Light, dark, moist, dry, heavy, spongy, leavened, unleavened. All around the world there are many variations of the Christmas cake that started in Britain in the 14th century as porridge. Yes, you read that correctly. Porridge.
In 567, the Roman Catholic Church proclaimed that Christmas Day to Epiphany (January 6), later called the 12 Days of Christmas, would be a sacred and festive season. The pre-Christmas period, or Advent, was traditionally a season for fasting when the faithful prepared themselves for the coming of the newborn King, and for the celebration of the feast of Christmas. On Christmas Eve, to help line their stomachs, many ate something called plum porridge, or ‘frumenty’. According to Hazel Flight, a nutritionist at Edge Hill University, frumenty was made from hulled wheat that was…