Good Housekeeping UK

Stir-up Sunday Christmas pudding

You can't go wrong with this delicious Christmas pudding recipe

By The Good Housekeeping Cookery TeamUpdated: 18 August 2021

Christmas is approaching, and to us that means one thing: Stir-up Sunday. On 21 November 2021 make sure you’re prepared to make your best one yet. Brown ale and brandy goes into this Christmas pudding recipe. Don't forget to leave time to soak the fruit overnight.

And if you don't have time on stir up Sunday to make both a cake and a pudding (or either) try our easy Christmas pudding which can be made on the big day itself.

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Yields:

12 serving(s)

Prep Time:

20 mins

Cook Time:

6 hrs

Total Time:

6 hrs 20 mins

Cal/Serv:

240

Ingredients

125 g
(4oz) each sultanas, currants and raisins
50 g
(2oz) ready-to-eat dried figs, chopped
1½ tbsp brandy
50 ml
(2fl oz) brown ale
Zest and juice of ½ lemon and ½ orange
50 g
(2oz) plain flour
¼ tsp each mixed spice and cinnamon
Pinch of freshly grated nutmeg
125 g
(4oz) fresh wholemeal breadcrumbs
50 g
(2oz) shredded suet
75 g
(3oz) dark brown sugar
40 g
(1½oz) blanched almonds, chopped
1
small carrot, grated
1
apple, peeled and grated
2
medium eggs, beaten
A little butter to grease

Directions

1. Step 1
  Put the dried fruit into a non-metallic bowl with the brandy, ale, zest and juice. Cover and soak overnight.
2. Step 2
  Add the remaining ingredients, apart from the butter, to the bowl and stir well.
3. Step 3
  Grease a 1 litre (1¾ pint) pudding basin and line with a 61cm (24in) square piece of muslin. Spoon the mixture into the basin, packing it down firmly, and level the top. Gather the muslin together and secure with string, trimming any excess cloth.
4. Step 4
  Tie string round the basin just under the rim and knot. Make a handle by bringing the ends over the top of the bowl and tying them to the string on the other side.
5. Step 5
  To cook the pudding, put the basin on an upturned saucer in a deep pan. Pour in enough water to reach halfway up the sides of the basin, then cover and bring to a simmer. Cook for 6hr. Make sure the pan never boils dry by topping it up with boiling water as necessary.
6. Step 6
  Remove the pudding from the pan and leave to cool, then lift it out of the basin, keeping it in its muslin cloth, and wrap in clingfilm and a double layer of foil. Store in a cool, dark place. The pudding will keep for up to one year if wrapped tightly.
7. Step 7
  To reheat: return the pudding, still in its muslin, to the pudding basin. Follow the heating instructions in step 5, cooking the pudding for 2hr until hot right through.