Stir-up Sunday is a tradition that dates back to Victorian times, when the family would gather to stir the Christmas pudding five weeks before Christmas.
Adding coins, originally charms, to the pud was said to bring luck if you found them in your portion on Christmas Day. The traditional lucky charms were a silver coin for wealth, a wishbone for luck, a thimble for thrift, a ring for marriage, and an anchor for safe harbour.
So on Sunday 25 November, make sure you're prepared to make your best Christmas pudding ever using the recipe below courtesy of Aldi.
- 350g mixed dried fruit
- 100g soft prunes, chopped
- 100g glace cherries, halved
- 100g dark brown soft sugar
- 100g chopped walnuts
- 100g blanched almonds
- 100g ground almonds
- 100g white breadcrumbs, freshly made
- 50g plain flour
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 2 tsp mixed spice
- 100g butter, straight from the fridge or preferably frozen
- 3 large eggs, beaten
- 4 tbsp brandy
- 100ml apple juice
- baking paper
Grease a 1.2 litre/2 pint pudding basin with a little extra butter
Mix together all the dry ingredients - fruit, sugar, nuts, breadcrumbs, flour and spices
Grate the cold butter into the dry ingredients
Mix together the beaten eggs, brandy and apply juice and add to the mixture
Stir well until combined. Turn the mixture into the basin
Cover the basin with a sheet of baking paper with a pleat across the centre
Cover this with a sheet of foil with a pleat across the centre, aligning the two pleats
Tie securely onto the basin with the string
Place an upturned saucer in the bottom of a large pan and use a folded strip of foil to lower the pudding onto the saucer
Add boiling water from the kettle until it sits 1/3 up the side of the basin
Put the lid on the pan. Bring to the boil then reduce to a gentle simmer
Steam for at least six hours. Check the pan regularly and top up with boiling water as necessary. Do not allow the pan to dry out
Allow the cooked pudding to cool and then store in a cool, dry place
To re-heat, steam again as above for around two hours. Alternatively, re-heat in a microwave, but remember to remove the foil first.
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