Today is Stir Up Sunday – the day on which Christmas puddings, cakes and mincemeat are traditionally made. In honour of the day I thought I’d share our family recipe for Christmas pudding, although ours were made last Friday as my mum-in-law had plans today and wouldn’t be around to do the stirring.
This is a bit of an odd recipe post in that I don’t have a picture of the finished product because they’re in their bowls in a cupboard waiting for the big day. But everyone knows what a Christmas pudding looks like and if you don’t then I’m sure good old Google can help you there.
Our family recipe is adapted from Dorothy Sleightholme’s which can be found in her Farmhouse Kitchen cookbook. My mum-in-law has used this recipe for years and over that time she’s tweaked it so that it produces perfect puddings. Even I like them and I’m not normally a Christmas pudding kinda gal.
This year my mum-in-law enlisted the help of Bubs and together they measured, weighed, stirred and steamed.
- 175g / 6oz plain white flour
- 1/2 tsp table salt
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 125g / 4oz fresh white breadcrumbs
- 124g / 4oz shredded suet
- 75g / 3oz demerara sugar
- 125g / 4oz raisins
- 225g / 8oz currants
- 225g / 8oz sultanas
- 50g / 2oz chopped candied peel
- 1 medium apple, grated
- 1 medium carrot, grated
- Juice and grated rind of 1 lemon and 1 orange
- 2 eggs, beaten
- 200ml / 1/2 pint of stout
- You will need one 1.2 litre/2 pint ceramic pudding basin, greaseproof paper, foil and string.
- Sieve the flour, salt and spices into a large bowl.
- Add the breadcrumbs, suet, sugar and fruit to the bowl and mix well.
- Add the grated apple, the rind and juice of the orange and lemon, eggs and stout to the bowl and mix well.
- Leave the mix for several hours, or overnight, and then stir again.
- Spoon the mix into the greased basin leaving 2.5cm/1 inch clearance at the top.
- Cover with two layers of greased greaseproof paper and one layer of foil. Tuck each layer under the rim of the basin and secure tightly with string or bakers twine.
- Place an upturned saucer into a pan and stand the basin on top.
- Fill the pan with boiling water until it reaches half way up the basin.
- Cook on the hob for 8 hours, keeping the water on the boil and replenishing with boiling water as necessary.
- Once cooked unwrap the foil and greaseproof paper and allow the pudding to cool completely before replacing with fresh layers (2 of greaseproof and one of foil) and securing tightly with string. Store the pudding in a cool, dark, dry place until required.
- When required cook the pudding as before but only for 3 hours.