“In half a minute Mrs. Cratchit entered—flushed, but smiling proudly—with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.” A Christmas Carol by Charles Dickens, 1843.
Mr. Fezziwig’s Ball, etching by John Leech from A Christmas Carol by Charles Dickens, 1843.
A 19th century Christmas feast would not be complete without a Christmas pudding. Comprised of dried fruit, suet, egg, flour, and other basic ingredients, it was a popular holiday dish in both the Regency and Victorian eras. Naturally, there are many historical recipes available for such an old favorite, but when looking for the simplest, and the best, you need search no further than…
Source: Authentic Victorian Christmas Pudding | Mimi Matthews
Thanks for sharing, Sarah 🙂
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Pleasure, Mimi. Have a lovely Christmas Puddingy holiday!
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I loved the original Christmas card, such a nice variety of seasonal images.
I’m not a great lover of traditional pudding. I prefer mince pies; tops lifted, brandy butter within.
Best wishes, Pete. x
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I’m the same and much prefer mince pies with lashings and lashings of brandy butter!
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