Stir Up Sunday: Christmas Pudding Recipe

23rd November 2014

Stir Up Sunday: Christmas Pudding Recipe

"Stir up O Lord we beseech you the wills of thy faithful people..."

So begins the collect for the last Sunday before Advent, traditionally the day to rush back from church and make the Christmas pudding. Emma cooks her pudding on Stir Up Sunday and all the children, plus accompanying friends and family floating around the kitchen, have a go at stirring this rich and traditional pudding.

Ingredients

  • 225g seedless raisins
  • 225g dried cherries
  • 100g sultanas
  • 125g dried apricots
  • 75g chopped dried pears
  • 50g dried pineapple, or mango
  • 1 lemon, juice and zest
  • 1 orange, juice and zest
  • 225g white breadcrumbs
  • 75g plain flour
  • 1 tsp mixed spice
  • ľ tsp salt
  • 225g shredded vegetable suet
  • 225g soft dark brown sugar
  • 4 large eggs, beaten
  • 55ml dark rum
  • 55ml calvados, or cherry brandy
  • 75ml milk
  • For a lighter pudding, swap some of the raisins and sultanas for dried cherries/apricots

Method

Lightly grease your pudding basin and line the base with non-stick baking parchment. Put the raisins, cherries and sultanas in a large mixing bowl with the dried pear and pineapple (or mango), lemon zest and juice, orange zest and juice, breadcrumbs, flour, mixed spice, salt, suet and sugar. Stir the ingredients well to mix them all together nicely. In a separate bowl, whisk together the eggs with the rum, calvados (or cherry brandy if you prefer) and milk. Add to the fruit mixture and stir really well so that the fruit and other ingredients are properly combined.

Spoon all the mixture into the pudding basin and cover the surface with a disc of greaseproof paper. Cover the whole basin with some more paper and foil, making a pleat in the centre to allow for expansion when cooking. Secure with some string. Place the pudding basin into a large saucepan and pour enough boiling water in to come halfway up the basin. Bring up to the boil, cover the pan and boil steadily for five hours, making sure the saucepan doesnít boil dry. Top up with boiling water if it looks like itís getting low.

Once cooked, remove from the pan and allow to cool completely. Re-cover with some fresh greaseproof paper and foil. Store in a cool, dark place for four weeks. You can always add a little more rum to the pudding if you like. On Christmas Day, reheat by steaming the pudding for two hours using the same technique described above. When your pudding is cooked, turn out onto a warmed serving dish (perhaps our Christmas Joy Cake Plate). Warm some rum in a pan and set it alight with a match. Pour this over the pudding and stick a spring of holly in.

23rd November 2014