Well by now most Victorian households who could afford to would have prepared their Christmas Pudding. The Christmas pudding developed from plum porridge, which was made from beef and mutton broth with raisins, currants, spices wine and breadcrumbs. This porridge would have been eaten alongside the meat.
Later the mixture was made stiffer and boiled inside a cloth meaning the early puddings would have been round, later basins were used. During the later 1800s making the pudding became a family affair. On the Sunday nearest to St. Andrews day the pudding mixture would be stirred by each of the family for luck.
Charms would also be added to the pudding to be found when it was eaten.