The 'Yule Candle' is one with a garland of winter foliage. It must be large enough to last the whole of Christmas Day or else bad luck will befall.
A recipe from Cassell’s Dictionary of Cookery, 1892
Put eight pounds of flour into a bowl, and mix a tablespoonful of salt with it; then rub into it a pound and a half of butter, and two pounds of lard. Scoop a hole in the centre of the bread without touching the bottom, and pour in half a pint of fresh sweet brewer's yeast mixed with water. Stir flour into the yeast till it is like batter, sprinkle flour over the top, and set the bowl in a warm place.
When the yeast rises in bubbles through the flour, knead the dough thoroughly as for common bread, and let it rise till it is light. When risen, work in with it six pounds of currants, picked and dried thoroughly, three pounds of raw sugar, some grated nutmeg, and eight well-beaten eggs. Divide it into loaves of various sizes, put these into tins which they will half fill, lined with buttered paper, and bake the cakes in a well-heated oven. The yeast must on no account be bitter. Time to bake the cakes, according to size.
'Yule Pudding' is a custard-style concoction baked in a puff-pastry case like a tart.
Another recipe from Cassell’s Dictionary of Cookery, 1892
© Heather King