Much prefer the puffballs (pumpkin pie guy).

I went to the old English standby, Mrs. Isabella Beeton, "The Book of Household Management," ("Six Hundred and Ninety-Third Thousand), 1888, first printed in 1861, Ward, Lock & Co., London.
Recipe numbers 1832-1837 are for "plum puddings." Baked plum puddings used 2 lb. raisins and 2 lb. currants. An "unrivaled " plum pudding used the same, as did a "Christmas" plum pudding.

The OED defines plum pudding as a pudding consisting of plums, but goes on to separate out "Christmas Plum Pudding," with the raisins. The recipe for the latter seems to have entered the books very early in the 18th c.

Peace haben recht.

(In the U. S. and Canada, the meaning is the same, except the process is often short-cut. Did I say the same? Often not really.)

Note: The small Corinthian raisins (from the grape) are sold dried in U. S. and Canadian grocery stores as currants. The real currant, no relation, is often found in jams and jellies- the fresh (real) currant is rarely sold in stores, you have to plant your own bushes.
I don't know if the UK sales practice is the same.