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More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
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Christmas pudding
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A rich, dark pudding made of flour, suet, eggs, currants and other dried fruit, spices, ale and brandy. It usually has the upturned shape of the bowl in which it has been steamed, but sometimes is a complete sphere. It is served as the pudding course on Christmas day, accompanied by *brandy butter; traditionally a sprig of holly crowns it, lucky silver charms and coins are concealed within it, and flaming brandy is poured over it just before it is served.
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The old custom was for all the family to take a turn at stirring the Christmas pudding with a wooden spoon on Stir-Up Sunday – a day in late November on which the Anglican collect requests the Lord to 'stir up the wills' of His faithful people, that they may bring forth 'the fruit of good works'.
The Christmas pudding is also known as a plum pudding. In the late 17C, when a pudding of this kind is first mentioned (already in connection with Christmas), the word 'plum' was used for dried currants and raisins.
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