cuisine
Blending tradition with time WORDS BY LYNDA PAPESCH
Many families still celebrate long-established traditions such as Christmas pudding, with brandy sauce, trifle, Kiwi favourite Pavlova with whipped cream and strawberries, and classic fruit mince pies.
T
he origins of some, such as the Christmas pudding, date back to the 14th-century. In those days it was a sort of porridge known as ‘frumenty’, thickened with eggs, breadcrumbs, dried fruit and beer or spirits. The Victorians took it to the next level, fine-tuning it into the pudding many of us make today. Traditionally it has 13 ingredients – representing Jesus and his 12 disciples. These include raisins, currants, suet, brown sugar, breadcrumbs, citron, lemon peel, orange peel, flour, mixed spices, eggs, milk and brandy, the latter
being poured over the pudding and set alight. The flaming brandy is said to represent the passion of Christ. Christmas puddings were originally boiled in a muslin pudding cloth, although today they are often steamed in a bowl. Traditionally, every family member stirs the pudding three times and makes a secret wish. And a favourite tradition was to stir in small trinkets (some people still do). Whoever found the sixpence was said to have good fortune coming their way; a small crown denoted king or queen for the day.
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