Did you know that this coming Sunday it is Stir up Sunday?
Stir Up Sunday is a delightful day that marks the beginning of the festive season! It is the last Sunday before Advent and traditionally the day when families gather in the kitchen to whip up their Christmas puddings. The idea is to make your pudding early enough so that it has plenty of time to mature before Christmas Day. Just like a fine wine, Christmas puddings improve with age allowing all those rich, fruity flavours to blend together beautifully.
Over the years I have found myself getting more adventurous in the kitchen in the run up to Christmas. I've made Yule logs, Christmas cakes and this year I am going to try and make a Christmas pudding. How hard can it be?
This is the recipe that I am using!
For the Pudding:
75g (3 oz) of suet.
75g (3 oz) of plain flour.
100g (4 oz) of fresh white or brown breadcrumbs.
100g (4 oz) of dark brown sugar.
200g (7 oz) of mixed dried fruit (like raisins, currants, and sultanas).
100g (4 oz) of dried apricots, chopped.
100g (4 oz) of glacé cherries, halved.
1 large apple, peeled and grated.
1 large egg.
150ml (5 fl oz) of milk.
1 tablespoon of black treacle (or golden syrup).
1 teaspoon of mixed spice powder.
1/2 a teaspoon of ground cinnamon.
1/2 a teaspoon of ground nutmeg.
1 tablespoon of brandy (optional, but highly recommended for a festive touch).
For Steaming:
A large pot with a lid.
Greaseproof paper.
Kitchen twine.
Instructions: How to Make Your Christmas Pudding
Prepare the Pudding Mix:
Start by greasing a 1.2-liter (2-pint) pudding basin. Any heatproof bowl will work. This will ensure your pudding comes out smoothly after steaming.
In a large mixing bowl, combine the suet, flour, breadcrumbs, and dark brown sugar. Give it a good mix.
Stir in the dried fruits, chopped apricots, glacé cherries, and grated apple.
In a separate bowl, beat the egg and then add it to the mixture along with the milk, black treacle, mixed spice powder, cinnamon, and nutmeg. Mix everything together until well combined.
If you’re using brandy, add it now and give it a final stir. The brandy adds an extra depth of flavour and will help the pudding stay moist.
Prepare for Steaming:
Spoon the mixture into your prepared pudding basin, packing it down gently.
Cut a circle of greaseproof paper and place it over the top of the pudding, then cover with a piece of foil. Secure with kitchen twine, tying it around the rim of the basin to ensure no steam can escape.
Steam the Pudding:
Place the pudding basin in a large pot. Add boiling water to the pot so it comes halfway up the sides of the basin.
Cover the pot with a lid and steam the pudding for about 6 hours. You’ll need to check occasionally, adding more boiling water as needed to keep the level up.
Cool and Store:
Once steamed, let the pudding cool before removing it from the pot. When it’s cool enough, you can remove the greaseproof paper and foil. Cover the pudding with fresh greaseproof paper and foil, and store it in a cool, dry place until Christmas Day. The flavours will continue to develop as it ages.
Reheat and Serve:
On Christmas Day, reheat your pudding by steaming it for an additional 2 hours. To serve, you can flambe it with a bit more brandy for that classic, dramatic presentation. Just warm the brandy in a small pan, pour it over the pudding, and carefully light it with a long match.
Wish me luck! This is going to be the most adventurous thing I have ever cooked. Have you ever made your own Christmas pudding?
This is something I have never done although I remember my Mum and nan making their own Christmas pudding and filling the house with delightful smells. Sadly, I'm the only person in my house that likes Christmas pudding :( I could make one for someone else though, I really feel like doing some baking again. xx
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