Edie’s Christmas Pudding.

“Never Spare the Parson’s Wine Nor the Baker’s Pudding.”

Benjamin Franklin

The last Sunday before Advent is known as ‘Stir Up Sunday’ as it is the traditional day for making a really delicious Christmas pudding and here at St M’s and as the scent of cinnamon and spice wafts through the air on a cold November morning; there’s a flurry of activity inside the village hall along with the sound of a busy kettle and clashing pudding pans…


454g Stoned or Seedless Raisins

340g Sultanas

340g Currants

113g Chopped Candied Peel

56g Blanched Almonds

56g Flour

226g White or Brown Sugar

226g Fresh Breadcrumbs

113g Shredded Suet

2 Teaspoons Mixed Spice

1 Teaspoon Powdered Cinnamon

½ Teaspoon Powdered Nutmeg

Grated Rind of 1 Lemon

1 Large Grated Cooking Apple

4 Eggs

½ Pint Whiskey or Old Ale

The Recipe:

Mix together all the raisins, sultanas, currants, peel and almonds.

Sieve flour and spices and add to the fruit mixture with sugar, breadcrumbs, rind, grated apple and suet.

Beat eggs into mixture with the whiskey or old ale, stir well and make a wish.

You can leave the mixture overnight but remember to stir again!

Divide the mixture between the greased pudding pans you are using and cover first with greaseproof paper and then with foil.

Steam or boil for between 4-8 hours depending on the pudding bowl size.

Uncover and leave to cool.

Re-cover with fresh greaseproof paper and store in a cool, dry place.

On Christmas Day, steam or boil for a further 3 hours.

Serve with either brandy butter or a whipped, sweetened cream and Enjoy!


Sugar and Spice? Let’s Stir It Up Real Nice!