Is It Too Late To Make The Ultimate Christmas Pudding? | Ask Nigella.com (2024)

FAQs

Can you eat 3 year old Christmas pudding? ›

Some Christmas puddings, made with dried fruit in the traditional way, are fine to be eaten as much as two years after they were made. "Bear in mind if the pudding is alcohol-free, of course, it will last a good while with the sugar content, but it will not last as long without alcohol to preserve it," stresses Juliet.

Most Christmas Pudding recipes will require starting a few weeks before Christmas, usually between four and six weeks ahead of the actual day. Christmas puddings and fruit cakes benefit from being made way in advance because it allows the flavours to intensify and the colour deepen over time.

During the aging process, the many compounds in the pudding begin to break down, releasing new compounds, like aldehydes and esters, which are associated with sweet, fruity flavours and aromas. This chemistry has long captured attention: for example, as the focus of a research article published in The Lancet in 1903.

By the mid-1600s, plum pudding was sufficiently associated with Christmas that when Oliver Cromwell came to power in 1647 he had it banned, along with Yule logs, carol-singing and nativity scenes. To Cromwell and his Puritan associates, such merry-making smacked of Druidic paganism and Roman Catholic idolatry.

A month or so may be fine - but a year or two? No! Throw it away! Being a powder in a package, it may be fine in that you may not get sick, but the quality and taste in foods decline over time.

While the pudding won't dry out if it's steamed for too long, some of the ingredients inside may be spoiled by being overcooked.

Here's a general guideline: Room Temperature: It's safe to store Christmas pudding at room temperature for a few days, but it's not recommended for long-term storage. Refrigerator: In the fridge, Christmas pudding can last for up to a week while maintaining its quality.

Since traditional Christmas pudding is made with a variety of dried fruits and nuts along with eggs and suet (animal fat)- the high content of the liquor helps it taste better and better over time, with no risk of spoiling even two years after they are made!

The pudding should be stirred from east to west, in honour of the Magi (Wise Men) who came from the east to visit the baby Jesus. It's also a good excuse to enjoy a wee dram or a cup of festive mulled wine! On Christmas Day the pudding has its own ritual.

The mixed spices, cinnamon, ginger, cloves, pimentos (or all spice) in a Christmas pudding are also an incredible source of aromatic antioxidants. Spices aid digestion and have anti-inflammatory and anti-bacterial properties.

How often should you feed a Christmas pudding? ›

To feed the pudding, poke some holes in the top of the pudding and pour in 1-2 tablespoons of brandy every week, until Christmas Day. To serve, steam the pudding again for about two hours to reheat it.

Another age-old favourite, Christmas pudding itself is not overly high in fat, but it's a concentrated source of energy thanks to its heavy dried fruit load and once we add the brandy sauce, custard and/or ice cream, our favourite Christmas dessert contains up to 600-800 calories per serve.

Superstitions say that Christmas pudding must be prepared with 13 ingredients, which are said to represent Jesus and his twelve disciples. It is also said that the mixture should be stirred in turn from east to west, by each family member, to honour the disciples' journey.

It is key that every member of the family gives the pudding mixture a stir and makes a wish at the same time. Traditionally, a silver sixpence was stirred in to bring whoever found the coin on Christmas Day wealth and good luck in the year to come.

However, “Christmas pudding” is specifically a “plum pudding” or spiced cake filled with dried fruits and generally seeped with some sort of alcohol (traditionally brandy) and often treacle (molasses). Americans not only have no Christmas Pudding, we have no “puddings” at all. We call them desserts!.

Since traditional Christmas pudding is made with a variety of dried fruits and nuts along with eggs and suet (animal fat)- the high content of the liquor helps it taste better and better over time, with no risk of spoiling even two years after they are made!

If unrefrigerated then we would suggest no longer than 3 hours. If the battter is refrigerated then up to one day is fine, though let it stand at room temperature for about 45 minutes before steaming so that the pudding batter can come up to room temperature.

The pudding should be stored in a cool, dark and dry place. If the pudding is in a warm and humid environment (such as a steamy kitchen) then there is a risk that some mould will develop on the pudding. If you live in a warm or humid climate then it may be better to store the pudding in the fridge or to freeze it.

If you choose not to do anything with your Christmas pudding, don't throw it away. Christmas pudding can be frozen for up to 3 months.