Christmas in South Africa: Sunburn, Salads, and Sweet Memories

You won't find snow in South Africa this Christmas, we'll be lounging next to the pool.

Ah, Christmas. The season of twinkling lights, heartwarming carols, and… sunscreen? Welcome to South Africa, where the festive season doesn’t come with snowmen or mulled wine but with (in the past few days) scorching 36°C days and the gentle hum of a pool filter.

While our friends in the Northern Hemisphere are layering up and roasting chestnuts on open fires, we’re layering on sunscreen and roasting marshmallows on a braai (and no, that’s not the same thing as a barbecue). Turkey may be the star of Christmas dinners in other countries, but in South Africa, it’s like that one cousin who only shows up once a year. It’s certainly not a meat we eat frequently, or with gusto. Instead, you’re more likely to see a glistening gammon, a juicy beef roast, and enough salads to make you feel vaguely healthy as you’re tucking into your second, or even third, plate.

Christmas Day, South African Style

In South Africa, Christmas Day revolves around the sun - literally. We set the table outside under a large umbrella or a shady tree, surrounded by the bright summer greenery. The meats - gammon, beef, or sometimes turkey for tradition’s sake - are often cooked the day before and served cold, often accompanied by a variety of salads.

Surf boards are common under the Christmas tree is you live near the ocean.

Alternatively, we might light up the Weber and braai the meat – either on the grill or rotisserie, letting the rich smoky aroma mingle with the sweet scent of sunscreen. Between courses, it’s all about swimming, laughter, beer or wine and occasionally dodging the overenthusiastic splash of an inflatable dolphin.

It’s idyllic—until someone forgets to reapply sunscreen. As a kid, that “someone (s) was often me (and my cousins), and Boxing Day was frequently spent nursing red, stinging skin. Our family remedy? A vinegar bath to take the sting out, followed by a quick return to the pool, this time sporting T-shirts over our cozzies (swimming costumes) to shield us from the relentless sun.

The Great Cake Conspiracy

Now, let’s talk about one of the Christmas foods that truly makes my heart sing: Christmas cake. Growing up, one of my favourite moments of the season was licking the mixing bowl after my mom had put her cake in the oven. There’s something magical about the taste of a fruit cake mix before it’s baked—rich, spicy, and deliciously festive. That’s the

While I prefer my cake without icing, many love the marzipan and icing of a traditional Christmas cake.

moment when I knew Christmas was well and truly around the corner. Even as an adult, if I’m at my parents’ house when my mom bakes her cake, you’ll still find me elbow-deep, licking that bowl with the same gusto and reminiscing about those cakes and the intricate decorations – Santa, reindeer, trees, stars – she made using sugar paste and food-grade paints.

Over the years, my preferences have shifted. These days, I prefer my Christmas cake stripped of the traditional layer of jam, marzipan, and hard icing which means there’s no decorations either, but the cake is still one of my favourite seasonal treats. I don’t think we’ve had an iced cake in our family for at least 20 years. But when I was a child, that sugary armour of my gran’s cake was pure gold - mainly because of my cousin Brendan.

My grandmother’s Christmas cakes were the stuff of legends. Given the size of our family, she often baked multiple enormous cakes, each topped with a thick layer of marzipan and an even thicker layer of icing so dense it felt like cracking open a treasure chest. A slice of her cake was about 15cm deep, with 6–7cm of that being the topping alone.

Brendan and I had a system which ensured that every piece she handed us was a double delight. I hated the marzipan and wasn’t that partial to the icing but loved the fruit cake. Brendan, on the other hand, adored the marzipan and icing but wouldn’t touch the cake. It was a match made in dessert heaven. Every slice was meticulously deconstructed: I handed him the sugary topping, and he passed me the cake. The adults probably thought we were just particularly picky eaters, but we knew we were culinary geniuses.

From the beginning of December, these cakes were always on offer, and Brendan and I never missed a chance to engage in our sacred cake trade. The result? Double cake for me, and double icing for him. Sweet perfection.

Pudding with a Side of Sass

If Christmas cake is our daytime indulgence, then Christmas pudding is the grand finale. However, as much as I love Christmas pudding, I have a strict no-brandy-butter policy. It’s not the dramatic flaming moment I mind - who

doesn’t love a little festive pyrotechnics - but the sauce itself just doesn’t appeal to me. Instead, I dress my pudding with a luscious crème brûlée custard.

Plum Pudding is my favourite part of the Christmas meal.

The recipe, discovered a few years ago, has become a staple in my holiday repertoire. The secret? Condensed milk. It’s quick (takes half the time of any other crème brûlée I’ve made), silky, and decadent, with just the right hint of sweetness. Plus, it takes just enough effort to make you feel like a domestic god/dess without breaking a sweat. For extra festive cheer, I sometimes stir in a splash of Amarula (Baileys or your favourite cream liquor if you don’t have access to Amarula). It’s the perfect way to end a Christmas meal.

Here are the recipes I use for plum (Christmas) pudding and a rich, creamy custard. The custard is from my crème brulée recipe but works well as a pouring custard if you follow the recipe up to the baking instructions.

