Christmas Pudding
Stir-up Sunday - traditionally the day families get together to prepare the Christmas pudding. The origins of this were from the Book of Common Prayer and the ‘stirring’ was to take place on the last Sunday before advent. Traditionally there would be 13 ingredients to represent Jesus and his disciples. Nowadays the ‘stirring’ is an attempt to engage the family into getting together to prepare for Christmas. My girls only agreed to participate to a) humour me, and b) because I told them it was bad luck if they didn’t stir, as the story goes that unmarried women will remain single for another year if they don’t stir! Each family member takes a turn in stirring (Coco included!). Stirring is east to west to symbolise the wise men who came from the east. From the 1300s a silver sixpence was added to the pud and the person who found it was said to have good luck in the coming year - that’s if they didn’t get a broken tooth!
Ingredients:
1 kg mixed fruit (with glace cherries & mixed peel)
30g crystallised ginger, finely chopped
50g blanched almonds, chopped
225g cold butter (straight from fridge)
120g plain flour
100g fresh white breadcrumbs
100g chopped dried figs
3 eggs
2 tbsp marmalade
1/2 cup brandy
1/2 cup Grand Marnier
100g brown sugar
1/2 tsp cinnamon
1/2 tsp mixed spice
1/2 tsp nutmeg
zest of 1 lemon & 1 orange
2 apples, peeled, cored and grated
Grease a 1.2 litre pudding bowl and place a bit of baking paper in the base. Cut another to go on the top.
Combine all the fruit, marmalade and alcohol in a large bowl and mix well. Leave for at least 24 hours stirring occasionally.
Mix the flour, spices, breadcrumbs, zests, apple, almonds in a bowl, then stir into the fruit mixture.
Grate the cold butter into the mixture.
Beat the eggs and stir them in.
Begin the ‘Stir’.
Put mixture into tin and press down firmly. Fill to about 2cm from top. Place piece of baking paper on top then seal with lid.
Put in large pan and fill the pan just below the top of the tin with water. Attach string to the handles of the tin so it is easier to get it out.
Bring to boil and boil for 6 hours, topping up the water as needed.
When cooked remove from the water and cool. When cool wrap in cling film and store in a cool place till needed.
To serve, place on a serving dish and pour warm brandy over the top and light. Then cut into individual pieces, cover with cling film and microwave till warmed through. Serve with brandy butter or sauce or ice cream. Whatever takes your fancy.