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. The Victorians shaped their puddings ...
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If using the marshmallows, pile on top and toast lightly using a chef’s blow torch. To make the trifle extra indulgent, you can fry the Christmas pudding first. Cut it into chunks, melt around ...