Are Christmas cakes and puddings a dying tradition? | juliepower
popular in Sydney in the late 19th century, looked dull by contrast. Dr Newling wasn’t happy with the colour on the inside. It was too pale because it hadn’t boiled for long enough, she said.readers, there was not much left of the suet pudding other than a scrape of glistening fat globules on the plate.The one made with butter was richer and sweeter. I finished that generous slice, too, and rated it as highly suitable as a pudding that doesn’t have the ghost of a moo.
In Dr Newling’s experience there are two types of people: “those who like Christmas cakes and puddings and those who don’t”.Victoria Alexander is continuing the family tradition of baking a Christmas cake. This year, though, she used a recipe for a last-minute Christmas cake from Belinda Jeffery’s Mix & Bake.It could be the Americanisation of the culture – some joke there is only one Christmas cake, and it gets offloaded from one person to the next.
Mrs Beeton was also clear that December was the time to start preparations. “The principal household duty lies in preparing for the creature comforts of those near and dear to us, so as to meet old Christmas with a happy face, a contented mind, and a full larder,” she wrote. “In stoning the plums, washing the currants, cutting the citron, beating the eggs, and mixing the pudding, a housewife is not unworthily greeting the genial season of all good things.
Sydney Living Museum’s Caroline Simpson Library contains a family’s recipe book from 1832 that has at least six different handwritten recipes for puddings on loose sheets of paper inserted inside. One is titled “Victoria Alexander, Sydney author and founder of the Bathers’ Pavilion at Balmoral, has continued her family’s tradition of baking a Christmas cake that was started by her late mother-in-law.
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