The plum pudding paradox

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Above, you’ll see a picture of a ‘traditional’ plum pudding, eaten at dessert time around the table at Christmas time….before anyone goes ballistic….i’m following the rules of the previous challenge – and it just happened to fall on the page on the origin Christmas puddings

So, when did the craziness start inky?

Those in the know state it kicked off as a wheat porridge with fruit in the 14th Century. Veggies might not have liked this however – as recipes varied – having additions of beef, mutton or even porpoise

(Not to be enjoyed if you have veggie suet in your christmas pud!)

Three centuries later – they thickened the mix with breadcrumbs and eggs – and Dried fruit and your Christmas spices of cinnamon and nutmeg were added – alas – no plums. In 17th Century Yorkshire – they ate it for Breakfast (Not a bad idea)

We eat the Victorian edition of this classic today – No Meat, but spices, fruit, sugar and flour (oh and booze!). Usually after a suitable pause after the Christmas Dinner.