“Never Spare the Parson’s Wine Nor the Baker’s Pudding.”
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
113g Chopped Candied Peel
56g Blanched Almonds
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
½ Pint Whiskey or Old Ale
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!