Sunday isn’t just Sunday this weekend, it’s ‘Stir Up Sunday’, the Sunday before advent begins, which is traditionally the day UK families would make their Christmas pudding. All over the country, bowls, pans and the smell of brandy will signal what for many is the tru beginning of the festive season.
Making the Christmas pudding is also traditionally a family activity. Getting people involved in the stirring means they can make a wish as they do so, and enjoy the delicious pudding even more on the day itself.
So if you fancy giving a homemade Christmas pud a crack this year and you’re ready to break out the mixing bowl, here’s what you ought to know before you get started on the perfect stir up Sunday Christmas pudding recipe thanks to tips from Dr. Oetker.
Stir up Sunday Christmas pudding tips
- Each family member should take turns stirring the mix, making a Christmas wish as they do. Remember not to lick the spoon, either!
- Don’t forget to put a silver coin in your pudding before you leave it to mature – its good luck for whoever finds it on Christmas day! Just mind your teeth on the day itself.
- Don’t skip soaking your pudding – to achieve a fuller flavour, soaking your mix overnight makes all the difference.
- Replace the usual caster sugar with dark or brown sugars like Muscovado to give your Christmas pudding a richer flavour of caramel.
- Make sure the eggs you use are at room temperature rather than fresh out of the fridge, to avoid curdling.
- After your pudding has been steamed store, for four weeks, the longer the better.
- If you want to be really traditional, store your maturing Christmas pud under the bed – the perfect cool, dry place.
- Gently warm the brandy to serve so you don’t burn all of the alcohol away…
The perfect stir up Sunday Christmas pudding recipe
The perfect Christmas pudding
- Large bowl
- Baking parchment
- Large pan
- Kitchen foil
- 120 g plain flour
- 60 g fresh wholemeal breadcrumbs
- 120 g shredded vegetable suet
- 120 g brown sugar
- 120 g Bramley apple grated
- 120 g glace cherries halved
- 120 g currants
- 350 g raisins
- 120 g sultanas
- 120 g dried apricots chopped
- 2 tbsp chopped stem ginger in syrup
- 2 tsp Dr. Oetker Valencian Orange Extract
- 1 lemon grated zest
- 2 tbsp black treacle
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 eggs large
- 175 ml brandy
- Mix all ingredients together in one large bowl. Stir well and leave to mature overnight in the fridge.
- The next day, fill your pudding basin with the mix, pressing down to level out the top. Cover with a piece of baking parchment and foil and tie securely and tightly over the top of the basin with string.
- Place the pudding in a large pan and fill with boiling water, the water should come around three-quarters of the way up the pudding basin.
- Simmer for eight hours, keeping an eye on the water and topping up the level at regular intervals.
- Once cooked, cool and add fresh parchment and foil to the basin, tie and store until eating on Christmas day.
- When ready to eat, heat by simmering for a minimum of two hours.
- To serve, pour a generous glug of warmed brandy all over the pudding and set alight.
Want even more festive feasts? Read our recipe for Fiona Cairns’s fig, port and star anise cake for a deliciously wonderful yuletide treat.