While many people don’t like Christmas cake – my best friend says raisins remind her of dead fleas (there’s a mental image to have) – hordes of people around the world love it. But who do we have to thank for both the cake and the pudding?

The History of Christmas Cake

The history of Christmas cake is as rich as the dessert itself, steeped in centuries-old traditions. The Christmas cake as we know it today has its roots in the 16th century. Back then, it was called "plum cake" - a dense, fruit-filled treat baked for celebrations. Over time, this cake became synonymous with Christmas, particularly during the Victorian era when the tradition of elaborate holiday feasts took hold.

Christmas cake - you either love or hate it. There seems to be no in-between when it comes to opinions on this edible delight.

In earlier times, cakes weren’t exclusive to Christmas. They were baked for weddings, birthdays, and other significant occasions. It was the Victorians who truly cemented Christmas cake’s role in the festive lineup, often decorating theirs with intricate designs and symbolic figures. During the 17th and 18th centuries, fruit cakes were lavishly decorated with marzipan, sugar sculptures, and sometimes even gold leaf. These cakes weren’t just desserts—they were edible status symbols! If you brought out a Christmas cake at your feast, it meant you had wealth, resources, and the time to bake such an intricate treat.

Interestingly, early recipes included some unexpected ingredients, such as beef suet and wine, which helped preserve the cake for long periods. These additions made the cake incredibly dense, contributing to its reputation as an indestructible dessert. Seeing mention of suet during my research, I actually remember seeing this in some cake recipes in my grandmother’s recipe book. She had a favourite cookbook which I’m sure she carried with her, around the world, as she, my grandfather and their expanding family lived in various countries before eventually settling in South Africa.

Christmas Cake Curiosities

If you thought Christmas cake was all tradition and no fun, think again:

• The Fruitcake That Never Dies

  The world’s oldest known fruitcake was baked in 1878 and still exists! It’s been passed down through generations and is considered perfectly edible, though no one’s brave enough to try it. It’s a testament to the incredible preserving powers of sugar, alcohol, and dried fruit.

• Royal Cake Adventures: The British royal family has a long-standing love affair with Christmas cakes. Queen Victoria herself set a trend by commissioning elaborate iced fruitcakes, inspiring households across Britain to do the same.

• A Cake to Build a Wall: Christmas cakes are infamous for their density. Urban legends abound about cakes so solid they’ve been used as doorstops - or even as projectiles in family squabbles. I can attest to the strength of a certain brand of Christmas cake in South Africa (if you know you know) that are so hard, doorstops are all you can use them for if you want to keep all your teeth in your mouth.

• World’s Largest Fruitcake: The largest fruitcake ever made weighed over 10,000 pounds (that’s 4535kg but it sounds more impressive in pounds) and required an industrial-sized oven. Imagine trying to stir that batter or how much alcohol was needed to get it moist and edible!

The Story of Christmas Pudding: A History Steeped in Tradition

While cake takes centre stage during the day, Christmas pudding is undoubtedly the star of the festive dinner table. Its story begins in the Middle Ages when it first appeared as frumenty—a savoury porridge made from wheat, milk, and spices. Over time, dried fruits, meats, and even wine were added, transforming it into "plum pottage."

In the 17th century, the pudding faced its darkest hour when Puritans, under Oliver Cromwell, banned it for being too indulgent. Imagine Christmas without pudding - travesty! Thankfully, it made a triumphant comeback with King Charles II and became a Christmas staple by the Victorian era.

Here's hoping you're on Santa's nice list and your tree is surrounded by gifts you're dreaming of.

By then, Christmas pudding had evolved into the rich, alcohol-infused dessert we know today. The Victorians didn’t just revive pudding- they perfected it. Families gathered on "Stir-up Sunday" to prepare their puddings, each member stirring the mixture and making a wish. The rich, dense dessert, spiced with cinnamon and nutmeg, became a centrepiece of festive feasts.

Traditions That Sweeten the Season

From hiding charms in the pudding to setting it aflame in a dramatic blaze, Christmas pudding is surrounded by customs that add magic to the season.

• Lucky Stirring: Stirring the pudding from east to west is said to honour the journey of the Wise Men who followed the Star of Bethlehem. This tradition blends culinary practice with religious symbolism.

• Hidden Charms: Coins for wealth, rings for marriage, and thimbles for thriftiness - these tiny treasures add a sense of fun and anticipation to every slice.

• The Flaming Moment: Pouring brandy over the pudding and setting it alight isn’t just for drama. It symbolizes Christ’s passion and brings warmth to the holiday table.

If on the beach this Christmas, have a whale of a time and don't forget the sunscreen.

A Toast to Tradition

Whether you’re slicing into a cake or spooning up pudding, these desserts represent more than just sweet treats. They’re symbols of patience, care, and love—the very essence of the festive season.

So, this year, as you enjoy your Christmas desserts – whether you opt for a Christmas pudding, a big bowl of your favourite ice cream, or something completely different - take a moment to savour their rich history and the memories they inspire.

Merry Christmas, and may your holidays be as sweet as the cake and pudding you share!