Many Jamaicans are familiar with the Christmas cake, others with the plum pudding. What is the history of these two items and are they different? My research led me to information that show some slight differences based on their origins.

The plum pudding

The plum pudding evolved from a method of preserving food in the 14th century called 'mince meat/pies' where large amounts of meat were preserved at the end of autumn by combining it with dried fruits and other ingredients and then placing it into a pastry case. This was then served during the festive season.

Another Roman dish called pottage, which is a meat and vegetable stew slowly cooked with fruits and spices, impacted what became the plum pudding. Many of us remember the nursery rhyme, 'Peas porridge hot, peas porridge cold ... in the pot nine days old', this is a similar dish but made with split peas and lentils. Over time, other ingredients such as bread crumbs and reddish brown colouring were added to the pottage, with less meat and more fruits.

It is said that by 1830, flour, sugar, fruits and spices were used in the plum pudding and meats were replaced by beef suet. This rich concoction with prune (dried plums), raisins, nuts and fruit juice or brandy, was poured into a piece of cloth and tied in a bundle then boiled for many hours. The plum pudding was cooked with different items, such as a silver coin inside which would bring good fortune to the persons who received them. Traditionally, these puddings were made four to five weeks before Christmas on a Sunday called, stir-up Sunday. On this Sunday each family member was allowed to stir the batter then make a wish. Before serving, the puddings were reheated for a short time. Brandy was then poured on them and they were flamed. They would also be served with a sauce made from sugar and butter.

The Christmas cake

The Christmas cake came after the plum pudding and is also tied to the celebrations of the many days of Christmas. It is said that it was baked with a pea inside and the person who received this would receive good luck. The traditions of the plum pudding and Christmas cake travelled with people from Europe to the New World.

The Jamaican twist

We in Jamaica have added our twist to this tradition. I can remember taking turn with many family members to stir the Christmas cake mixture. Those were the days of wooden spoons. The reward was getting a chance to lick the spoon and bowl. There are a wide variety of family recipes that abound. Some people prefer their cake moist while others prefer it crumbly. There is even another group of people who like their Christmas cake rich and dark with fruits, rum and browning versus the lighter-shade version.

Few people make the traditional plum pudding. Nowadays, cakes are either 'steamed' or baked. Often it is the richness of the ingredients that dictates the method of baking.

Many people now buy commercial Christmas cakes as they either don't know how to prepare them or are too busy to do so. If you make your own cakes, here are a few tips:

Use 25-30 per cent less butter and sugar as the fruits are sufficiently sweet.

Use less alcohol.

Add citrus rind to improve the flavour.

Add your favourite fruit juice instead of alcohol.

Bake some as gifts.

Eat small slices and savour each delicious bite.

Rosalee M. Brown is a registered dietitian/nutritionist who operates Integrated Nutrition and Health Services; email: yourhealth@gleanerjm.com.