Easter At Sea!
Although not everyone celebrates Easter, we at Hawser Thread Co. do, so we thought we’d go into the history of Easter at sea. We wanted to find out more about the traditions and current practices out at sea!
In the Age of Sail, If a ship had a chaplain (common in naval vessels), they would hold a special Easter service, often on the quarterdeck. For merchant ships, the captain might lead a prayer or reading from the Bible. Sailors often sang hymns together, sometimes accompanied by a fiddler or harmonica player if there was one onboard. Easter was a day for reflection, especially among Christian sailors.
If they were lucky, the cook might do something special, like using saved-up sugar, flour, or dried fruit to make a plum duff (a kind of boiled pudding) or sweet biscuits. Rations might be improved for the day if supplies allowed. We’ll put a recipe for a plum duff below if you’d like to try making it at home!
In the Navy (1800s–WWII), Naval ships often had formal religious services on Easter morning, complete with readings, prayers, and hymns. Some crews would decorate the mess areas with flowers or handmade decorations (if near shore or a friendly port).
Egg Hunt at Sea? Not really, but coloured eggs or chocolate might be distributed if the ship was docked or had a supply connection. Otherwise, these were rare luxuries. If they were lucky and in port, sailors might be allowed ashore to attend local church services or have a bit of R&R for the holiday.
Folk Traditions & Superstition. Sailors were a superstitious bunch. Some believed Easter was a lucky day to set sail. Others believed bad things could happen if the ship left port on a major holy day. If the ship was in stormy weather around Easter, sailors might see it as a test of faith or penance.
Naval Ships (Royal Navy, U.S. Navy). Most large navy vessels have a chaplain aboard. Easter Sunday usually includes a sunrise service either on the flight deck or a communal space. Chaplains adapt the sermon to ship life and the sailors' challenges. Some ships even offer Holy Communion, with make-shift altars set up for the day.
Families often send digital Easter messages, and sometimes commanders read Easter greetings from higher-ups or Homefront organisations. Galleys (kitchens) typically cook a bigger meal: roast meat, desserts like pie or cake, and sometimes chocolate if supplies permit. It’s a morale boost.
On Merchant Ships & Cruise Liners: Easter decorations might go up in common areas. On cruise ships, there might be egg hunts for passengers and themed events. Chaplains (or even volunteers among crew/passengers) may lead short, inclusive Easter services. Some crews receive small Easter bonuses, chocolate eggs, or care packages from their shipping companies or charities like Stella Maris (Apostleship of the Sea).
Plum Duff Recipe
Ingredients
225g self-raising flour
100g shredded suet (vegetable or beef)
100g soft brown sugar
150g mixed dried fruit (raisins, sultanas, currants)
1 tsp mixed spice
½ tsp ground cinnamon
Pinch of salt
150ml milk (more if needed)
1 tbsp golden syrup (optional, for a touch of extra sweetness)
Method
Grease a pudding basin (1 litre size should do nicely) and set it aside.
In a large mixing bowl, combine the flour, suet, sugar, dried fruit, spices, and salt.
Stir in the milk and golden syrup until you have a soft, sticky dough. It should come together but not be too wet — add a splash more milk if it feels too dry.
Spoon the mixture into the pudding basin and level the top.
Cover the basin with a sheet of baking parchment topped with foil, pleated in the middle to allow for expansion. Tie securely with string around the rim. (Old-school trick: make a string handle across the top so you can lift it out easily.)
Place the basin in a large saucepan. Pour boiling water halfway up the sides, cover with a lid, and steam for 2–2.5 hours. Keep an eye on the water level — top up with boiling water if it gets low.
Carefully remove the basin, rest for a few minutes, then turn out the duff onto a warm plate.
To Serve
Best served hot, with custard, cream, or even a bit of rum butter if you’re feeling fancy (or nautical).
Keeps well — you can slice and fry leftovers in a bit of butter the next morning for a sailor’s breakfast treat.
We’d love to know if you end up baking a Plum Duff! Share your photos with us using #bthfplum!
We hope you enjoyed this post, we certainly enjoyed researching it!
Until next time, Hold Fast.
