National Plum Pudding Day

The Great February Pudding Plot

Welcome, culinary adventurers and calendar enthusiasts, to the whimsical and somewhat perplexing world of National Plum Pudding Day! Yes, you read that right. While most folks are still grappling with their New Year’s resolutions (or pretending they never made them), February 12th rolls around with a deliciously defiant proposition: let’s celebrate a traditional Christmas dessert—right in the middle of February!

Now, before you double-check your calendars or question the space-time continuum, let’s dive into the scrumptiously odd timing of this celebration. Plum pudding, or Christmas pudding as it’s often known, is a festive dish steeped in holiday tradition. It’s typically served ablaze, drenched in brandy, to the collective "oohs" and "aahs" of impressed dinner guests. So, why in the world are we talking about it in February? It’s like deciding to carve pumpkins in April—delightfully confusing, but oddly satisfying.

A Dessert’s Bold Move

Legend has it (or at least this is what we like to imagine) that plum pudding, tired of being pigeonholed into the crowded Christmas lineup, decided to stage a culinary coup by claiming February 12th as its own. "Why should eggnog and gingerbread cookies get all the attention?" the plum pudding pondered. In a bold move for dessert independence, plum pudding chose this day to shine, far removed from the shadow of its Christmas cousins. After all, why be a mere holiday sidekick when you can be the star of your own show?

But there’s more to this tale! February 12th is not just a random date; it aligns with the birthday of a very famous historical figure, Abraham Lincoln. What better way to celebrate Honest Abe’s day of birth than with a dessert that’s, well, historically confused? It’s as if the plum pudding declared, "If Abe can unite a nation, I can unite the holidays." And so, it did—with raisins, brandy, and a dash of audacity.

The Timeless Charm of Plum Pudding

Ah, plum pudding—a dessert as rich in history as it is in flavor. Often associated with the holiday season and brimming with nostalgia, this classic British treat has found a way to sneak its way into the hearts (and stomachs) of dessert lovers everywhere. Despite its name, plum pudding contains no plums, and it’s not exactly what most of us would call a “pudding.” Instead, it’s a dense, steamed cake packed with dried fruits, warming spices, and a touch of brandy—because, let’s face it, everything’s better with a splash of brandy.

Plum pudding is more than just a dessert; it’s a tradition. Whether you’re lighting it aflame for a festive show or enjoying a slice with a dollop of cream on a cold winter’s day, this pudding is a celebration of the cozy comforts that make life a little sweeter. So, whether you’re a seasoned baker or trying your hand at this for the first time, here’s a recipe to help you create your own slice of history—one delicious bite at a time.

Classic Plum Pudding Recipe

Ingredients:

For the Pudding:

• • 1 cup (200g) finely chopped suet (or unsalted butter, grated)
  • 1 cup (200g) brown sugar
  • 1 cup (150g) all-purpose flour
  • 1 cup (150g) breadcrumbs
  • 1 cup (240ml) milk
  • 4 large eggs, beaten
  • 1 cup (150g) raisins
  • 1 cup (150g) currants
  • 1/2 cup (75g) chopped dried figs
  • 1/2 cup (75g) chopped dates
  • 1/2 cup (75g) candied peel
  • 1/4 cup (60ml) brandy or rum
  • 1/4 cup (60ml) molasses or treacle
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • Zest of one lemon
  • Zest of one orange
  • 1 teaspoon baking powder
  • A pinch of salt

For Steaming:

• • Butter or cooking spray for greasing the pudding basin
  • Parchment paper and aluminum foil for covering

For Serving:

• • Brandy or rum for flaming (optional)
  • Custard, cream, or brandy butter (optional)

Instructions:

1. 1. Prepare the Fruit Mixture:

      • In a large mixing bowl, combine the raisins, currants, figs, dates, and candied peel. Pour the brandy or rum over the fruit and mix well. Cover and let sit for at least an hour, preferably overnight, to allow the fruit to soak up the alcohol and become plump.

   2. Mix the Dry Ingredients:

      • In another large bowl, sift together the flour, breadcrumbs, brown sugar, spices (cinnamon, nutmeg, allspice, cloves), baking powder, and a pinch of salt. Stir in the suet or grated butter.

   3. Combine the Wet Ingredients:

      • In a separate bowl, whisk together the eggs, milk, molasses or treacle, lemon zest, and orange zest until well combined.

