22nd November 2015
"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.
- 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
- ¼ 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
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 doesn’t boil dry. Top up with boiling water if it looks like it’s 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.
Make sure to show us your pictures on our Facebook post from Sunday - we'll giving away a Christmas Joy Robin Pudding Basin for the best-looking Christmas pudding. The competition ends midnight on Monday - good luck!
Terms & Conditions
By entering the competition you agree to the below terms and conditions.
- There is one prize of a Christmas Joy Robin Pudding Basin.
- There is no cash or other alternative to the prize.
- The prize draw closes at 23:59 on Monday 23rd November. Entries received after that date and time will not be considered.
- One winner will be chosen through a random prize-draw and will be notified within 48 hours.
- The winners' names and entries may be published on our news and events or social media pages and will be contacted by a member of the Emma Bridgewater Team for their address in order to receive the prize.
- One entry per person, additional entries will not be considered.
- Prizes are non-transferable.
- No purchase necessary.
- In the event of unforeseen circumstances Emma Bridgewater reserves the right to provide an alternative prize of equal or greater value.
- Emma Bridgewater accepts no responsibility for any damage, loss, liabilities, injury or disappointment incurred or suffered by you as a result of entering the prize draw or accepting the prize.
22nd November 2015