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Christmas pudding

  • Serves 8

Celebrate 'stir up Sunday' this year by whipping up a delicious homemade Christmas pudding...

Christmas pudding recipe taken from Artisan Home Baking

The Sunday before Advent is traditionally known as ‘Stir up Sunday’. This is the day when all the family gathered to make their Christmas pudding and everyone would stir it for good luck.

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Ingredients

  • Raisins 100g
  • Sultanas 100g
  • Zante currants 100g
  • Mixed candied peel 75g
  • Diced crystallised ginger 30g
  • Walnut pieces 20g
  • Grated zest and juice of 1/2 orange
  • Grated zest and juice of 1/2 lemon
  • Brandy 5 tbsp
  • Bramley apple 60g, peeled and diced
  • Egg 1, lightly beaten
  • Plain flour 50g
  • Dark muscovado sugar 100g
  • Wholemeal breadcrumbs 50g
  • Vegetable suet 70g, roughly chopped
  • Ground mixed spice 1 tbsp
  • Ground cinnamon 1/4 tsp
  • Freshly grated nutmeg 1/4 tsp
  • Ground cloves 1/4 tsp

Method

  • Step 1

    Put the dried fruit, crystallised ginger, walnuts and citrus zest and juice into a large bowl. Pour the brandy over everything, cover with clingfilm and allow to soak overnight.

  • Step 2

    The next day, add the diced apple and beaten egg to the brandy-soaked fruit and nuts and stir. Add the flour, sugar, breadcrumbs, suet and all the spices and stir thoroughly.

  • Step 3

    Spoon the mixture into the pudding basin, spread level with a palette knife and cover the mixture with the circle of baking parchment. Put the basin in the middle of the muslin/cheesecloth square, bring the corners together and tie in a loose double knot. Half-fill a large saucepan with boiling water, place the pudding basin in the saucepan and cover with the lid. Steam over low heat for 4 hours. Make sure you check the water level regularly and top up with boiling water as required. Do not allow to boil dry.

  • Step 4

    Remove the saucepan from the heat and carefully lift out the basin. If eating the day it is made, let the pudding stand for 15 minutes before serving.

  • Step 5

    If storing, remove the muslin square from around the basin. Let cool completely, then wrap 2 layers of clingfilm around the entire basin and store in a cool, dry place. The pudding will keep for 6–9 months if stored in this way. I recommend maturing for at least 3 months.

Equipment:
2-pint pudding basin
Circle of baking parchment to fit pudding basin
30cm/12 inch square of muslin

Artisan Home Baking by Julian Day, published by Ryland Peters & Small (£14.99) Photography by Steve Painter © Ryland Peters & Small
This recipe is taken from Artisan Home Baking by Julian Day, published by Ryland Peters & Small (£14.99) Photography by Steve Painter © Ryland Peters & Small
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