What traditional Christmas dessert, rich with suet, dried fruits, and spices, is a staple of UK holiday feasts?

Christmas Pudding is a real cornerstone of British Christmas celebrations, and its history is surprisingly interesting. It actually started out as a kind of porridge called 'frumenty' way back in the medieval period, around the 14th century. This early version was a mix of beef, mutton, raisins, currants, prunes, wines, and spices. Over time, it gradually evolved into the richer, sweeter dessert we know today. By the Victorian era, Christmas pudding had become firmly associated with Christmas, thanks in part to Queen Victoria's influence. The key ingredients – suet, dried fruits, spices, and often alcohol – give it that distinctive rich flavour and dense texture. It's traditionally steamed for hours, sometimes even weeks in advance, and often flambéed with brandy when served. So, while Yorkshire pudding is delicious with a roast dinner, and dumplings are great in stews, neither of them are specifically associated with Christmas in the same way as Christmas pudding. It’s the pudding's long history and festive ingredients that make it the quintessential Christmas dessert in the UK.