We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Had one yesterday with cream and home-made brandy butter Absolutely delicious, particularly with a glass of vintage port!
They are, traditionally, left to mature for some time.
Traditionally called a plum pudding (although our recipe, handed down in my wife's family for several generations) contains no dried plums/prunes. They always make them on stir up Sunday (that's when you stir the pudding mix and get to make a wish).
Home made brandy butter is much better than the bought kind (more brandy) and very easy to make.
A belated Merry Christmas and Happy New Year to one and all.
In the Canadian West, the equivalent was a carrot pudding - more veg (carrots and potatoes) and fewer fruits - but steamed for several hours and then served with a lemon sauce and rum-spiked hard sauce (really just icing). Gather a steamed pudding was common to many of the ethnic groups who pioneered on the prairies in the late 1800's and early 1900's.
"Stir up Sunday" comes from the Collect for the Sunday next before Advent in the Anglican (Episcopalian) liturgy: "Stir up, we beseech the, O Lord, the wills of thy faithful people;..." At a time when people did not have calendars on every wall, it was the church which kept track of the various days of the year. Given a plum pudding tasted better with age, this collect was a reminder to housewives that they'd better get that pudding made soonest.