Plum Pudding Views

Gourmet Food

The plum pudding's association with Christmas goes back to medieval England with the Roman Catholic church's decree that the pudding should be made on the twenty-fifth Sunday after Trinity, that it be prepared with thirteen ingredients to represent Christ and the twelve apostles, and that every family member stir it in turn from east to west to honour the Magi and their supposed journey in that direction .[1] Recipes for plum puddings appear mainly, if not entirely, in the seventeenth century and later. Their possible ancestors include savoury puddings such as those in Harleian MS 279, crustades,[4] malaches whyte,[5] creme boiled (a kind of stirred custard), and sippets. Various ingredients and methods of these older recipes appear in early plum puddings.

Features of these recipes were combined or refined in ways that could have yielded plum pudding recipes. For example, combining the stirred custard with sippets makes it into a fool, a contemporary of early plum puddings, which is very similar to a pudding. Some early custard tarts, such as the crustade lumbard in Harleian MS 279, are only unlike plum puddings in that they are held together by a pastry crust and not by crumbs or meal. Malaches whyte, another kind of pastry, has a filling of eggs, bread crumbs, and butter, but no plums. So a fully developed plum pudding recipe could be derived from the above list of possible ancestors by some recombination. This is not to say that there were not other ancestors, only that there need not have been any.

Although it took its final form in Victorian England, the pudding's origins can be traced back to the 1420s, to two sources. It emerged not as a confection or a dessert at all, but as a way of preserving meat at the end of the season. Because of shortages of fodder, all surplus livestock were slaughtered in the autumn. The meat was then kept in a pastry case along with dried fruits acting as a preservative. The resultant large mince pies could then be used to feed hosts of people, particularly at the festive season. The chief ancestor of the modern pudding, however, was the pottage, a meat and vegetable concoction originating in Roman times. This was prepared in a large cauldron, the ingredients being slow cooked, with dried fruits, sugar and spices added. In the 15th century, Plum pottage was a sloppy mix of meat, vegetables and fruit served at the beginning of a meal.[6]

The plum pudding model of the atom by J. J. Thomson, who discovered the electron in 1897, was proposed in 1904 before the discovery of the atomic nucleus. In this model, the atom is composed of electrons (which Thomson still called corpuscles , though G. J. Stoney had proposed that atoms of electricity be called electrons in 1894[1]) surrounded by a soup of positive charge to balance the electrons' negative charges, like negatively-charged plums surrounded by positively-charged pudding . The electrons (as we know them today) were thought to be positioned throughout the atom, but with many structures possible for positioning multiple electrons, particularly rotating rings of electrons (see below). Instead of a soup, the atom was also sometimes said to have had a cloud of positive charge.