To make plum-porridge for Christmas is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic porridge made from boiled bread and dried fruit with plums (prunes in fact) in a stock made from boiled beef shins, sack and claret that was finished with boiled plums, spices and typically served for Christmas day breakfast. The full recipe is presented here and I hope you enjoy this classic British version of: To make plum-porridge for Christmas.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To make plum-porridge for Chriſtmas.
TAKE a leg and ſhin of beef, put them into eight gallons of water, and boil them till they are very tender, and when the broth is ſtrong ſtrain it out ; wipe the pot and put in the broth again ; then ſlice ſix penny loaves thin, cut off the top and bottom, put ſome of the liquor to it, cover it up and let it ſtand a quarter of an hour, boil it and ſtrain it, and then put it into your pot. Let it obil a quarter of an hour, then put in five pounds of currants clean waſhed and picked ; let them boil a little, and put in five pounds of raiſins of the ſun, ſtoned, and two pounds of prunes, and let them boil till they ſwell ; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take off the pot ; then put in three pounds of ſugar, a little ſalt, a quart of ſack, a quart of claret, and the juice of two or three lemons. You may thicken with ſago inſtead of bread, if you pleaſe ; pour them into earthen pans, and keep them for uſe. You muſt boil two pounds of prunes in a quart of water till they are tender, and ſtrain them into the pot when it is boiling.
Place the beef in a large pot and pour over the water. Bring to a boil, reduce to a simmer, cover and cook for about 3 hours, or until the beef is very tender and the stock is strong.
Strain the stock into a clean pan. Arrange the bread slices in a bowl and pour over just enough of the stock to moisten. Set aside for 20 minutes then crumble the bread into the main pan with the stock. Set aside for 15 minutes then bring to a boil and cook for 15 minutes. Pass through a fine-meshed sieve and return to the pan. Now add the currants.
Return to a boil and cook for 5 minutes before adding the sultanas and prunes. Bring back to a boil and cook for about 20 minutes, or until the fruit swell up. Add in all the spices at this point and cook for a few minutes more.
Take the pan off the heat and stir in the sugar and salt. Continue stirring until the sugar dissolves ten add the sack and claret and the lemon juice. Pour the mixture into jars and store in the refrigerator until needed.
To use, place 1kg of prunes in 1l of water. Bring to a boil and cook until tender. Place you plum porridge in a pot and bring to a boil. Stir in the softened prunes (discard their cooking liquid). Thicken with a little sago, if desired, and serve for Christmas morning breakfast.
