Hurrah for the Christmas Pudding print
Recipes for plum puddings appear mainly, if not entirely,
in the seventeenth century and later. It was not until the
1830s that the cannon-ball of flour, fruits, suet, sugar and
spices, all topped with holly, made a definite appearance,
becoming more and more associated with Christmas.
It appears that Eliza Acton was the first to refer to it as
'Christmas Pudding' in her cookbook
Joseph Kenny Meadows:
'Making the Christmas Pudding', 1848
Cooking the Christmas Pudding, 1848
A 19th century illustration of the Christmas feast
Joseph Clark (1834-1926): 'A Christmas Dole'
1909 Antique Christmas postcard
Father Christmas, 1870