History of the Christmas pudding tradtion...

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Puddings range from sweet to savory, with a texture varying from soft to moderately hard. It can take the form of porridges, flans, custards, tarts and dumplings.
The pudding is a thick and soft dessert, typically containing flour, milk, eggs, a flavoring and sweetener.

Christmas puddings originated as a fourteenth century 'porridge' called frumenty. They were made of cereal, breadcrumbs, mutton and beef with raisins, wines, prunes, currants and spices. they were stuffed in sausage skins, enclosed in a pastry and baked. It was eaten as a fasting dish before the Chrismas festivities.

By 1595, the frumenty was replaced by a plum pudding with eggs, breadcrumds, dried fruits and flavoured with spirits and ale.
It became the Christmas desserts but it was banned in 1664 by the Puritans.
George I re-established it as part of Christmas in 1714.
By Victorian times, the Christmas puddings became similar to the ones enjoyed today.
Today, puddings serve as a dessert as in chocolate pudding or as a main dish, such as corn pudding.
It's a dessert in Britain. Some puddings are universally popular (bread and rice puddings) and are made with regional variations. 

For more on the history of desserts and the rest of this article click here and enjoy!