Sir Arthur Conan Doyle, best known as the creator of Sherlock Holmes, lived during the Victorian era—a time when Christmas traditions as we know them today were flourishing. Influenced by Charles Dickens’ A Christmas Carol, the Victorians transformed Christmas into a season of warmth, family gatherings, and sumptuous feasts. Doyle, with his Scottish heritage and Victorian sensibilities, likely celebrated Christmas with a blend of hearty fare and festive cheer.
The Victorian Christmas Table
Victorian Christmas celebrations revolved around family feasts, and Doyle’s household would have been no exception. The centerpiece of the holiday meal was often a roasted bird—traditionally goose, but as turkey became more accessible, it grew in popularity. The roast would be stuffed with sage and onion dressing, basted to golden perfection, and served with rich, savory gravy.
Accompaniments included potatoes—either roasted or mashed—alongside seasonal vegetables such as Brussels sprouts, carrots, and parsnips. To add a touch of elegance, there might also be a decadent oyster or chestnut stuffing and cranberry sauce to complement the roast.
A Taste of Scotland
As a proud Scotsman, Doyle may have incorporated elements of Scottish cuisine into his Christmas festivities. Dishes such as clootie dumpling—a steamed pudding filled with dried fruits, spices, and suet—might have made an appearance, offering a rich and satisfying dessert option. Another potential favorite could be haggis, served as a nod to Doyle’s heritage.
Victorian Desserts to Delight
Desserts during a Victorian Christmas were a spectacle of indulgence, and Doyle’s table would have showcased a variety of sweet treats. The Christmas pudding, also known as plum pudding, was the crowning jewel. This dense, steamed dessert, packed with dried fruits, suet, breadcrumbs, and brandy, was traditionally prepared weeks in advance to allow the flavors to mature. Before serving, it was doused in brandy and set alight for a dramatic presentation.
Mince pies, filled with spiced fruit and suet, were another festive favorite. They were typically smaller than modern versions, making them perfect for snacking alongside a glass of mulled wine or a cup of tea.
Indulgent Victorian Confections
Victorians had a sweet tooth, and Doyle’s Christmas celebrations likely included confections such as marzipan fruits, sugared almonds, and candied peel. Victorian families also enjoyed “table crackers,” which contained small gifts, paper crowns, and jokes, adding a playful touch to the meal.
For an extra touch of luxury, trifle—a layered dessert made with sponge cake, custard, jelly, whipped cream, and sherry—might have graced the table. Its vivid colors and decadent layers made it a showstopper.
A Festive Toast
No Victorian Christmas would be complete without a toast. Mulled wine, spiced with cinnamon, cloves, and orange, was a popular choice, as was wassail, a warm cider punch. Doyle’s table may also have featured Scotch whisky, a tribute to his roots.
Celebrating Christmas like Sir Arthur Conan Doyle means embracing the rich, hearty flavors of Victorian and Scottish cuisine while indulging in the festive spirit. From the warmth of roasted meats and savory sides to the sweetness of traditional puddings and pies, Doyle’s holiday table would have been a reflection of the era’s culinary extravagance and his Scottish heritage. For fans of Sherlock Holmes and Victorian history alike, recreating such a feast offers a delicious way to step back in time and experience Christmas through the eyes of a literary legend.
Sherlock Holmes-Inspired Trifle Recipe
This trifle, inspired by the great detective Sherlock Holmes, captures Victorian elegance with layers of intrigue. Each ingredient reflects elements of Holmes’s world: bold flavors for his keen intellect, sweet surprises for his charm, and a touch of sherry for the refinement of Victorian London.
Ingredients
For the Base
• 1 sponge cake (store-bought or homemade)
• 4 tbsp sherry (or orange juice for a non-alcoholic version)
• 1/2 cup raspberry jam (a nod to Mrs. Hudson’s pantry)
For the Jelly Layer
• 1 package raspberry or blackberry jelly (Holmes’s favorite blackcurrant pipe tobacco inspired this)
• 1 cup fresh raspberries or blackberries
For the Custard
• 2 cups whole milk
• 4 egg yolks
• 1/4 cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
For the Cream
• 2 cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
Toppings
• Crumbled shortbread (a nod to Scottish roots)
• Grated dark chocolate (for the mystery and complexity)
