Welcome to Awakenings

Life IS history in the making. Every word we say, everything we do becomes history the moment it is said or done. Life void of memories leaves nothing but emptiness. For those who might consider history boring, think again: It is who we are, what we do and why we are here. We are certainly individuals in our thoughts and deeds but we all germinated from seeds planted long, long ago.

Thursday, February 11, 2016

Plum Pudding & Abraham Lincoln

What? No plums in Plum Pudding?
What is the idea of a pudding that is usually served around Christmas but celebrated in February and named after a fruit that is not even an ingredient in the recipe? Since February 12 is that day of celebration, let's look more into the meaning of...

Plum Pudding Courtesy of Ehow.com
First, perhaps we should begin with a definition of a plum. For most us, our knowledge of the plum is a dark purple to reddish-purple, smooth-skinned, fleshy, edible fruit. Did you know it is also defined as a raisin, when added to a pudding or cake? Back in the 17th century recipes that called for 'plums' actually meant the addition of raisins or other fruits. Tada! Concerning the pudding part of Plum Pudding, it is warm boiled or steamed pudding. At one point during the Puritan reign in England, it was outlawed having been determined to be "sinfully rich"!
What in the world is the connection of Plum Pudding to Abraham Lincoln?

Abraham Lincoln
(Photo: Getty Images/iStock)
The origin of Plum Pudding finds its place on dinner tables at Christmas time. It is often referred to as Christmas Pudding with that name being first recorded in 1858 in a novel by Anthony Trollope. Abraham Lincoln was known to absolutely love Plum Pudding. Since Lincoln was born on February 12, 1809 it is very possible that this date was selected in conjunction with his birthday. Abraham Lincoln was the 16th President of the United States of America.

Celebrate Lincoln's birthday with brain teasers while you enjoy a dish of...


1 lb. raisins
1 lb. currants
1 lb. sultanas (white raisins)
1/2 lb. brown sugar
1 c. flour
2 c. bread crumbs
1 lb. suet, shredded
1 tsp. nutmeg
1 tsp. allspice
1 tsp. salt
2 c. mixed candied fruit peel
8 eggs
1/2 c. milk
1/4 pt. brandy
1 c. Guinnes Stout
Mix dry ingredients in a large bowl and set aside. Beat eggs and milk together. Make a well in the middle of the dry ingredients and pour in milk and egg mixture. Stir. Add brandy and stout. Butter or oil clean, empty coffee can tins (about 5). Fill 2/3 full. Cover each of these "pudding molds" with waxed paper and a cloth. Tie securely around rim. Place in a deep kettle. Simmer 5 1/2 hours, covered.NEVER let the water go off the boil. Replenish the water with boiling water as necessary. When cold, remove cloth and paper from tins. Remove from tins and rewrap in waxed paper and aluminum foil. Store in refrigerator. Best made 2 to 4 weeks before Christmas. To serve, remove paper, slice, place in buttered pan. Place a small amount of butter on each. Heat at 350 degrees. May be served with Brandy Hard Sauce or just flaming. The secret of the blue flames is to warm a tablespoon each of brandy and of vodka in a ladle, light same and spoon over pudding.