Stir-up Sunday: Time to make your Christmas pudding

Stir-up Sunday earned its name as traditionally this was the day that the Christmas pudding would be made, in order for it to have time to mature before Christmas Day. Families would gather together to make the Christmas pudding and each family member would take a turn in stirring the pudding mix; making a wish while they do.

This may be becoming an outdated tradition due to busy schedules and the preference of shop bought Christmas puddings, but if you want to keep tradition alive and share the experience with all the family, here is a great recipe for you to try.

Christmas pudding recipe

For this recipe you will need a large piece of thin, unbleached cotton or calico.

• 450g/1lb shredded suet
• 225g/8oz flour, plus extra for sealing the cotton
• 225g/8oz breadcrumbs
• 225g/8oz sugar

• 450g/1lb raisins
• 450g/1lb currants
• Large pinch freshly grated nutmeg, or to taste
• 2 tsp mixed spice
• 115g/4oz candied peel, chopped
• Pinch salt
• 1 lemon, rind only
• 8 free-range eggs, beaten
• 300ml/10½fl oz brandy


1. Mix together all of the ingredients in a large mixing bowl until thoroughly combined.

2. Dampen the cloth in water, squeezing out any excess. Spread the cotton out onto a work surface and rub a handful of flour over it (this seals the cloth).

3. Place the floured cloth into a large bowl, so that the cloth lines the bowl and any excess hangs over the edges. Transfer the pudding mixture to the bowl and use the bowl and the cloth to mould the pudding into a sphere. Bring the edges of the cloth tightly together so that the pudding is wrapped inside it, and then tie the top of the cloth together tightly with string, to seal.

4. Place the wrapped pudding into a large pot of boiling water and cover with a lid. Boil for 5-6 hours, adding more water during cooking, as necessary, if the water level gets too low (the water should cover the pudding at all times).

5. When the pudding is cooked, remove and pat it dry with kitchen paper, then hang in a cool, dark place for as long as possible, ideally several days (it will keep for up to three months).

6. When the pudding is required, prepare a steamer. Add the wrapped pudding to the steaming pan, cover with a lid and steam for two hours. Remove from the pan and unwrap.

7. To serve, place the pudding onto a serving plate, douse it in brandy, and set the alcohol alight. Allow the flames to flare up and die down before serving. Serve with custard, whipped cream or brandy butter.

Keep the family free from germs this Stir-up Sunday by making sure your kitchen surfaces and baking equipment are cleaned thoroughly with your favourite Zoflora disinfectant.




Posted by Zoflora (16/11/2015)