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Oh bring us some figgy pudding!

Stir Up Sunday Christmas Pudding Recipe

 

Christmas is creeping up, slowly but surely we need to start ticking jobs of that ever growing Christmas list. Stir Up Sunday, on Sunday 25th November,  is a lovely opportunity to make one of those jobs a family occasion! Stir Up Sunday takes its name from an Anglican prayer encouraging churchgoers to start stirring up their plum pudding so it’s mature before Christmas Day. It traditionally marks the last Sunday before Advent and is a great tradition that the whole family can be involved in. Everyone in the family takes a turn to mix the pudding making a wish as they stir the mixture!

So now is the time to get prepared, whip out some tinsel and pop on some Christmas tunes! If you don’t have a family pudding recipe that goes back generations then why not give this one a go from our friends at Mason Cash.


Ingredients

50g ground almonds

2 large Bramley cooking apples, peeled, cored and chopped

1 whole nutmeg, grated

1.2kg mixed dried fruit and candied peel

140g plain flour

100g soft, white breadcrumbs

100g light muscovado sugar

3 large eggs

2 tbsp brandy

250g Butter, grated

 

Step 1

Butter the inside of a 1 litre Pudding Basin and line the base with a disc of buttered greaseproof paper - or make smaller versions in your chosen pudding basin, but remember to reduce the cooking time accordingly!

 

Step 2

Mix all the ingredients for the pudding, except the butter, in a large bowl.

 

Step 3

Add the grated butter and stir until well combined.

 

Step 4

Pour the mixture into the pudding basin and press down. Cover with a layer of greaseproof paper and then foil, making a pleat in the centre to allow the pudding to rise.

 

Step 5

Tie the foil securely with string, and then place each pudding in a large pan with enough water to come halfway up the sides of the basin.

 

Step 6

Steam the pudding for 8 hours, topping up with water as necessary.

 

Step 7

Remove from the pans and leave to cool overnight. When cold, wrap in greaseproof paper and foil and store till Christmas When ready to serve, steam again for 1 hour and turn out, 

Serve with a dollop of brandy butter, flaming cognanc, white sauce, cream - or whatever you fancy!   A gentle sprinkle of icing sugar finishes it off a teat for serving in style.

Posted: 07 Nov 2018

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