Charles Dickens’ works, especially A Christmas Carol, evoke vivid images of a traditional Victorian Christmas: roaring fires, joyful gatherings, and tables laden with food. In the 19th century, Dickens helped shape modern Christmas celebrations by emphasizing family, charity, and festivity. Central to these celebrations were the sumptuous meals and desserts that captured the heart of the season.
The Christmas Feast in Dickens’ Time
Victorian Christmas meals were rich, hearty, and celebratory, reflecting a growing prosperity among the middle class. The table was often filled with seasonal and local ingredients, and the centerpiece was typically a roast. Dickens immortalized these scenes in his novels, where food symbolized warmth, generosity, and community.
1. The Main Dish: Roasted Meats
For many Victorian families, roast goose was the preferred Christmas dish, as highlighted in A Christmas Carol. The Cratchit family, despite their modest means, cherished their roasted goose, stuffed with sage and onion and served with a rich gravy. Wealthier households, however, favored roasted turkey, which became increasingly popular thanks to expanding agricultural practices and improved transport links.
Other options included beef or venison, accompanied by hearty sides like roasted potatoes, Brussels sprouts, and buttery parsnips.
2. Pies and Savory Treats
Victorian Christmas dinners often included savory pies, filled with meats like game, rabbit, or pigeon. Mince pies, originally a savory mix of meat and spices, evolved into the sweet, spiced pastry we know today during the Victorian era.
Victorian Christmas Desserts
Desserts in Dickens’ time were the true highlight of the Christmas table, showcasing the season’s indulgence and creativity. Many of these traditional treats remain popular today.
1. Plum Pudding (Christmas Pudding)
Perhaps the most iconic Victorian Christmas dessert, plum pudding was a dense, steamed confection made from dried fruits, suet, breadcrumbs, and spices, bound with eggs and alcohol. The pudding was prepared weeks in advance to allow flavors to mature, and on Christmas Day, it was flambéed with brandy for a dramatic table presentation.
Dickens immortalized this dish in A Christmas Carol as Mrs. Cratchit proudly unveils her pudding, described as “like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy.”
2. Twelfth Night Cake
Before the Christmas cake became widespread, Twelfth Night Cake was a popular festive dessert. This rich, fruit-filled confection was elaborately decorated and contained hidden tokens, with each token symbolizing a different fortune for the coming year.
3. Trifles and Jellies
Layered trifles made with sponge cake, custard, jelly, and cream were a centerpiece at many Victorian Christmas tables. Vibrant molded jellies, crafted with decorative designs, also showcased the culinary creativity of the era.
Drinks to Complement the Feast
Victorians paired their meals with festive drinks such as mulled wine, punch, and wassail—a warm spiced ale or cider. For dessert, port wine or sherry was a common choice, while children enjoyed spiced hot chocolate.
The Spirit of a Dickensian Christmas
Dickens’ portrayal of Christmas was not just about the food but the communal joy it inspired. He used the feast as a metaphor for abundance, love, and togetherness, urging readers to embrace generosity and kindness during the season.
Recreating a Charles Dickens Christmas in your own home—complete with roasted meats, rich puddings, and warm drinks—is a delightful way to honor the festive traditions of the Victorian era while sharing in the spirit of goodwill that Dickens so passionately championed.
Traditional Victorian Plum Pudding Recipe
Ingredients
Dry Ingredients:
• 200g (7 oz) breadcrumbs
• 100g (3.5 oz) plain flour
• 150g (5 oz) suet (or grated unsalted butter for a vegetarian option)
• 200g (7 oz) brown sugar
• 100g (3.5 oz) raisins
• 100g (3.5 oz) currants
• 100g (3.5 oz) sultanas
• 50g (2 oz) chopped dried figs
• 50g (2 oz) candied peel, chopped
• 50g (2 oz) chopped almonds
• Zest of 1 lemon and 1 orange
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
Wet Ingredients:
• 2 large eggs
• 150ml (5 fl oz) dark ale or stout
• 100ml (3.5 fl oz) brandy (plus extra for flambéing)
• 2 tablespoons molasses or treacle
For Steaming:
• Butter for greasing
• A large pudding basin (1.2 liters or 2 pints)
• Baking parchment and foil
• String
Instructions
1. Prepare the Ingredients:
In a large mixing bowl, combine all the dry ingredients. Mix thoroughly to ensure the fruits and spices are evenly distributed.
2. Combine Wet and Dry Mixtures:
In a separate bowl, whisk the eggs, ale, brandy, and molasses until combined. Pour the wet mixture into the dry ingredients and stir well. The batter should be thick and slightly sticky. If it feels too dry, add a little more ale or brandy.
3. Make a Wish (Optional Tradition):
Invite each family member to stir the pudding while making a wish. This charming tradition adds a touch of festive spirit to the process.
4. Prepare the Pudding Basin:
Grease the pudding basin with butter. Spoon the pudding mixture into the basin, pressing it down gently to remove air pockets. Leave about 2 cm (1 inch) of space at the top to allow the pudding to expand.
5. Seal the Basin:
Cover the top with a layer of baking parchment and a layer of foil. Fold a pleat in both to allow for expansion during steaming. Secure tightly with string, tying a loop to make it easier to lift the pudding.
6. Steam the Pudding:
Place an upturned saucer or trivet in the bottom of a large pot. Set the pudding basin on top and pour boiling water into the pot until it reaches halfway up the sides of the basin. Cover with a lid and steam for 6–8 hours, checking occasionally to ensure the water level doesn’t drop below halfway. Add boiling water as needed.
