It was ‘Stir Up Sunday’ last weekend, so high time to make your Christmas Puds.
Did you know that Stir Up Sunday is an informal Anglican Church term for the last Sunday before advent? The words would be read:
Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded…
This would apparently remind cooks and housewives around the country to make sure they’d mixed their Christmas Pudding ingredients which, as everyone knows, should be prepared the day before you steam the pudding.
You couldn’t make this stuff up!
Christmas Pudding Recipe
Using Sweet Freedom Dark, made 100% from fruit in place of sugar, turns this traditional Christmas pudding into a healthier finale to your Christmas meal.
Ready in 60 minutes
- 300g Raisins
- 150g Currants
- 150g Shredded Vegetable Suet
- 150g Breadcrumbs
- 150g Finely Grated Carrots
- 75g Sweet Freedom Dark
- 30ml Guinness
- 30ml Brandy
- 2 Medium Free Range Eggs
- Butter or oil to grease the basin/mould
You will need a 1 litre (approx 2lb) pudding basin or spherical pudding mould.
- In a large bowl mix together the raisins, currants, suet, breadcrumbs and grated carrots. Then mix together the Sweet Freedom, Guinness, Brandy and eggs and pour onto the fruit mixture. Stir well until combined, cover and leave in a cool place overnight.
- The next day, grease the basin or mould with butter or oil and place a small circle of non stick baking parchment in the bottom of the basin or in the top and bottom halves of the spherical mould. Stir the pudding (don’t forget to make a wish!) and press into the basin or mould. If you are using a basin, cover with a piece of baking parchment followed by tin foil and tie with string.
- Steam for 8 hours, keeping the water in the pan topped up with boiling water. Leave to cool and if you’ve used a basin, remove the baking parchment and foil and re-cover with new paper and foil. Keep the pudding in a cool place until Christmas day.
- On Christmas morning, steam the pudding for at least an hour before serving.
Gluten Free Version
- Use 150g of ground almonds instead of the breadcrumbs and omit the Guinness and use 60ml of Brandy instead. Some suet does have flour as an ingredient, so do check. Gluten free vegetable suet is available at GoodnessDirect.
- To Flambe the pudding – warm a little brandy or vodka, pour over the pudding and carefully set alight.
The timing relates to ‘hands on’ time, rather than the long periods of preparation and steaming.