During the medieval period, and before it made its way out of England, plum cake was more than just the sweet indulgence we know today. On the eve of Christmas, a rich porridge made with oats, dried fruits, spices, honey and sometimes even meat, was consumed to line the stomach before the big feast. Over time, more ingredients made their way in and out of the porridge, and by the 16th century flour, eggs and butter were used regularly. On the twelfth day, this pudding was served upside down garnished with a sprig of holly! A dark-caramel plum cake riddled generously with dried fruits, nuts, spices and candied citrus zest – you’ll be singing carols all day!