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.
我们现在经常见到的圣诞布丁，最早起源于维多利亚时代。其主要成分包括（牛羊腰部的）板油、干果、蜜饯果皮、面包屑、香料、鸡蛋、磨碎的胡萝卜和苹果。
The Victorians shaped their puddings into a spherical shape and boiled them in a muslin cloth.
维多利亚时期的人把布丁弄成球型，并用棉布包着放在水里煮。
‘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.
唤醒星期日（基督降临日前最后一个星期日）一般标志着圣诞布丁制作过程的开始，因为布丁最后做好需要至少1个月的时间。这个时候开始制作可以确保在圣诞节当天大家能够享用圣诞布丁。
At Christmas, the pudding is doused in brandy and set alight.
圣诞节当天，布丁会被淋上白兰地（烧酒）然后点着火、点亮，然后端上桌。