Saturday, 24 November 2012

Stir Up Sunday: Christmas Pudding

Tomorrow is Stir Up Sunday and here are What Kate Baked's Christmas Pudding Seven Top Tips for Stir Up Success!
  • Use the freshest, bestest, most expensive(est) dried fruits your money can buy. No past-their-best, been-languishing-in-the-cupboard-for-decades dried fruit please
  • And talking of the fruit, allow it to leisurely wallow in the booze of your choosing for as long as possible. At least twenty-four hours but up to a week would in a cool, dark place would do wonders
  • The earlier you can make your pudding the better. Flavours intensify and become richer. My Dad has been known to make our Christmas Pud a whole year in advance
  • I promise it isn't complicated to make your own pud. There really are only three simple steps: pop all the ingredients in a great big bowl, give it a good stir while making your wish and spend the remainder of the afternoon with your kitchen resembling a fragrant sauna as you steam your puds
  • Helpful 'how-to' videos on steaming puddings can be found right here on the BBC Good Food website
  • Whichever booze you may be using, be it rum, brandy, sherry or, a la Nigella, vodka, don't forget to pour a generous measure for yourself. Baker's bonus and all that

This is the recipe I'm using this year:

Christmas Pudding

(Makes 4 x .5 litre mini puddings)

400g dried fruit
50g mixed candied peel
75ml brandy or orange juice
Juice and zest of 1 orange
Zest of 1 lemon
125g butter
125g light muscovado sugar
2 eggs beaten
55g self-raising flour
55g breadcrumbs
40g walnuts
1 tsp ginger
1 tsp cinnamon
1 tsp freshly grated nutmeg

1. Place the fruit, peel and zests in a large bowl and pour over the booze or juice. Cover in clingfilm. Set aside for twenty four hours or up to a week
2. Beat together the butter and sugar until thoroughly combined. Beat in the egg, a little at a time, adding a spoonful of the flour if the mixture is beginning to curdle. Mix this into the fruit
3. Stir in the flour, breadcrumbs, nuts and spices
4. Make a wish!
5. Prepare the pudding bowls by brushing softened butter around the inside of each and placing a small disc of baking parchment at the bottom 
6. Spoon the pudding mixture into each bowl and cover with a double layer of greaseproof paper and a single sheet of foil. Tie around each bowl with string to secure and create a little string handle for ease of lifting each pud
7. Steam each pud for three hours before storing in a cool, dark place until Christmas Day!

Baker's notes...
  • On Christmas Day re-steam the puds for one to one and a half hours and serve with lashings of brandy butter
  • Happy Stir-Up Sunday. What's your favourite Christmas Pud recipe?


  1. I love Stir Up Sunday!! Mainly because I know I can really start to get excited about the festive season heading towards us and for the smells that start to escape from the kitchen! Yay ;0)

  2. I like your idea of the baker's bonus very much. I agree a year old pud is a fine thing indeed.

  3. I have to be honest, I have never made a Christmas Pud before! (I know what sort of baker am I?!) However this recipe looks great so I might have to give it a go this year!

    Bella x

  4. My christmas cake is baking as I type - we soaked the fruit in rum for 2 weeks! That fruit is sozzled!

  5. This sounds like a pretty delicious pudding to me with spices and wanuts. I sadly won't be stirring up a pud because I have my Dan Lepard pudding fro last year to eat. What I might do is make one in the New Year for next Christmas instead.
    I have made my cake and mincemeat this weekend though so I am feeling happy about that and the house smelt amazing yesterday!
    Hope to see you at the Gift Swap in Friday xx

  6. What a fab recipe! I've never attempted a chritsmas pudding - maybe this year is the year! Can I add this to my Christmas Linky over here: I'm sure my readers would love to see it :)

  7. Some great advice...and now the Christmas bakes are starting to pop up it's getting me into the festive mood! I never used to like Christmas pudding but I'm definitely coming round to the idea! Yours looks like it's going to be a delicious pudding :-)

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