Christmas pudding is the Marmite of the festive season. While some love its rich, fruity and boozy flavours, others complain about it having a heavy texture or too much dried fruit. For most of us, though, it’s a mainstay of this time of year, with memories about it linked back to our childhoods – after all, who doesn’t remember stirring it and making a wish on ‘Stir Up Sunday’, five weekends before 25th December? More often than not, as kids, we hated it, but as our palate “matured” we grew to appreciate it for what it is: a hodgepodge of comforting seasonal flavours. Plus, you get to douse it in brandy butter or custard or double cream, which is exactly how a day of overeating should end.
Christmas pudding: A brief history
As with a lot of our modern Christmas traditions, we have the Victorians to thank for Christmas pudding. It evolved from what was known as “pottage”, a kind of fruity, spicy porridge, which was thickened with breadcrumbs or ground almonds. Over time, it was made thicker and steamed. Made from a combination of raisins, apples, candied peel, breadcrumbs, almonds, sugar, butter and eggs, alcohol like brandy or rum was added for both sweetness and preservation, not to mention the dramatic flaring moment. Of course, this being the Victorians, the fiery excitement actually has a religious meaning, and is said to have been started to symbolise the Passion of the Christ. In 1845, the first official recipe was written down, and the rest is history. Since then, it’s been exported to other countries, though of course it’s still best known by us Brits.
A fun twist we’re sort of sad doesn’t survive to this day? They used to hide symbolic trinkets inside – if you found a ring, you were due to marry, but if it was a thimble, then you were doomed to spinsterhood. Who knew the Victorians had such a good sense of humour? It even made an appearance in Charles Dickens’ A Christmas Carol, where its description ties in almost perfectly with what we eat today (“Like a speckled cannon ball, so hard and firm, blazing in half a quartern of ignited brandy, and bedight with Christmas holly stuck into the top.”)
Where to go for the best Christmas pudding in London
Back to the 21st century: as with everything we do at Cubitt House, we’ve put our own twist on the festive favourite this year, ideal for those who either hate the traditional version or just want to experience something a bit different. Yes, we’re a quintessential British pub, but that doesn’t mean our food is pedestrian pub grub. Our chefs take the classics and give them new life, bringing balance, flavour and a touch of flair to every plate. For us, it’s not just about a rich, dark, sticky slice of history – it’s a chance to show off our creative side with a supremely indulgent festive treat. After all, dessert isn’t an afterthought; it’s a celebration in and of itself and the undisputed climax of the Christmas feast. La pièce de la résistance!
Inside Cubitt House’s festive puddings
In all seriousness, we’ve spent a lot of time perfecting our recipe, which we’re confident you’ll love. Featuring quality ingredients, it’s not the heavy boiled suet loaf of yesteryear, but a decadent and moreish pudding, served, of course, with brandy butter and catering to a group of six sharing. Those who don’t like it will also be thrilled that we’re serving our signature sticky toffee pudding with a Guinness twist, accompanied by malt butterscotch and Cornish clotted cream (we’re tempted to start a petition for this to be the unofficial alternative to Christmas pudding, to be honest).
Then there’s the Pump Street chocolate black forest trifle – an amalgamation of several Christmas classic desserts – and the St Clements brown butter madeleines, served with crème fraîche, for a lighter, more continental take. And you can’t go wrong with the Pump Street Chocolate with Orange Fudge either – the perfect ending to a decadent meal. Because why should you miss out on a sweet treat just because you don’t like Christmas pudding? We’re an equal opportunities kind of place…
Raise a spoon to Christmas at Cubitt House
When it comes to choosing your pub of choice to try one of our festive feasting menus, featuring the aforementioned puddings, you’re really spoilt for choice. Each Cubitt House venue offers a distinctive ambience, with handy locations across central London – Marylebone, Belgravia, Chelsea, Mayfair and Notting Hill.
The Alfred Tennyson is intimate and stylish, ideal for laid-back festive luxury. The Thomas Cubitt, our namesake pub in a Georgian townhouse, is as cosy and warm as you’d expect, with a dessert menu to match. For something more contemporary, head to The Orange, which has a rustic yet chic setting, or The Princess Royal, where presentation is as important as flavour. And for larger gatherings, The Grazing Goat offers generous spaces and a warm, convivial atmosphere that makes it a favourite for group celebrations.
Wherever you end up, we can guarantee a friendly face behind the bar, a cosy setting and of course an excellent drinks menu to wash everything down with. So, when it comes to indulging your festive sweet tooth this season, don’t settle for the predictable. Instead, book your table now and raise a spoon to Christmas at one of Cubitt House’s eight central London pubs (or better yet, come and see us at multiple outposts). After all, it’s Christmas! If you can’t indulge now, when can you?
Book Your Table
