More Christmas Food

Christmas pudding.  Pudding cloths were introduced in the eighteenth century and plum porridge became plum pudding cooked in a cloth in boiling water. When boar's head became scarce other joints, including turkey, replaced boar.  The pudding became the second main course and was drenched in brandy and set alight.  The Victorians  introduced the idea of  hiding silver charms in the pudding. A ring meant a sweetheart but a thimble meant no sweetheart for a year.  (Yesterday I found a thimble in my Christmas cracker so no luck for romance for this year !)

Mince pies date back before Elizabethan times.  In those days the pies were made with meat as well as spices and fruit.  They were oblong in shape and were said to resemble a manger.  It is said that for every mince pie you eat you are promised a happy month so the object is to eat at least twelve.