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The traditional British Christmas Pudding with brandy sauce and a sprig of holy.
The first recipes of this pudding came from the Middle Ages. In 1595, spirits, dried fruit, eggs, and breadcrumbs were added to the recipe and it became plum pudding. In 1664, it was banned by the Puritans as a lewd custom! In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked and tasted as it does today. The traditional cooking time takes about eight hours, with preparation taking even longer due to extensive marinating. The longer the fruit is marinated in brandy, cider, or both, the better it tastes and this could take weeks!
Christmas memories in our household revolve around the silver sixpences my Nanna used to hide in the pudding well after decimalisation made them obsolete...and the year my Mum made the roux so thick she had to make up the sauce with bottles of brandy, leading to multiple pans of very boozy sauce, great hilarity and a story that always comes up at the mere mention of Christmas, once again embarrassing a usually fabulous cook ;)
Designed completely by me ;)
Made from felt and stuffed with polyfil. Completely hand sewn and stuffed.
Please note that as each pudding is hand cut and sewn, the holly & sauce may very slightly in each piece.
3 inches or 8 cms in diameter
© Ouissi of British Cream Tea
The first recipes of this pudding came from the Middle Ages. In 1595, spirits, dried fruit, eggs, and breadcrumbs were added to the recipe and it became plum pudding. In 1664, it was banned by the Puritans as a lewd custom! In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked and tasted as it does today. The traditional cooking time takes about eight hours, with preparation taking even longer due to extensive marinating. The longer the fruit is marinated in brandy, cider, or both, the better it tastes and this could take weeks!
Christmas memories in our household revolve around the silver sixpences my Nanna used to hide in the pudding well after decimalisation made them obsolete...and the year my Mum made the roux so thick she had to make up the sauce with bottles of brandy, leading to multiple pans of very boozy sauce, great hilarity and a story that always comes up at the mere mention of Christmas, once again embarrassing a usually fabulous cook ;)
Designed completely by me ;)
Made from felt and stuffed with polyfil. Completely hand sewn and stuffed.
Please note that as each pudding is hand cut and sewn, the holly & sauce may very slightly in each piece.
3 inches or 8 cms in diameter
© Ouissi of British Cream Tea
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Christmas Pudding Felt Food Sculpture
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Product Description:
$ 25.00
The traditional British Christmas Pudding with brandy sauce and a sprig of holy.
The first recipes of this pudding came from the Middle Ages. In 1595, spirits, dried fruit, eggs, and breadcrumbs were added to the recipe and it became plum pudding. In 1664, it was banned by the Puritans as a lewd custom! In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked and tasted as it does today. The traditional cooking time takes about eight hours, with preparation taking even longer due to extensive marinating. The longer the fruit is marinated in brandy, cider, or both, the better it tastes and this could take weeks!
Christmas memories in our household revolve around the silver sixpences my Nanna used to hide in the pudding well after decimalisation made them obsolete...and the year my Mum made the roux so thick she had to make up the sauce with bottles of brandy, leading to multiple pans of very boozy sauce, great hilarity and a story that always comes up at the mere mention of Christmas, once again embarrassing a usually fabulous cook ;)
Designed completely by me ;)
Made from felt and stuffed with polyfil. Completely hand sewn and stuffed.
Please note that as each pudding is hand cut and sewn, the holly & sauce may very slightly in each piece.
3 inches or 8 cms in diameter
© Ouissi of British Cream Tea
The first recipes of this pudding came from the Middle Ages. In 1595, spirits, dried fruit, eggs, and breadcrumbs were added to the recipe and it became plum pudding. In 1664, it was banned by the Puritans as a lewd custom! In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked and tasted as it does today. The traditional cooking time takes about eight hours, with preparation taking even longer due to extensive marinating. The longer the fruit is marinated in brandy, cider, or both, the better it tastes and this could take weeks!
Christmas memories in our household revolve around the silver sixpences my Nanna used to hide in the pudding well after decimalisation made them obsolete...and the year my Mum made the roux so thick she had to make up the sauce with bottles of brandy, leading to multiple pans of very boozy sauce, great hilarity and a story that always comes up at the mere mention of Christmas, once again embarrassing a usually fabulous cook ;)
Designed completely by me ;)
Made from felt and stuffed with polyfil. Completely hand sewn and stuffed.
Please note that as each pudding is hand cut and sewn, the holly & sauce may very slightly in each piece.
3 inches or 8 cms in diameter
© Ouissi of British Cream Tea
Hours Invested: 1
Total Item Views 12
$25.00
Shipping:
United Kingdom $2.00
$0.50 if purchased with another item
All Other Countries $4.00
$1.50 if purchased with another item
Accepted Payment Methods:
Materials Used:
felt, polyfil, thread, love
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Welcome to my Art Fire boutique where you can find my lifesize felt sculptures of beloved and memory jolting British treats made with my heart and two hands.
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