IN A unique effort, Hotel Fortune Landmark held a plum pudding mixing programnme in which prominent personalities of the City participated in mixing the ingredients for a 400-kg pudding. District Collector Vivek Aggarwal was the chief guest of the programme.
A hotel spokesman said here that 150-kg of dry fruits, 50 bottles of wine, 50 bottles of rum, 50 bottles of whisky, gold and silver coins were mixed by the prominent personalities of the City in the plum pudding on a 18x5 feet table. All the VVIPs wore chef’s cap, aprons and hand gloves while doing the mixing.
This mixture will be sealed and reopened on December 25 and plum pudding will be distributed that day at Hotel Fortune Landmark. Gold and silver coins found in the pudding will be kept by the recipients.
Plum pudding became a Christmas dish in England in the late 17th century, when the festival returned after its prohibition by King Oliver Cromwell. The pudding replaced plum porridge, a once popular, semi-liquid dish that was served with the first course and eaten with a spoon. This dish contained prunes-dried plums and thus came to be known as plum pudding. Prunes were later replaced largely by raisins.
In the aged-old tradition, many people put coins and lucky charms a ring and a thimble–into the pudding. Finding the coin is said to bring good fortune in the coming year, the ring heralds a wedding and the thimble a happy married life. In many homes, when the pudding is mixed, family members are invited to stir and wish. The practice is believed to come from witchcraft with the witch stirring a cauldron while casting a spell.