With the last Sunday before advent, known as Stir-up Sunday, just around the corner, it’s no surprise that ‘Christmas Pudding Recipe’ has become a breakout search term this week on Google.
Since the Victorian era, it’s been a tradition for families to meet up on Stir-up Sunday and take turns in stirring the Christmas pudding mixture while making a wish. Preparing the Christmas pudding this far in advance helps to get ahead of the Christmas cooking and allows the flavours to fully mature for a pudding sure to impress on the big day.
Here, leading British kitchen appliance company Dualit shows you how to make the ultimate Christmas pudding at home this year.
Ingredients
600g dried mixed vine fruit, or a mix of raisins, sultanas, apricots etc.
100g self raising flour
100g dark brown soft sugar
2 large eggs
100g butter (salted or unsalted)
100g white breadcrumbs
2 tsp mixed spice
1 peeled and grated large apple (stewed apple can also be used)
2-3 tbsp brandy (sherry or rum)
1 tbsp treacle
Method
- In a large bowl add the butter, sugar, eggs, flour and spices and mix well. Add the treacle and mix.
- Add in the breadcrumbs, all the fruit and the brandy, before grating in the apple. Mix well until all combined.
- Line the bottom of the pudding basin with a buttered parchment circle and butter around the inside of the bowl.
- Spoon the mixture into a 1.5kg (3lb) pudding basin, or 3x 500g (3x 1lb) basins and press the mixture down, leaving a 1–2-centimetre gap from the top.
- Cover the top of the pudding mix with a parchment circle. Take a square piece of parchment and make a one-inch pleat across the middle. Repeat this with a piece of foil (both must cover the diameter of the basin once pleated).
- Place the parchment first, then the foil on top of the basin and using string to tie both the parchment and foil around securely around the top of the basin (don’t worry if you have to tie a little lower).
- Place a trivet to stand the basin on and pour in hot water to reach halfway up to the basin bowl.
- Cover with lid and simmer for 3-4 hours depending on the size of your pudding, remembering to top up the water. DO NOT allow to boil dry.
- To check if the pudding is ready, remove the pan from heat and carefully remove the pudding. Lift off a section of foil and insert a skewer. If it comes out clean the pudding is cooked.
- Once cooked and cooled, leave the pudding in its bowl and store in an airtight container in a cool room away from light. You can continue to add brandy if desired.
- To serve on Christmas Day, place the pudding in a saucepan with water as in step 9 and gently simmer for 1-2 hours. Serve the pudding warm with brandy butter or brandy sauce. To flame, warm brandy or rum in a small pan, pour it over the pudding and set light to it.
