As an American living in Britain in the 1990s, my first exposure to Christmas pudding was something of a shock. I had expected figs or plums, as in the “We Wish You a Merry Christmas” carol, but there were none. Neither did it resemble the cold custard-style dessert that Americans typically call pudding.
Instead, I was greeted with a boiled mass of suet – a raw, hard animal fat this is often replaced with a vegetarian alternative – as well as flour and dried fruits that is often soaked in alcohol and set alight.
