When I lived in New Zealand, you could find puddings in every supermarket. And I don't mean the milk-and-starch-based kind. But the English kind which more resembles a cake, either chocolate, caramel or passion fruit. They came in little plastic pots, you would heat them up in the microwave, turn them over on a little plate and the sauce would very slowly run down the sides. Especially the chocolate kind was devine. And around Christmas, you could find plum pudding and mince pies.
Original Christmas Puddings are made with suet, which is kinda hard to find where I live - so I used butter. And I don't have a pudding mold for steaming, so I googled and found a method to steam in the oven.
And those puddings need a lot of time, first for soaking and baking, then for resting so that the flavors can develop.