7. Mature the Pudding:
Once steamed, remove the pudding and allow it to cool completely. Replace the parchment and foil with fresh layers and store the pudding in a cool, dark place for at least 2 weeks, though up to 2 months is ideal.
8. Reheat and Serve:
On Christmas Day, steam the pudding again for 2 hours. Turn it out onto a serving plate.
9. Flambé for Drama:
Warm a small ladle of brandy, ignite it carefully, and pour it over the pudding for a spectacular presentation.
10. Serve:
Slice and serve with brandy butter, custard, or cream.
Enjoy this Victorian classic, rich in history and flavor, as the centerpiece of your festive feast!
Traditional Twelfth Night Cake Recipe
Ingredients
For the Cake:
• 250g (9 oz) unsalted butter, softened
• 250g (9 oz) caster sugar
• 5 large eggs
• 250g (9 oz) plain flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon mixed spice
• 1/2 teaspoon ground nutmeg
• 150g (5 oz) currants
• 150g (5 oz) raisins
• 150g (5 oz) sultanas
• 75g (3 oz) candied peel, finely chopped
• 50g (2 oz) glacé cherries, quartered
• Zest of 1 lemon and 1 orange
• 3 tablespoons brandy or sherry
For the Decorations:
• 250g (9 oz) marzipan (ready-made or homemade)
• 500g (18 oz) icing sugar
• 2–3 tablespoons lemon juice or water
• Food coloring (optional)
• Gold or silver dragées (optional)
Optional:
• A dried bean or a small token (e.g., a coin or charm) to hide inside the cake.
Instructions
1. Prepare the Fruit:
Place the currants, raisins, sultanas, candied peel, and cherries in a bowl. Stir in the brandy or sherry and let the mixture soak for at least 2 hours, or ideally overnight.
2. Preheat and Prepare the Pan:
Preheat the oven to 150°C (300°F). Grease a deep 20 cm (8-inch) round or square cake tin and line it with parchment paper.
3. Make the Batter:
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.
Sift together the flour, baking powder, mixed spice, and nutmeg. Gradually fold this into the butter mixture. Stir in the soaked fruit, lemon and orange zest, and any remaining liquid.
4. Hide the Token:
If you’re including a dried bean or token, wrap it in parchment paper and stir it into the batter.
5. Bake the Cake:
Spoon the batter into the prepared tin, smoothing the top. Bake for 2–2.5 hours, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.
Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
6. Decorate the Cake:
Roll out the marzipan to fit the top and sides of the cake. Brush the cake with a little apricot jam or sugar syrup and place the marzipan on top, smoothing it down.
Mix the icing sugar with lemon juice or water to make a thick but spreadable icing. Spread or pipe the icing over the marzipan, creating decorative peaks or patterns. Add food coloring, dragées, or other decorations as desired.
7. Serve:
Cut the cake into slices, and watch for the lucky person who finds the token—they become the “king” or “queen” of the celebration!
This Twelfth Night Cake is a beautiful way to honor centuries-old traditions while indulging in a richly spiced treat perfect for the festive season.
Victorian Trifle Recipe
Ingredients
For the Base:
• 1 sponge cake (or store-bought ladyfingers or sponge fingers)
• 3 tablespoons sherry, Madeira, or sweet wine (optional)
• 200g (7 oz) raspberry or strawberry jam
For the Jelly Layer:
• 1 packet of fruit-flavored jelly (or homemade fruit jelly)
• 300ml (10 fl oz) boiling water
• 300ml (10 fl oz) cold water
For the Custard:
• 500ml (17 fl oz) whole milk
• 4 large egg yolks
• 3 tablespoons caster sugar
• 1 tablespoon cornflour (or plain flour)
• 1 teaspoon vanilla extract
For the Toppings:
• 300ml (10 fl oz) double cream, whipped
• Fresh fruits (e.g., raspberries, strawberries, or sliced peaches)
• Toasted almonds or crushed ratafia biscuits (optional)
Instructions
1. Prepare the Sponge Layer:
Slice the sponge cake into pieces and arrange them at the bottom of a trifle dish. Spread the jam over the sponge. If using, drizzle sherry or Madeira over the sponge for extra flavor.
2. Make the Jelly Layer:
Prepare the jelly according to the packet instructions (usually dissolve in boiling water, then add cold water). Allow it to cool slightly, then pour over the sponge layer. Add a few pieces of fruit (e.g., raspberries or strawberries) to the jelly for texture. Place the dish in the fridge to set completely, about 2–3 hours.
3. Prepare the Custard:
In a saucepan, heat the milk until just steaming (but not boiling). In a separate bowl, whisk the egg yolks, sugar, and cornflour until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring, until thickened. Remove from heat and stir in the vanilla extract.
Let the custard cool to room temperature, then pour it over the set jelly layer. Smooth it out with a spatula and refrigerate until firm.
4. Add the Whipped Cream:
Whip the double cream until soft peaks form. Spread or pipe the cream over the custard layer.
5. Decorate the Trifle:
Garnish the top with fresh fruits, toasted almonds, or crushed ratafia biscuits for a decorative Victorian touch.
To Serve:
Chill the trifle for at least an hour before serving to allow the layers to meld. Use a large spoon to serve generous portions, ensuring each scoop captures every layer.
This Victorian trifle is not just a dessert but a show-stopping centerpiece for any festive occasion. Its blend of textures and flavors guarantees delight in every bite!
Not Your Grams Kitchen 