Roast beef, plum pudding and ale

I blame Charles Dickens. If he hadn’t ended A Christmas Carol with the by-then thoroughly reformed Scrooge ordering the prize turkey to be delivered to the Cratchits’ home in Camden, perhaps we wouldn’t now be persuaded in Britain that a tasteless, monstrous bird should be the centre of the December 25 dinner, and we would have stuck to the traditional yuletide treat – roast beef, lots of it, accompanied by plum pudding and strong ale.

If you search through 19th century newspapers, it quickly becomes clear that the trinity of beef, heavy dried-fruit-stuffed pudding and good ale was at the heart of the Christmas festivities everywhere in Britain, literally from palace to poorhouse. Here’s the Liverpool Weekly Mercury for Saturday September 29 1855: Continue reading