What could be more traditional than baking your own Christmas pudding for the big day!
Stir Up Sunday always falls on the last Sunday before advent. In 2020 this means it will be celebrated on Sunday the 22 November 2020.
Stir Up Sunday started back in Victorian times, and was a tradition where families would come together to get their fruit puddings stirred up, steamed and stored ahead of Christmas. Each member of the family would take a turn to give all the ingredients a good mix and help tick off the first task of the festive season.
One of the loveliest traditions when making Christmas pudding is that everyone in the family should take their turn mixing in the raw ingredients, especially children of all ages! While mixing the pudding every person should make a wish. Stirring the mixture clockwise might be your natural instinct but it has a special significance too. Stirring from East to West, or clockwise, is a homage to the journey made by the Wise Men.
Our Cook Shop have all the utensils you will need to create your traditional Christmas pudding this year!
Check out this Christmas pudding recipe, and let this festive fun begin.
- 50g almonds
- 2 large Bramley cooking apples
- 200g box candied peel
- 1 whole nutmeg
- 1kg raisins
- 140g plain flour
- 100g soft fresh white breadcrumbs
- 100g light muscovado sugar
- 3 large eggs
- 2 tbsp brandy or cognac, plus extra to light the pudding
- 250g packet butter
Brandy and ginger butter ingredients
- 175g unsalted butter, softened
- grated zest of half an orange
- 5 tbsp icing sugar
- 4 tbsp brandy or cognac
- 2 pieces of stem ginger, finely chopped
STEP 1 – Preparation is key for this recipe. To prepare chop the almonds coarsely. Peel, core and chop the cooking apples. Chop the candied peel and grate three quarters of the nutmeg.
STEP 2 – Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
STEP 3 – Grate a quarter of the butter into the bowl, then stir everything together. Repeat until all the butter is grated. Stir for 3-4 mins.
STEP 4 – Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
STEP 5 – Double wrap the pudding in foil and secure with string this will make the pudding watertight. Create a sting handle to loop around the bowl for easier handling in the water.
STEP 6 – Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the wrapping and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl.
(The butter will keep for a week in the fridge, or it can be frozen for up to six weeks)
ON THE BIG DAY
On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.