Christmas pudding maturation - time vs room temperature

IME a lot of things that go mouldy, get eaten by insects, etc., within a few weeks in Indonesia, last indefinitely in England. This is mainly due to temperature.

Christmas pudding is traditionally made on Stir-up Sunday in the UK, that is the last Sunday in November. In practice year-old puddings seem to be just fine in UK conditions.

My room temperature is around 28C and I’d expect different spoilage from UK conditions. Possibly also whatever maturation process is going on is happening much more quickly due to heat.

However a study here found 50-year-old Christmas pudding to be perfectly sterile: https://www.nottingham.ac.uk/news/pressreleases/2017/december/science-proves-it’s-safe-to-eat-48-year-old-christmas-pud.aspx

So maybe it is fine.

Anyway, can someone comment on the specific processes going on during maturation of the pudding, perhaps the relative impact of time, and the influence of temperature on the process?