Puddings and Sweetmeats

Posted: Tue Dec 19, 2006 2:57 pm Post subject: Puddings and Sweetmeats

I'm not sure if these terms are strictly something that is Regency/Victorian related, or more British English versus American English. I'm reading a book where the house party guests all come into the kitchen and stir the Christmas pudding. I know the pudding in the book is not the same as the Jell-O kind we Americans buy in the store. So what is "pudding"?

Also what exactly are "sweet meats"? I know it's a kind of treat, but everytime I see the words I think of beef jerky. lepra

I just can't associate meat with candy.

Thanks! roll smilie

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Posted: Tue Dec 19, 2006 10:07 pm Post subject:

First of all, remember that the British use "pudding" as a generic term for dessert. It really has nothing to do with the custard we call pudding. As for Christmas puddings, or plum puddings -- these are are steamed or boiled cake-like desserts made with suet and lots of dried fruit and nuts, like a fruitcake. And lots of brandy or other spirits. Traditionally they were made in a freeform round shape by simply gathering up the dough in a cloth. These days they are more likely to be made in a bowl or mold. They are often made as much as a year in advance (and no less than 4 weeks in advance, ie at Advent) and soaked in more spirits throughout the year so that by the time they are eaten, they are RIPE! And highly flammable. Very Happy

My aunt used to make one every year and she delivered it to the table flaming. Then she poured a hard sauce over it when served (sliced in wedges like a cake). I have to confess I never cared for it. But then, I don't much like fruitcake either.

I once stayed in an old inn in Surrey that had dozens and dozens of Christmas puddings covered in cheesecloth and hanging by hooks from the rafters of the dining room. It was September, and I was told the puddings had been there since January. Each one had a name on the bottom of the bowl for the person who'd ordered it for Christmas.

As for "sweetmeat" -- that's another generic term that simply means a sweet confection of some kind. In the Regency and earlier, those confections would most likely have been some sort of candied fruit or nut. Remember, they didn't have chocolates yet. (One more reason I wouldn't want to live back then!)
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Posted: Wed Dec 20, 2006 11:10 am Post subject:

Posted: Sun Mar 18, 2007 9:48 pm Post subject:

I always find that pudding reference quite confusing. Thanks for clearing that up Candice and a great question Manuelita.

That's so funny they had the puddings hanging from the ceiling. Boy after saucing up the pudding all year long, you would only need a tiny slice to get you in a happy festive mood!
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~~*Diana*~~

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Posted: Sun Mar 18, 2007 10:33 pm Post subject:

Those puddings sound like they're a danger to you head to toe. But boy, would you be pleased as Punch! Wink

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keirasoleore.blogspot.com

Posted: Thu May 10, 2007 6:35 am Post subject:

One book that I love and is very helpful is "Sweets: A History of Candy" by Tim Richardson. It gives the history and progression of candies of all sorts.

Another great book, which I reference all the time is "Food & Drink in Britain: From the Stone Age to the 19th Century" by C. Anne Wilson. Not only does it seem to cover everything, but she gives descriptions of what things looked and tasted like.
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Live up to your potential instead of imitating someone else's. ~ Martha Burgess

Posted: Mon Mar 31, 2008 12:00 am Post subject:

Yes, we call deserts puddings. It can be anything like ice cream, custart, cake,...
The pudding that Candice describes with the fruit and brandy is traditionally known as a Christmas pudding or plum pudding (even though is hasn't got any plums in it) and is normally eaten at Christmas. You can buy them in the shop or just make them yourself. Mostly when people make them they start on them a few months before Xmas so that the fruit can really soak up the brandy that is used and make it extra strong. When it is Christmas time you just warm the puddings up and cover them with brandy sauce. Its is full off calories and if your on a diet it really is going to go out of the window Very Happy

Posted: Mon Mar 31, 2008 4:59 am Post subject:

AnnieJane, these puddings sound incredibly delicious. And that hard sauce... yum!
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Upstart Joined: 02 Mar 2009 Posts: 14 Location: UK

Hi Everyone,

I'm new but thought I would add to this topic.

A 'Sweatmeat' is a sweetened delicacy, such as a preserve or sweet, formally a cake or pastry.

As for the Christmas pudding it also contained suet along with the fruit and brandy, and it was a tradition to put a sixpence in when the mixture was being mixed like the young ladies in the book you read, and it was considered lucky to get the slice with the sixpence.

Sadly it's very difficult to get six pences here anymore, plus I think Health and Safety would be up in arms.

Helen H.

Viscountess of the Manor Joined: 20 Sep 2006 Posts: 1100

There are lots of other "period" puddings as well. I love making Quaking Pudding (very tasty). If you really want to get an idea about period foods, check out some of the period cookbooks that are online:

http://delicious.com/thebeaumonde/Cookbooks

Last year when I was preparing for The Beau Monde's annual conference I did a bunch of posts about the period recipes I was working on for my Regency Refreshments workshop (including one on Quaking Pudding):

http://delicious.com/thebeaumonde/Refreshments
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w/a Isobel Carr
Ripe for Pleasure, May 2011
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Posted: Tue Mar 03, 2009 2:39 pm Post subject:

Posted: Tue Mar 03, 2009 5:33 pm Post subject:

Welcome to The Manor, Helen.

Keira
Board Mod
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Upstart Joined: 02 Mar 2009 Posts: 14 Location: UK

Thanks everyone for the warm welcome.

I'll try to remember to proof read my messages in future - so as not to make illegible comments - so for 'presence' please read 'preserve'.

How not to make a good impression. Rolling Eyes

Cheers everyone

Helen H.