聖誕小常識: 聖誕布丁的來源於發展

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聖誕布丁，最早起源於維多利亞時代。其主要成分包括（牛羊腰部的）板油、乾果、蜜餞果皮、麪包屑、香料、雞蛋、磨碎的胡蘿蔔和蘋果。

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，並用棉布包着放在水裏煮。

‘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（基督降臨日前最後一個星期日）一般標誌着聖誕布丁製作過程的開始，因爲布丁最後做好需要至少1個月的時間。這個時候開始製作可以確保在聖誕節當天大家能夠享用聖誕布丁。

At Christmas, the pudding is doused in brandy and set alight.
聖誕節當天，布丁會被淋上白蘭地（燒酒）然後點着火、點亮，然後端上桌。