On 23 October, 1781, Parson Woodforde, at his home in Weston, Norfolk, wrote in his diary: “We had for dinner a Fowl boiled, and a Tongue, a piece of rost Beef and a plain Norfolk Pudding.” This is the traditional recipe, as it is made today. In the eighteenth century, the pudding would have been made with plain flour and tied in a floured cloth before being boiled. It would have been rather solid and heavy. As Parson Woodforde says that it was “plain”, it would not have had currants or “raisins of the sun” in it, although these were often added to suet puddings at this time. Traditionally, butter and soft brown sugar would have been offered with it.