King George Cannonball Plum Pudding

Plum puddings were once made of chopped meat (usually beef with plenty of suet), fruit (including plums), and spices. They were known as mincemeat puddings or plum puddings, and were wrapped in a cloth to be boiled suspended in a cauldron of water over the fire. Gradually they became more sweet than savoury and, by Georgian times, were puddings as we know them, but still boiled in the traditional cloth. I think the ball shape much prettier than the pudding-basin shape, but if you prefer to