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The Christmas pudding we recognise today is a Victorian dish made from suet, dried fruit, candied peel, breadcrumbs, spices, egg and grated carrots and apples.
我們現在經常見到的圣誕布丁，最早起源于維多利亞時代。其主要成分包括（牛羊腰部的）板油、干果、蜜餞果皮、面包屑、香料、雞蛋、磨碎的胡蘿卜和蘋果。
The Victorians shaped their puddings into a spherical shape and boiled them in a muslin cloth.
維多利亞時期的人把布丁弄成球型，并用棉布包著放在水里煮。
‘Stir up Sunday’ (the last Sunday before Advent) has become associated with the start of the pudding-making process, in order to allow it least a month to mature before being consumed on Christmas Day.
喚醒星期日（基督降臨日前最后一個星期日）一般標志著圣誕布丁制作過程的開始，因為布丁最后做好需要至少1個月的時間。這個時候開始制作可以確保在圣誕節當天大家能夠享用圣誕布丁。
At Christmas, the pudding is doused in brandy and set alight.
圣誕節當天，布丁會被淋上白蘭地（燒酒）然后點著火、點亮，然后端上桌。
