#StirUpSunday Special: A Christmas Pudding Recipe | Modern Mummy

Thursday, 21 November 2013

#StirUpSunday Special: A Christmas Pudding Recipe

This Sunday, the last Sunday before Advent, is traditionally known as Stir Up Sunday. It's the day in which families get together to make a Christmas pudding to be eaten on Christmas Day.

We celebrate Stir Up Sunday every year and, to us, it signifies the real beginning of the festive season. But none of our friends really know what it is, let alone take part in it and, sadly, this seems to be the case throughout the UK. It's a tradition in decline - how sad is that?!

This year, however, Sainbury's have come to the rescue and have been working hard to help people rediscover - and join in with - what is one of my favourite events on the Christmas calendar!

They have teamed up with award winning baker and food writer, Dan Lepard, to release a set of simple, festive recipes and today I'm going to share their traditional Christmas Pudding recipe with you.


Home made Christmas pudding is so much easier to make than people think – and a perfect recipe to bake with children because it doesn't require precise measurements or delicate whisking.... it's just a case of slinging everthing in a mixing bowl and stirring it up! It is traditionally made with 13 ingredients to represent Jesus and his disciples and is stirred from East to West in honour of the three wise men and their journey to visit baby Jesus.

A coin is added to the ingredients and cooked in the pudding, and whoever finds it on their plate on Christmas Day is supposed to find wealth in the coming year!

Christmas pudding is made a month before Christmas so that the ingredients get a chance to mature. The flavour of the spices mellow and deepen, the fruits plump up and the crumb gets darker and more compact.




Recipe 
Packed with plump fruits and warming brandy, this Christmas pudding is the perfect festive treat. Serve with thick vanilla custard. 

Ingredients
385g Sainsbury's mixed dried fruit
80g Sainsbury's ready-to-eat dried figs, roughly chopped
75g Sainsbury's glace cherries, roughly chopped
100ml brandy, plus extra for flaming
1x small cooking apple - peeled, cored and grated
1x small orange - zest and juice
100g shredded suet
3x medium eggs, beaten
100g Sainsbury's ground almonds
200g soft muscovado sugar
140g self-raising flour
20g Sainsbury's almonds, halved
1x tsp ground mixed spice
1/2x tsp ground cinnamon

Method
Grease a 1 litre pudding basin. Put the mixed fruit, dried figs and glacĂ© cherries into large pan with the brandy and bring to the boil; turn down and simmer for 5 minutes. Remove from the heat, cover with a lid and leave to soak overnight. 

Mix together the cooking apple, orange juice and zest, suet, beaten eggs, ground almonds, sugar, and flour in a large mixing bowl.

Stir in the soaked fruit, almonds, mixed spice and cinnamon. Pour into the greased basin. Cover the basin with 2 large circles of greaseproof paper and one of tin foil and secure around the top of the basin with string. Make a handle across the basin with the string. 

Place the basin in a large saucepan, with a lid, and pour in boiling water until it comes half way up the basin. Cover with the lid and steam for 2 hours. Allow to cool, then wrap the whole basin in foil and store until Christmas. 

When you're ready to serve the pudding, place into a large saucepan, as before, and steam for 1 hour and 30 minutes until cooked through and springy to touch. 

To serve, pour over a couple of tablespoons of brandy and light the pudding. Serve with brandy butter, cream or vanilla custard.

This pudding will keep in a cool, dry place for up to 3 months.

Merry Christmas, one and all - let's get this festive party started! xoxo

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