ingredients. Primarily, it was a method for preserving meat. Because of a shortage of fodder, most livestock were slaughtered at the end of a season. Dried fruits were added to the mixture as a preservative and the mixture was kept in pastry cases and the results were called mince pies. Over time, sugar, apples, raisins, candied oranges and lemons were added.
A closer relative to the modern Christmas pudding originated from the porridge, frumenty or pottage in the 14th century. Ingredients included beef, mutton, raisins, currents, spiced wine and mixed spices. These ingredients were slow cooked in a huge cauldron and it was a souplike dish consumed prior to celebrations.
Prunes were added to the recipe during the reign of Elizabeth 1. The dish became so popular, it was known as plum potage. By the18th century meat preservation techniques had improved and the sweet content of mince pies and plum pottage were increased. The addition of flour and suet to create a pudding as we recognise it today, did not appear until the 1830’s.
In the next Christmas article, we will uncover the origins of the Christmas Tree and Santa Claus.
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Darren Johnson is the co-owner of Little Pixie Gifts (http://www.littlepixiegifts.com.au), a specialist provider of high quality Christmas Hampers , Gourmet Gift Baskets and Baby Gifts . Gifts can be ordered from anywhere in the world and are delivered Australia wide.