Making the Christmas pudding, or the plum pudding, has been a tradition passed on from generation to generation since time immemorial.
Traditionally, a grand ceremony is held in which the family comes together to mix and soak dry fruits, currants and aromatic spices in liquor, which later go into the Christmas pudding.
ITC Windsor ushered in the season of joy with the hosting of the cake-mixing ceremony for “all its extended family” here on Saturday, in which over 50 guests participated.
Over 60 litres of alcohol went into soaking 200 kg of dry fruits, currants, raisins, almonds, chopped apples and candied peels, besides spices, to make the perfect Christmas pudding.
The mixing ceremony takes place in the first week of November.
This is to allow the dry fruits to mature in the liquor and spices.
Every week, fresh liquor is added for the development of individual flavours and softening of the fruits, explained the executive chef, Vijay Malhotra.
The maceration process takes 45 days, he added. Yvonne Pinto, one of the guests present at the ceremony, said that the spirit of Christmas begins with the cake-mixing ceremony in which friends and family participate.