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A DELICIOUSLY

DIFFERENT CHRISTMAS

Christmas may be a wonderful time of the year, but it’s also one of the most nostalgic.

It’s easy to believe that Christmas has never changed—that we’ve always eaten

turkey and roast potatoes, Brussels sprouts and plum pudding, mince pies and

Christmas cake. But I suspect that if you aren’t British, you will be frowning even

reading these words.

Every country, every family has its own way of celebrating Christmas. One

family’s sacrosanct tradition is another’s worst nightmare. The British love of dark,

fruity flavors goes back to the medieval period, but even in Britain, more and more

people are turning to cheesecake or chocolate to end their yuletide feast.Traditions

change, and it turns out that even Christmas hasn’t always been the same.

In The Official Downton Abbey Cookbook,I showcased some of the popular dishes

from 1912 to 1930. Those who are familiar with the book will know that the food

of the era can be very different from that of today, but that ultimately, good recipes

stand the test of time.

This is a beautiful book that goes beyond the expected foods of Christmas to

show us delights we’ve long forgotten. Regula’s customary combination of solid

research and gastronomic flair has unearthed a world of often surprising recipes

seen through the lens of Downton Abbey.You’ll discover such delights as the Whitby

cake, which the Dowager Countess would have remembered but which would have

been virtually unknown to her granddaughters,and the delicious hackin pudding, a

holiday tradition of northern England.

For me, Christmas wouldn’t be Christmas without a Boxing Day breakfast of

fried plum pudding and bacon. For the Crawleys and their staff, it would be noth-

ing without a bowl of steaming punch. As for you, I’m sure this book will give you

something deliciously Downton to add to your own traditions.

Annie Gray

London, 2020