The British tradition of Stir-Up Sunday, falls on the last Sunday before advent and involves getting the family to stir up the ingredients for the annual Christmas pudding. The children too are invited to have a stir and make a wish. The tradition was said to have been introduced by Prince Albert to the Victorians – so it’s a long-standing tradition, which is very much making a comeback with more of us keen to have a go at making our own puddings and cakes. At the same time as making our Christmas pudding, we also buy extra quantities of dried fruits, lemons, oranges and spices to make up a big batch of mincemeat, which can then be stored in sterlized jars ready to give away as gifts or to make mince pies with.
To find out more, you may like to read my piece on Stir Up Sunday for Jamie Oliver.com.
Nut Free Christmas Pudding
This Nut-Free Christmas Pudding first appeared on the Good Food Channel
Nut Free Christmas Pudding
This nut-free Christmas pudding is light, fruity and golden, with no nuts making it ideal for allergy sufferers. It's easy to make ahead for Christmas day (ideally, anytime from Stir Up Sunday)
- 50g mixed dried fruit
- 100 ml brandy, plus extra for soaking
- 1 apple, peeled, cored and coarsely grated
- 1 lemon, zested and juiced
- 1 small orange, zested
- 2 tsp butter, for greasing
- 100g self-raising flour
- 1 tsp mixed spice
- 2 tsp ground cinnamon
- 100 g fresh breadcrumbs
- 200 g light soft brown sugar
- 2 large eggs
- 1 tbsp golden syrup or treacle
1. In a large bowl, add the mixed dried fruit, brandy, grated apple, orange zest, lemon zest and lemon juice. Mix well, cover and set to one side for at least an hour or overnight for best results.
2. Grease a one-litre pudding basin with a little butter and set to one side. If you are adding a silver coin or sixpence, boil the coin in a little water so that it is clean.
3. In another large bowl, mix the flour, spices, breadcrumbs, soft brown sugar, eggs and golden syrup together, along with all the soaked mixed fruits and give everything a very good stir. Add the silver coin if using.
4. Pour the mixture into the greased pudding basin. Cover the pudding basin with a square of greaseproof paper and make a pleat in the middle so that the pudding has a space to rise. Tie with kitchen string. Repeat with a square of tin foil.
5. Find a large lidded pan, big enough to fit the pudding basin in and half fill with water. Place an upturned saucer in the bottom of the pan for your pudding basin to sit on. Bring the water to a gentle boil. Carefully place the Christmas pudding onto the saucer in the pan and cover the pan with a lid. Steam the pudding very gently for 5-6 hours, making sure that there is enough water in the pan but that the water doesn't reach the lip of the basin.
6. Remove the pudding and leave to cool. The pudding can now be stored until Christmas day. To store, place a clean square of greaseproof paper over the top of the pudding and re-tie with kitchen string. You can also make a few holes in the base of the pudding and top it up with brandy every couple of weeks. Store in a cool, dark place.
8. To reheat the pudding on Christmas day, steam it again for 2 hours, then carefully turn the pudding out on a plate and serve.
You may also like:
Nut Free Mince Pies
Nut Free Mince Pies for the Good Food Channel [find the recipe here]
I hope you manage to find the time to try making your own pudding this year – it never fails to put me in the Christmas mood – Michael Bublé tunes optional. If you are looking at making your own Christmas gifts this year – try some of these links –
For more delectable Edible Christmas Gifts pop over and read Katie’s post here.
Recipes and photographs for the Good Food Channel and blog posts for JamieOliver.com reflect commissioned content.