When it comes to traditional British puddings, you don’t get any more traditional than a good old fashioned Christmas Pudding, with it’s Medieval origins! And with this years Stir Up Sunday quickly approaching, we’ve got the perfect recipe to make the perfect show stopping pudding for your Christmas dinner!
Stir Up Sunday is the day in which you’d traditionally prepare your Christmas Pudding. It falls on the last Sunday before Advent begins and would usually involve the whole family in making that years pudding. Historically your Christmas pudding would include 12 ingredients, with each member of the family taking a turn to mix and making a wish as they do.
Another feature of a traditional Christmas Pudding is the addition of a sixpence, with whoever ends up with the piece of pudding it was dished-up into, receiving luck for the next year. This however is much less uncommon now due to the risk of breaking teeth or accidentally swallowing the coin! Not a great way to end your Christmas meal.
I used your recipe for Christmas it was easy to follow and the finished product was a big success!
As for the topping, it’s personal preference. I love a simple holly leaf but you can also cover with a dusting of icing sugar, a dripping of white icing, or drenched in brandy & set alight for show.
Whatever your method for making and preference for decorating, this simple Christmas Pudding recipe is sure to be the show stopper your Christmas deserves! And the boys had a great time making theirs with Granny, so why not get your whole family involved too?
- 90 g Self-raising Flour
- 125 g
- 1 tsp Ground Mixed Spice
- 1/4 tsp Ground Nutmeg
- 90 g Muscovado Sugar
- 30 g Blanced Almonds (chopped)
- 250 g Raisins
- 100 g Currants
- 100 g Sultanas
- 50 g Mixed Peel
- 50 g Dates (finely chopped)
- 125 g Breadcrumbs (fresh, not shop-bought)
- 1 Apple (peeled & grated)
- 1 Orange (zested & juiced)
- 2 Eggs
- 15 ml
Grand Mariner or Brandy(optional)
- If you are using alcohol, pour your chosen alcohol over your dried fruit and leave to soak overnight. This step is optional.
- In a large bowl, add each ingredient in the order they are listed, stirring as you do. When it comes to the egg, ensure they are beaten well and all the ingredients are combined.
- Generously grease a 2 pint pudding bowl with butter before spooning the mixture in and pressing it down with the back of a spoon.
- With a piece of greaseproof paper large enough to cover your pudding bowl, fold a pleat in the middle before placing over the top of your pudding bowl. Repeat with a piece of tin foil and place on top of your greaseproof paper before tightly tying in place – around the top of the bowl – with a piece of string. Trim away the excess greaseproof paper and tin foil before cooking.
- Steam your pudding in a large pan with simmering water and the lid on for around 5 and a half hours, keeping an eye on the pan so that the water doesn’t run dry. Top up with boiling water as required.
- Once completely cool, remove the pudding from the bowl, wrap in greaseproof paper, followed by tin foil and store in a cool place until required.
- To reheat your pudding, place it back into the pudding bowl and steam again for about 2 hours before serving.