STIR UP SUNDAY WITH THE PERFECT CHRISTMAS PUDDING RECIPE

A Victorian tradition, Stir-up Sunday always falls five weeks before Christmas- making it this weekend! It’s a time for family to gather and each stir up the Christmas pudding and make a wish. Once prepped, it can be stored ready for Christmas Day when it simply needs heating and enjoying! With many people also choosing to make their Christmas cake on Stir Up Sunday we’ve provided a recipe for our tried and tested Ginger Christmas Cake as well as Dualit’s easy to follow recipe for the perfect Christmas pudding. https://dluxe-magazine.co.uk/food-drink/10030/

Christmas Pudding  An easy-to-follow recipe for a rich and delicious Christmas Pudding.

Serves: 6
Preparation Time: 40 minutes
Cooking Time: 3 hours

Ingredients:

• 600g Dried Mixed Vine Fruit, or a mix of raisins, sultanas, apricots etc. (find Dualit’s recipe for soaking fruit in advance here)
• 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:

1. In a large bowl add the butter, sugar, eggs, flour and spices and mix well.

2. Add the treacle and mix.

3. Add in the breadcrumbs, all the fruit and the brandy, before grating in the apple. Mix well until all combined.

4. Line the bottom of the pudding basin with a buttered parchment circle and butter around the inside of the bowl.

5. 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.

6. Cover the top of the pudding mix with a parchment circle.

7. 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).

8. 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 (dont worry if you have to tie a little lower).

9. Place a trivet to stand the basin on and pour in hot water to reach halfway up to the basin bowl.

10. 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.

11. 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.

12. Once cooked and cooled, leave the pudding in its bowl and store in an airtight container in a cool room away from the light. You can continue to add brandy if desired.

13. To serve on Christmas Day, place the pudding in a saucepan with water as in step 9 and gently simmer for 1-2 hours. Again this depends on the size of the pudding you have made.

14. 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.

Dualit’s Top Christmas Pudding Tips:

• Use the lid of a jam jar, or scrunched up foil, if you dont have a trivet.

• Make a handle with a length of foil to help lift out the pudding. To do this, take a long strip of foil, approximately twice the width of the saucepan you are using and fold over lengthwise, to around 4′ wide, and place on top of the trivet. The basin sits on top of the foil, then twist the two ends together. This will create a “handle” to enable you to safely and easily lift out the basin. Do this with a teatowel.

• Any fruit can be added to make this pudding. Use whatever you prefer, from dates, to apricots, to cherries.

• Nuts always taste great in christmas puddings too!

• Your pudding can be cooked in a steamer – just allow a little longer. Again this will depend on the size of the puddings.

• The above mix will make 3 x 1lb puddings or 1 x 3lb pudding. The smaller ones are great to make for gifts.

• Any basin can be used, for example plastic with a lid, foil, ceramic.

• The pleat made in the parchment and foil is to accomodate the “rise” in the pudding when it is cooked

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