Last year, we had a Christmas pudding that was two years old and it was superb, whereas a one-year-old pudding wasn’t nearly as tasty. I read that a supermarket won an award for its two-year-matured puddings. So, what happens over two years to bring out the flavour?
• Christmas pudding matures as it ages because of the Maillard reaction, which takes place between sugars and amino acids. This generates rich, complex, caramelised flavours and colours.
The reaction occurs slowly at room temperature, but heat speeds it up – classic instances are browning onions or roasting meat.
Often the reaction produces desirable flavours,…
