According to research by Britain's largest producer of Christmas puddings, the Christmas pudding originated as porridge called Frumenty, and was made by boiling beef and mutton with raisins, currants, prunes, wines and spices. It was often more like soup and was eaten as a fasting dish before the festivities. By 1595 the frumenty was evolving into a plum pudding, having been thickened with eggs, breadcrumbs, dried fruit and flavoured with ale and spirits. It became the Christmas dessert but the puritans banned it in 1664. George the first tasted and enjoyed it, and reestablished it as part of Christmas in 1714, despite objections from the Quakers. By Victorian times Christmas puddings had evolved into something similar to the ones enjoyed today.