with foil and the lid.
Lower
the heat so that the water simmers gently, and steam the pudding for 2 hours.
(Check to make sure that the water level isn't getting too low; fill with more
water, if necessary.) Carefully remove the foil sealing the pot — open the foil
away from you to protect your arms and face — and then take off the foil
covering the pan. To test that the pudding is done, stick a skewer or thin
knife into the center of the pudding — the skewer or knife should come out dry.
To
remove the pudding from the pan (a tricky operation), I find it easiest to
carefully empty the water into the sink, and then carefully ease the baking pan
out on its side. Transfer the pan to a cooling rack and let the pudding cool
for 5 minutes. Detach the pudding from the sides of the pan using a kitchen
knife, if necessary, then gently invert it onto the rack. Allow the pudding to
cool for 30 minutes.
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| Flaming Figgy Pudding from Wikipedia |
If you'd
like to flame the pudding — nothing's more dramatic — warm 1/3 cup of brandy,
cognac or rum in a saucepan over medium heat. Pour the warm liquid over the top
of the pudding, and then, taking every precaution that Smokey Bear would, set a
match to the alcohol. When the flames die out, cut the pudding into generous
pieces. Actually, there's so much fruit in the pudding, the only way to cut
neat slices is to make the slices generous.
Serve
the pudding with whipped cream, ice cream or applesauce.
Alternatively,
you can cool the pudding completely, wrap it very well in several layers of
plastic wrap and refrigerate it for up to two weeks. When you are ready to
serve, butter the pan the pudding was cooked in, slip the pudding back into the
pan, seal the pan with foil, and re-steam for 45 minutes.
Have
a good week, dear Reader. Thanks for stopping by...Y'all come back now!
Kate
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