   4. Mix the Pudding:

      • Pour the wet ingredients into the dry ingredients and stir to combine. Add the soaked fruit and any remaining liquid from the bowl, mixing thoroughly until all ingredients are well incorporated.

   5. Prepare the Pudding Basin:

      • Grease a 2-quart (2-liter) pudding basin or heatproof bowl with butter or cooking spray. Spoon the pudding mixture into the basin, pressing it down gently to ensure there are no air pockets.

   6. Cover the Pudding:

      • Cut a circle of parchment paper to fit over the top of the pudding mixture. Place it directly on the surface of the pudding. Cover the basin with a double layer of aluminum foil, pleating it in the middle to allow for expansion during cooking. Secure the foil tightly with kitchen string around the rim of the basin.

   7. Steam the Pudding:

      • Place the pudding basin in a large pot with a tight-fitting lid. Fill the pot with boiling water halfway up the side of the basin. Cover the pot and steam the pudding for about 6 hours. Keep an eye on the water level, adding more boiling water as needed to ensure the basin is always partially submerged.

   8. Cool and Store the Pudding:

      • Once the pudding is cooked, carefully remove the basin from the pot and let it cool completely. Remove the foil and parchment paper. If you’re not serving it immediately, replace the parchment paper and foil, and store the pudding in a cool, dark place for up to a few weeks. The flavors will continue to develop over time.

   9. Reheat and Serve:

      • When ready to serve, reheat the pudding by steaming it again for about 2 hours. For a dramatic presentation, you can warm a few tablespoons of brandy or rum, pour it over the hot pudding, and light it with a match to flame it before serving. Be careful!

   10. Enjoy:

       • Serve the plum pudding warm with custard, cream, or brandy butter. Enjoy the rich, fruity flavors that have been cherished for generations!

This recipe is a bit time-intensive, but the end result is a traditional and indulgent plum pudding that’s perfect for special occasions, including National Plum Pudding Day.

Why Plum Pudding, Though? A Dessert with an Identity Crisis

For the uninitiated, plum pudding is a delightful conundrum wrapped in a riddle, much like its February celebration. First off, it rarely contains plums. (Wait, what?) Second, it’s less of a pudding in the American sense and more of a steamed cake loaded with dried fruits, nuts, spices, and sometimes a splash (or two) of brandy. The “plum” in its name refers to the pre-Victorian use of the word for raisins, which, honestly, just adds to the festive confusion. But who needs clarity when you’ve got flavor?

Celebrating National Plum Pudding Day in February is an act of delicious rebellion. It’s a reminder that some traditions are meant to be enjoyed year-round, not just when the calendar dictates. Plus, it gives plum pudding enthusiasts a legitimate excuse to whip up this rich, fruity dessert at a time when the winter chill still lingers, and the holiday treats are but a distant, sugar-frosted memory. It’s like discovering a hidden stash of Christmas cheer just when you thought the season was over.

So, Why Not Christmas? Because Plum Pudding Plays by Its Own Rules

The answer is simple: plum pudding refuses to be confined to the holiday season. It’s a dessert that demands attention, and February 12th offers the spotlight it so richly deserves. Plus, let’s be honest: by Christmas, we’re all so inundated with sweets that plum pudding often gets the cold shoulder. It’s the forgotten hero of the dessert table, overshadowed by flashier confections. But not today, my friends. Today, the plum pudding reigns supreme!

National Plum Pudding Day is a whimsical reminder that joy, much like dessert, need not be seasonal. It’s also a gentle nudge to us all that sometimes the best things in life don’t fit neatly into a box—or a calendar. So, this February 12th, why not dust off your steamer, gather your dried fruits, and pay homage to this defiant dessert? After all, in the depths of winter, what could be more heartwarming than a dish that’s both a slice of history and a celebration of culinary independence?

National Plum Pudding Day is not just a day; it's an experience, a culinary adventure that reminds us of the power of food to bring people together, inspire stories, and create laughter. It’s a humorous rebellion against the tyranny of the calendar, proving once and for all that some dishes are too good to be confined to a single season. So, let’s raise our spoons in solidarity and dig into a dish that boldly claims, "I am not just for Christmas!" After all, if a dessert can pull off a plot this daring, the least we can do is enjoy every bite.

So, gather your ingredients, light the brandy, and let the flames of festivity burn bright—because plum pudding is here to stay, no matter what the calendar says.

Buon appetito!

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