From Garrett, Theodore, The Encyclopaedia of Practical Cookery (London, L. Upcott Gill, 8 vols, c.1895).
Before Christmas pudding there was plum pudding, and before plum pudding there was plum pottage. All three share a rich, spicy set of flavours, laden with dried fruit and thickened with breadcrumbs. Two are virtually unheard of today, and the third is under threat. Twenty-first-century polls suggest that the popularity of Christmas pudding is age-related, and that the more youthful revellers among us do not fully comprehend its dark, delicious glories.