Just thought I’d post a video of the lighting of the Christmas pudding. Americans, don’t fret, the “pudding” you see is indeed labeled correctly. Pudding, in Scotland, means dessert in general.

To make properly, Christmas puddings need several months to mature, including the repeated dousing in alcohol, perhaps port, cognac, or whiskey. A pudding can then be kept for years–not in the fridge–just covered and in the cabinet for years, which really freaks me out. The main taste ends up being said alcohol, cherries, raisins, nutmeg, cloves, and sultanas.

Overall, Christmas puddings taste, well. You know fruitcake? Just multiply that by ten or so. Yeah. Unfortunate.  But hey, it’s a tradition.

Of course, if you don’t want to make a dubious-tasting pudding months before your Christmas celebration, many Scottish companies have come to your aid. Some, even, claiming some rather strange sounding traditions themselves.

The Matthew Walker company founded in 1899 describes this curious history.

Did you know?

• the recipe is based on 13 core ingredients representing Jesus and his disciples
• many pudding lovers add a sprig of holly to the pudding which symbolized Jesus’ crown of thorns and protection against evil (my family did this, but hadn’t heard of the symbolism)
• the brandy lighted symbolizes a halo which represents the passion of Christ (or it’s just fun to light desserts on fire!)

Well, at least it was small.

[youtube=http://www.youtube.com/watch?v=UsD9RexEjhM]