She got so good, in fact, that in 1979, she turned her pudding making into a business, and now creates and sells puddings by the thousands. Garrity has only one product in her line and only one big selling time—Christmas. But she works feverishly for six months each year. Her mission is to teach Americans that this light, spice-filled cake is nothing like a rich and heavy fruitcake. "My plum pudding has no bitter citrus peels, and tastes infinitely better than fruitcake does," says Garrity. What it does have, she adds, are dried dates and currants, eggs, beef suet, brown sugar, nuts, cinnamon, cloves, mace, and other spices—but no plums. Whether the original English pudding ever had plums in it, or whether plum simply refers to the recipe's cooked raisins, is a subject of debate among dessert scholars.