The Christmas pudding originated in the 14th-century originally known as “frumenty”, which bears little resemblance to the dessert we know today. Overtime, it was thickened with eggs, breadcrumbs, dried fruit and beer or spirits were added – and came to resemble something a bit more like a sweet pudding. I use an old recipe given to me by friend, whose grandmother gave it to her. I put brandy into my Xmas pud and leave to `mature' overnight before slow cooking for 5 hours. Here are 2 of my Xmas puds before they are cooked. The smell of brandy and mixed spice in the air is delicious!