Stir Up Sunday

We had lots of snow last year and it looked lovely in my local park. I hope we have more this year! A white Christmas would be fun. I’m going to a friend’s for Christmas lunch so I’ll be taking some personalised Christmas crackers, a Christmas pudding and a bottle or two of bubbly! Lovely jubbly!

Most recipes for Christmas pudding call for the mixture to stand for several weeks after cooking. The name Stir Up Sunday originates from a prayer traditionally said in church on the Sunday before advent. The opening line is: “Stir up, we beseech thee …” and it is reckoned that that reminded people that it was about time to start stirring up the puddings for Christmas. Even though I am an atheist, I quite like these food-related traditions. This year Stir Up Sunday falls on November 27 but I don’t have to make a pudding as I still have one from last year!

This recipe makes two puddings. Provided you keep one covered as described in the recipe and store it in a cool dark place, it will keep just fine for a year, it may even taste better!

  • 200g sultanas
  • 200g raisins
  • 200g currants
  • 50g dried apricots, chopped
  • 110g apple, grated
  • 110g plain flour
  • 1 tsp cinnamon
  • ½ tsp freshly ground nutmeg
  • ½ tsp ground ginger
  • 1 tsp mixed spice
  • Pinch of salt
  • 50g ground almonds
  • 150g breadcrumbs
  • 110g veggie suet
  • 1 tbsp dark brown sugar
  • 1 tbsp molasses
  • 1 medium carrot, grated
  • 140ml brandy
  • ½ orange, juice and zest
  • ½ lemon, juice and zest

If you have time, soak the fruit in the brandy for an hour or so. This is not essential but it makes the fruit swell up nice and boozy! Then it is really easy, just put all the dry ingredients into a large bowl, mix well, then add the fruit and wet ingredients. If you want, you can invite everyone in your house to have a good stir and make a wish! When it’s mixed really well, divide into two lightly greased glass bowls, pat down gently and cover each with a disc (cut to size) of greaseproof (parchment) paper. Then fold tin foil in half to double the thickness and secure over the top of each bowl with string. Make a string handle from one side of the basin to the other so it is easier to take the basin out of the pan after cooking. Stand each bowl in an inch or two of water and steam for 5-6 hours, topping the boiling water up from time to time, if necessary. Store in a cool cupboard until Christmas Day. To serve, steam for two hours, take off the wrapping and turn the pudding out gently onto a warmed plate. Place a suitably sized sprig of holly on top. Pour a warm ladleful of brandy over it, light it and when the flames have died down serve with whipped soya cream. Then head for the sofa to see if It’s a Wonderful Life is on TV…

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This entry was posted in Cakes, tarts, desserts & sweets. Bookmark the permalink.

One Response to Stir Up Sunday

  1. Pingback: Christmas Pudding Part 2 | justbloggs

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