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Christmas Pudding

This recipe is in categories Desserts, Party food, Vegetarian
About this recipe
Healthiness : (26 votes)
Difficulty:  3 out of 5 difficulty
Preparation Time: 30 minutes
Cooking Time: 8 hours
Number of servings: 10
Serving suggestions: Serve with brandy butter, rum sauce, cream.
This is a vegetarian recipe


The last Sunday of the Christian Church Year, or the Sunday before Advent, is often called 'Stir-up Sunday'. (Advent begins on Advent Sunday, which is four Sundays before Christmas.) Stir-up Sunday is the traditional day for making Christmas pudding. Everyone in the family gets to stir the mixture and make a wish.

Whist stirring the pudding, children would sing this rhyme:

"Stir up, we beseech thee,
The pudding in the pot;
And when we get home
We'll eat the lot."

A traditional Christmas pudding was always stirred from East to West in honour of the Three Wise Men. The traditional recipe used only 13 ingredients to represent Jesus and His disciples.

A silver coin was usually added to the ingredients and cooked inside the pudding. It was believed that whoever found the coin in their pudding on Christmas Day would be wealthy and lucky.
Ingredients
  • 225g/9oz soft brown sugar
  • 225g/9oz vegetarian suet
  • 350g/14oz sultanas
  • 350g/14oz raisins
  • 225g/9oz currants
  • 125g/5oz chopped candied peel
  • 125g/5oz plain flour
  • 125g/5oz fresh white or brown breadcrumbs
  • 60g/2oz flaked almonds
  • Grated zest of 1 lemon
  • 5 eggs, beaten
  • 5ml (1 teaspoon) ground cinnamon
  • 5ml (1 teaspoon) mixed spice
  • 5ml (1 teaspoon) freshly grated nutmeg
  • Pinch of salt
  • 150ml (5fl oz/¼ pint) brandy
Small amount of brandy to serve
Equipment
  • Weighing Scales
  • Grater
  • Measuring Jug
  • 2 ltr (4 pint) Pudding Basin
  • Greaseproof Paper
  • Large Mixing Bowl
  • Wooden Spoon
  • Baking Parchment
  • String
  • Pan
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Place all the dry ingredients (everything except the eggs and brandy) into a large bowl and mix well
  2. Stir in the eggs and brandy. (let everyone have a turn at stirring and making a wish)
  3. Grease a 2 litre (4 pint) pudding basin and then pour in the mixture
  4. Place a circle of baking parchment and then a circle of foil over the top of the pudding basin and tie securely with string
  5. You can also make a string handle so it's easier to pick the basin out of the pan when it's cooked
  6. Put the basin into a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping up with boiling water up from time to time to stop the pan boiling dry
  7. Leave to cool
  8. Change the baking parchment and foil covers for fresh ones and tie up as before
  9. Store somewhere cool until Christmas Day
  10. To serve the pudding on Christmas Day, steam for 2 hours
  11. Place on a warm serving plate
Christmas Pudding - print view  Christmas Pudding - print view

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