On the Regency Sideboard

While roast beef and venison were the main course of the dinner, along with goose, capon, pheasant, bustard, swan and/or peacock, the real treat of the Regency Christmas meal was the pudding.

A pudding needed to be started before the first Sunday of Advent in order to be considered a true Christmas pudding. It was thought to improve with time. The recipe called for a mixture of thirteen ingredients (to represent Christ and the twelve apostles) which was boiled in a pudding cloth. Usual ingredients included suet, brown sugar, raisins, currants, citron, lemon and orange peels, spices, crumbs, flour, eggs, milk and brandy.

Other Christmas deserts included gingerbread, butter shortbread, trifle and syllabub (a milk, brandy and wine concoction which might be drunk or later whipped, gelled and eaten.) Children delighted in sugar plums and ginger nuts.

What sort of goodies will your family enjoy for Christmas? I’m always looking for a good EASY recipe…

8 thoughts on “On the Regency Sideboard

  1. MiaMarlowe says:

    Jane–My DH would love your raspberry treats. That’s his favorite berry. How smart of you to sneak a fruit into a Christmas goodie!

  2. Jane L says:

    Ok ladies now I am hungry also! I make these simple little rasberry treats.
    I buy premade chocolate shells, little molds. Fill with five or six rasberries and drizzle melted chocolate over them. Some molds I fill with a simple chocolate mouse and top with a small dab of whipping cream and shaved chocolate. My kids love them!
    Another favorite, is a container of strawberrry yogurt, crushed pinapple. Blend in blender, pour into muffin cups freeze. take out before serving. Slice strawberry into three slices. Slice kiwi, place kiwi in middle of each muffin cup and place sliced strawberry around it (like flower petals) looks festive and my 27 year old can eat these like candy! he loves them.

  3. MiaMarlowe says:

    Deb–Your Maple Nutty Bars are making me hungry!

  4. MiaMarlowe says:

    Gillian–No worries. Come back whenever you can, no questions asked!

    I love a thick stew in the winter time too. I’m especially partial to oyster stew, but I’m the only one in the fam who likes it. Sometimes, I do fix it for myself while the rest of them eat chili.

  5. MiaMarlowe says:

    Maggie–Make sure your hero doesn’t bring the kissing bough in until Christmas Eve. It was considered unlucky to decorate early.

    Your lobster dish sounds scrumptious!

  6. Deb says:

    My aunt would make a spice cake and a homemade lemon curd to go with it for everyone in the family.
    We make Danish cookies and Danish puff.
    I just made Maple Nutty Bars on Sat. Here’s the recipe:
    Maple Nutty Bars
    8 or 9 squares of chocolate almond bark (16-18 oz.)
    1- 12 oz. pkg. butterscotch chips
    1 1/4 c peanut butter
    1 c butter
    1/2 c evaporated milk
    7 3/4 c to 8 c powdered sugar
    2-3  c dry roasted peanuts
    1 small box of vanilla cook-n-serve pudding (not instant)
    1 1/2 Tablespoons maple flavoring
    In saucepan, melt chocolate and butterscotch chips. Remove from heat and stir in peanut butter. Lightly spray a jelly roll pan. Spread half of the mixture in the pan (about 2 cups). Put in frig to harden. In another pan, melt butter, evaporated milk, and vanilla pudding. Cook until thick, stirring constantly. Don’t let it get lumpy. Remove from heat and add powdered sugar and maple flavoring. Spread over cooled chocolate mixture. Add peanuts to rest of peanut butter-chocolate mixture (may have to remelt). Spread the rest of the mixture on top of the vanilla layer. Cut into small squares because they are so rich. The combo of maple, peanut butter, chocolate, and butterscotch really taste great together.

    Jelly roll pan is best because the squares will be too thick in a reg. pan.  Also, they can be hard to get out of the pan.

  7. Gillian Layne says:

    Mia, these posts are wonderful! I’m sorry I#39;ve let my work schedule keep me away so long.br /br /We (meaning the kids) love a cream cheese dip with mini chocolate chips and teddy grahams. I dearly love soups all winter, and at Christmas and New Years we#39;ll have split pea w/wild rice and ham, cheese and broccoli, and vegetable soups.

  8. Maggie Robinson/Margaret Rowe says:

    We#39;ve got some premade puddings and hard sauce in our pantry. It#39;s the one dessert our kids won#39;t touch, so more for me and my husband. :)br /br /Our Christmas eve is usually quot;heavy hors d#39;oevvres,quot; so I do a hot lobster dip w/ cream cheese amp; various seasonings. It#39;s different every year but yummy.br /br /Merry Christmas! I#39;m enjoying your Regency Christmas and am almost ready for my hero to bring a kissing bough to the heroine#39;s house in my WIP. :)

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