The History of Christmas Pudding and How to Serve It

Christmas pudding is the crowning glory of the festive table, a dense, dark, and fragrant dessert that has been a British staple for centuries. Its origins are steeped in tradition, from medieval 'plum pottage' to the Victorian-era spectacle of flaming brandy. Today, this rich pudding is more than just a dessert; it's a symbol of family, celebration, and the warmth of the season.

In this article, we explore the fascinating history of Christmas pudding, from its humble beginnings to its modern-day revival. We'll also share expert tips on how to serve it, including pairing suggestions with Adnams' own Broadside Christmas Pudding and other festive treats. Whether you're a traditionalist or looking for a modern twist, there's something here for everyone.

Medieval Origins: From Plum Pottage to Christmas Pudding

The ancestor of Christmas pudding was a medieval dish called 'plum pottage' or 'frumenty,' a thick, porridge-like mixture of beef or mutton, dried fruits, spices, and wine. It was typically served as a fasting dish during Advent, but over time, the meat was replaced with suet, and the dish became richer and sweeter. By the 16th century, dried plums (prunes) gave way to raisins, currants, and candied peel, and the pudding began to resemble what we know today.

The association with Christmas grew stronger in the 17th century, when Puritan authorities tried to ban the 'sinful' dish. However, the tradition endured, and by the Victorian era, Christmas pudding had become a festive centrepiece. Queen Victoria's love for the pudding helped cement its place in British culture, and recipes began to include brandy or beer for extra richness.

• Tip: For an authentic medieval touch, try adding a splash of ale or stout to your pudding mixture.

The Victorian Spectacle: Flaming Puddings and Silver Charms

The Victorians elevated Christmas pudding to a theatrical event. A key tradition was dousing the pudding in brandy and setting it alight just before serving, creating a dramatic blue flame that symbolised warmth and prosperity. This practice is still popular today, though modern cooks often use a milder spirit or skip the flame altogether.

Another Victorian innovation was the inclusion of silver charms or coins hidden inside the pudding. Finding a charm was said to bring good luck for the coming year – a silver sixpence for wealth, a ring for marriage, or a thimble for thrift. While these charms are less common today, they add a fun element to the festive meal.

• Safety note: If flaming your pudding, use a long match or lighter and keep a lid nearby to extinguish the flame.

How to Serve Christmas Pudding: Traditional and Modern Ideas

Serving Christmas pudding is an art. Traditionally, it is steamed for several hours, then turned out onto a warm plate and flamed with brandy. It is often accompanied by brandy butter, custard, or cream. For a lighter option, try a dollop of clotted cream or a drizzle of single cream. The pudding's rich, fruity flavour pairs beautifully with sweet accompaniments.

For a modern twist, consider serving your Christmas pudding with a selection of artisan chutneys and conserves. Adnams offers a range of festive condiments that complement the pudding's deep flavours. The Adnams Broadside Christmas Pudding, 900gm is a classic choice, made with Broadside ale for a malty richness. Pair it with the Adnams Champagne & Strawberry Conserve for a touch of elegance, or the Adnams Cider Apple Chutney made with Wild Wave English Cider for a tangy contrast.

• Tip: Warm the pudding gently in a steamer or microwave, then serve with a generous spoonful of brandy butter.

Pairing Christmas Pudding with Drinks and Accompaniments

The perfect drink can elevate your Christmas pudding experience. A classic pairing is a glass of sweet sherry, port, or a rich dessert wine like Sauternes. For beer lovers, a dark, malty ale such as Adnams Broadside complements the pudding's fruit and spice notes. Alternatively, a spiced rum or whisky can add warmth.

Don't forget the accompaniments. A dollop of the Adnams Single Malt Whisky & Seville Orange Marmalade adds a zesty kick, while the Adnams Onion Chutney, made with Broadside beer, offers a savoury-sweet balance. For a truly indulgent finish, serve with the Adnams x H&J Chocolate Truffle Selection Box on the side – a decadent treat for chocolate lovers.

• Pro tip: For a non-alcoholic option, try a spiced apple juice or a rich hot chocolate.

Modern Twists on a Classic Dessert

While traditional Christmas pudding remains beloved, many home cooks are experimenting with variations. Some add chocolate chips or dried cherries for extra richness, while others swap suet for butter or plant-based alternatives. For a gluten-free version, use gluten-free breadcrumbs or ground almonds.

Another trend is to deconstruct the pudding: serve the components separately – a rich fruit compote, a crumble topping, and a custard or ice cream – allowing guests to build their own dessert. Adnams' range of chutneys and conserves can be used as toppings or mix-ins, adding layers of flavour. The Adnams Broadside Christmas Pudding, 900gm is a perfect base for these creative presentations.

• Try a 'Christmas pudding trifle' by layering crumbled pudding with custard, cream, and fruit compote.

Whether you cherish the Victorian tradition of a flaming pudding or prefer a modern deconstructed version, Christmas pudding remains a festive favourite. For a truly special centrepiece, try the Adnams Broadside Christmas Pudding, 900gm, made with real ale and packed with fruit and spices. Pair it with a selection of Adnams chutneys and conserves for a memorable holiday feast. Explore the full range today and make this Christmas one to remember.