Traditions & Symbols of Yule

Decorate a Yule Tree : The Yule tree is an extremely important and prominent part of the holiday. Originating many many centuries ago. For early Pagans this tree was a representation of the Tree of Life. Traditionally it was adorned in pine cones, berries, and fruit. Sometimes also with items such as coins and corn to represent the hope for abundance and prosperity in the new year. However, it is Queen Victoria that we have to thank for popularizing the modern day Christmas tree. In the 1840’s Queen Victoria came back from a trip to Germany where she saw them and decided she wanted to have one. She made it a trend. Thus, the tradition of the Christmas tree was born. To that I will say thank you Queen Victoria!

Make a Yule Log : The Yule Log was another incredibly important aspect of this time of year. The tree for the Yule Log was  very carefully selected. The log was meant to protect the home and would be burned in the hearth throughout the 12 days of Yule. Some may still craft a Yule log but they have largely been replaced with Yule Log cakes or centrepieces. Especially since not many people today are lucky enough to have a working fireplace or are able to go grab a tree from the forest real quick lol. And there are some fun tutorials out there on how to craft your own, modest sized Yule log centrepiece, like this one from The Painted Hinge.

Hang Mistletoe : Mistletoe was thought to represent the fertility of the goddess and the seed of the Oak King. The Druids would harvest it and hang above doorways for protection. The kissing under the mistletoe tradition likely began due to this association with fertility and life.

Honour Nature and Welcome back the Sun : Do a ritual at sunrise to welcome the light and warmth of the sun back to the land. Honouring nature and this cycle of re-birth is a key element in appreciating and living in tune with the seasons.

The Season of Giving : Gift giving is an appropriate activity as we are celebrating a birthday. The birth of the Sun! Gift giving at this time is a long-standing tradition. It is wonderful to show tokens of affection to our loved ones, donate to charities and offer our time volunteering. Helping to spread the magic of the season to others is part of what makes this holiday so damn special.

Bake Gingerbread : Long ago ginger was considered sacred and gingerbread was a real delicacy.  According to some it was only allowed to be made during the holidays making it a key symbol of winter and Yule. Today we are lucky enough to have ginger and all of it’s amazing benefits readily available to us but having gingerbread around the holidays is still a staple tradition.

Go Carolling : In times past, young children would go from house to house singing Yule songs. They would be rewarded with treats and small gifts. These small tokens were sometimes considered symbols of prosperity given to children by the Mother Goddess.

Ring the Bells : We all know the carol jingle bells…but why bells? Bells would be rung in the morning to drive away the demons that arise in the darker part of the year. The bells were meant to chase away the dark and bring forth the return of the light following the winter solstice.

Craft a Wreath : Wreaths represented the wheel of the year. They were often given as gifts as a symbol of friendship and happiness. Traditionally made with evergreens and decorated with pinecones and berries.

Light Candles : Candles symbolize the light and warmth of the sun. They were also another means to chase away demons. They were a way to bring the bright energy and light of the sun into the home.

Decorate with Symbols of Yule : Indulge in elements like evergreen, holly, pine, yew, and of course, mistletoe. Evergreens represented everlasting life and were hung around windows and doorways. Holly was thought to repel unwanted spirits. Pine was said to bring healing and joy and the yew tree was a symbol of rebirth. Colours as well were a big part of the season. Red, green, white, silver, and gold are the quintessential colours everyone thinks of this time of year.

Red for prosperity and love. Green for abundance and the promise of the spring time. White for cleansing and light. Silver to symbolize the moon. And gold of course to represent the sun and the radiant energy that comes along with it. Nothing makes the holiday come to life quite like incorporating these symbols into your home decor for the season.

Recipe : Sticky Toffee Pudding

Ingredients

For the pudding

  • 225g whole medjool dates
  • 175ml boiling water
  • 1 tsp vanilla extract
  • 175g self-raising flour, plus extra for greasing
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 85g butter, softened, plus extra for greasing
  • 140g demerara sugar
  • 2 tbsp black treacle
  • 100ml milk
  • cream or custard to serve (optional)

For the toffee sauce

  • 175g light muscovado sugar
  • 50g butter, cut into pieces
  • 225ml double cream
  • 1 tbsp black treacle

Method

  • STEP 1 : Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.
  • STEP 2 : Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.
  • STEP 3 : Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
  • STEP 4 : While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
  • STEP 5 : Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
  • STEP 6 : Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
  • STEP 7 : Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
  • STEP 8 : Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
  • STEP 9 : Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.
  • STEP 10 : Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
  • STEP 11 : Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the double cream.
  • STEP 12 : Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
  • STEP 13 : You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
  • STEP 14 : Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).
  • STEP 15 : When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.