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Rich fruit pudding made with delicious vine fruit and mixed peel. History of Christmas Pudding: Christmas Pudding or Plum Pudding is a traditional British Christmas dessert. It is customarily decorated with a sprig of holly, doused in brandy, set afire and ceremoniously brought to the dinner table. It originated as a fourteenth century porridge called frumenty. Ingredients included beef, mutton, raisins, currants, prunes, wine, and mixed spices. In 1595, spirits, dried fruit, eggs, and breadcrumbs were added to the recipe and it became plum pudding. Meat was eliminated from the recipe in the 17th century in favor of more sweets, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. By Victorian times, the Christmas pudding became the round shaped treat we know today, made with flour, fruits, suet, sugar and spices all topped with holly. It was around this time that the tradition of placing a silver coin, usually a sixpence, into the mixture was established. The person finding it would get to keep the money with the promise of wealth for the coming year. It is traditionally made five weeks before Christmas, on or after the Sunday before Advent. That day was often deemed Stir-up Sunday, and each family member or child in the household gave the pudding a stir and made a wish. Today, Christmas pudding is the center piece of the dessert table, at the end of a festive Christmas dinner. It is enjoyed by all, and is typically served with double cream, brandy butter or custard. Product is suitable for vegetarians. This product contains alcohol. Imported from England. Product of The United Kingdom.
Cooking: Appliances vary. The following are guide lines only. To Steam: Remove all packaging including clear film. Place in a heat proof bowl or pudding mold. Cover with lid or two sheets of foil secured tightly with kitchen string. Place in a steamer over boiling water, or use a saucepan and add boiling water half way up the sides of the container. Cover saucepan and steam over medium-low heat for 1 hour. Top up boiling water as needed. Do not allow to boil dry. After 1 hour remove carefully from steamer, carefully remove lid and loosen edges with a knife. To Microwave: Remove product from carton. Leave pudding in clear film wrapper. Place on a suitable microwaveable plate or dish and heat for 3 minutes on high. Leave to stand for 2 minutes before serving. Product should be piping hot when removing from microwave. Take care when removing the protective film, use scissors to cut film. Serving Suggestions: Invert cooked pudding onto a serving plate. Delicious when served with custard, brandy sauce, clotted cream or ice cream. Also delicious just on it's own - Enjoy! Serves 4.
Sultanas, Sugar, Breadcrumbs (Wheat Flour, Salt, Yeast), Cider (Apples, Sulphur Dioxide to Maintain Freshness), Vegetable Suet (Palm and Sunflower Oils, Wheat Flour), Mixed Double Cut Citrus Peel (Orange & Lemon Peel, Glucose Syrup, Sugar, Citric Acid, Sulphur Dioxide to Maintain Freshness), Wheat Flour, Glucose Syrup, Egg, Vegetable Glycerine (Palm Kernal Oil, Coconut Oil), Vegetable Fat (Canola and Palm Oils, Water, Salt), Spice, Caramel Color, Salt, Citric Acid, Artificial Lemon Flavor.
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