Traditionally, the Christmas pudding is made on ‘Stir-Up Sunday’ which is 5 weeks before Christmas. On Stir-Up Sunday, families often come together and take turns to mix the ingredients, and make a wish. It’s also a good opportunity for the younger generation to learn how to make a Christmas pudding!
Even if you don’t keep to the full tradition of Stir-Up Sunday, it’s a great excuse to get the family together before the hectic Christmas period. This year it falls on Sunday 26th November 2017 – get the date in your diary.
Before you start making your pud this year, check out our fantastic recipe. It’s got step-by-step instructions on how to make a Christmas pudding which is rich, moist and fruity!
Ingredients you’ll need:
Equipment you’ll need:
Chop the glacé cherries in half and put in a large mixing bowl along with the mixed fruit and orange zest.
Put four slices of bread into a blender and blend until you have a good consistency of crumbs.
Add the breadcrumbs, flour, suet, sugar, mixed spice, salt and bicarbonate of soda to the bowl. Mix together.
Add the black treacle, eggs and brandy and stir well. This is where you can take turns to stir, making a wish!
Grease the pudding bowl with butter and spoon in all of the mixture.
Take a piece of baking paper and fold a crease in the centre (this allows for the steam). Cover the bowl with the paper and secure it tightly with string below the lip of the bowl to create a seal.
Put the bowl in a saucepan and fill the pan with water until it’s just below the string.
Steam for around 5 hours. Leave the pudding to cool, prick with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas Day.
That’s it! On Christmas Day reheat the pudding by steaming it for about an hour, and serve with brandy butter, custard or a brandy sauce – delicious!