• Fresh mint leaves
Instructions
Step 1: Prepare the Base
1. Slice the sponge cake into cubes and arrange them at the bottom of a large trifle dish.
2. Drizzle the sherry (or orange juice) over the cake cubes to soak.
3. Spread a thin layer of raspberry jam over the soaked cake, ensuring full coverage.
Step 2: Add the Jelly
1. Prepare the jelly according to the package instructions and let it cool slightly.
2. Pour the jelly over the cake layer and scatter fresh raspberries or blackberries evenly across the surface.
3. Refrigerate until the jelly is fully set (approximately 2–3 hours).
Step 3: Make the Custard
1. In a saucepan, heat the milk over medium heat until it begins to steam (but not boil).
2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
3. Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring, until it thickens.
5. Remove from heat, stir in vanilla, and let cool before pouring over the jelly layer.
Step 4: Whip the Cream
1. Beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
2. Spread the whipped cream over the custard layer, creating a fluffy, cloud-like topping.
Step 5: Add the Finishing Touches
1. Sprinkle crumbled shortbread over the cream layer for crunch.
2. Grate dark chocolate over the top to add richness and depth.
3. Garnish with fresh mint leaves for a pop of color and freshness.
To Serve
Spoon into bowls and serve with a side of Victorian-inspired tea or mulled wine. This layered dessert is as delightful to the palate as a Sherlock Holmes mystery is to the mind—offering a combination of sweetness, tang, and rich complexity. Enjoy uncovering each layer!
Dr. Doyle’s Mystery Pudding
A Victorian dessert inspired by Sir Arthur Conan Doyle’s Scottish roots and his literary legacy.
This dessert pays homage to Sir Arthur Conan Doyle’s heritage and his knack for mystery. Drawing on traditional Victorian and Scottish flavors, it features layers of intrigue and indulgence—perfect for any Holmesian celebration. The recipe includes a spiced steamed pudding paired with a hidden twist, making it both delicious and fun to serve.
Ingredients
For the Pudding
• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup milk
• 1/2 cup mixed dried fruits (currants, raisins, and chopped apricots)
• 2 tbsp whisky (or orange juice for a non-alcoholic version)
• 1 whole almond (optional, for the “mystery”)
For the Sauce
• 1/2 cup granulated sugar
• 1/4 cup butter
• 1/2 cup heavy cream
• 1 tbsp whisky or vanilla extract
For Garnish
• Powdered sugar
• Fresh berries or mint leaves
Instructions
Step 1: Prepare the Pudding
1. In a small bowl, soak the mixed dried fruits in whisky (or orange juice) for 30 minutes.
2. Cream the butter and sugar together in a mixing bowl until light and fluffy.
3. Beat in the eggs one at a time.
4. Sift the flour, baking powder, and spices together, then gradually fold into the batter.
5. Stir in the milk and soaked fruits. If desired, place a whole almond into the batter as a hidden “mystery” for one lucky diner to find.
6. Grease a pudding basin or heatproof bowl and pour the batter in. Cover with parchment paper and foil, tying it securely with string.
Step 2: Steam the Pudding
1. Place the pudding basin in a large pot and fill the pot with boiling water until it reaches halfway up the basin.
2. Cover the pot with a lid and steam the pudding over low heat for 2 hours, checking periodically to ensure the water level remains constant.
Step 3: Make the Sauce
1. In a saucepan, melt the sugar and butter over medium heat.
2. Stir in the cream and whisky (or vanilla extract).
3. Simmer for 2–3 minutes until the sauce thickens slightly.
Step 4: Serve
1. Once the pudding is done, let it cool for a few minutes before turning it out onto a serving plate.
2. Dust with powdered sugar and drizzle generously with the warm sauce.
3. Garnish with fresh berries or mint leaves for a festive touch.
The Mystery Element
Just like a Sherlock Holmes story, this dessert holds a surprise: the hidden almond. The person who discovers it can receive a special prize or simply enjoy the delight of being the “winner” of the meal!
A Victorian Treat
This steamed pudding, rich with spices and whisky, captures the warmth and charm of a Victorian Christmas while offering a playful nod to the spirit of Arthur Conan Doyle. Each bite is as satisfying as solving one of Holmes’s mysteries!
Not Your Grams Kitchen 