Fire up the ol’ Christmas pudding
3.28 tons
The weight of the world’s largest-ever Christmas pudding, made over eight days in 1992.
Christmas pudding first made a name for itself in medieval England, initially in the form of a savoury soup or porridge dish named frumenty. It contained beef, mutton, raisins, wine and spices, and was eaten as a fasting dish leading up to the festivities of Christmas.
By the late 1500s, the soup was being thickened with eggs, breadcrumbs and dried fruit, and beer and spirits were added for more flavour. It was during the Victorian era that making and steaming the pudding on ‘Stir-up Sunday’ (which is the last Sunday before the season of advent) took hold, where each family member would have a turn stirring the mixture and make a wish for the year to
