With the last Sunday before advent, known as Stir-up Sunday, just around the corner (20 November), it’s no surprise that “Christmas Pudding Recipe” has become a breakout search term over the past 4 hours*.
Since the Victorian era, it’s been a tradition for families to meet up on Stir-up Sunday and take turns in stirring the Christmas Pudding mixture while making a wish. Preparing the Christmas Pudding this far in advance helps to get ahead of the Christmas cooking and allows the flavours to fully mature for a pudding sure to impress on the big day.
Please see below three recipes from Dualit, Miele and STAUB which cater for those looking to make a traditional Christmas Pudding, or a vegetarian, vegan or gluten-free version.
Traditional Christmas Pudding from Dualit
Ingredients
600g Dried Mixed Vine Fruit, or a mix of raisins, sultanas, apricots etc.
100g Self Raising Flour
100g Dark Brown Soft Sugar
2 Large Eggs
100g Butter (Salted or Unsalted)
100g White Breadcrumbs
2 Tsp Mixed Spice
1 Peeled and Grated Large Apple (Stewed Apple can also be used)
2-3 Tbsp Brandy (Sherry or Rum )
1 Tbsp Treacle
Method
1. In a large bowl add the butter, sugar, eggs, flour and spices and mix well. Add the treacle and mix.
2. Add in the breadcrumbs, all the fruit and the brandy, before grating in the apple. Mix well until all combined.
3. Line the bottom of the pudding basin with a buttered parchment circle and butter around the inside of the bowl.
4. Spoon the mixture into a 1.5kg (3lb) pudding basin, or 3x 500g (3x 1lb) basins and press the mixture down, leaving a 1-2 centimetre gap from the top.
5. Cover the top of the pudding mix with a parchment circle. Take a square piece of parchment, and make a one inch pleat across the middle. Repeat this with a piece of foil (both must cover the diameter of the basin once pleated).
6. Place the parchment first, then the foil on top of the basin and using string to tie both the parchment and foil around securely around the top of the basin (don’t worry if you have to tie a little lower).
7. Place a trivet to stand the basin on and pour in hot water to reach halfway up to the basin bowl.
8. Cover with lid and simmer for 3-4 hours depending on the size of your pudding, remembering to top up the water. DO NOT allow to boil dry.
9. To check if the pudding is ready, remove the pan from heat and carefully remove the pudding. Lift off a section of foil and insert a skewer. If it comes out clean the pudding is cooked.
10. Once cooked and cooled, leave the pudding in its bowl and store in an airtight container in a cool room away from the light. You can continue to add brandy if desired.
11. To serve on Christmas Day, place the pudding in a saucepan with water as in step 9 and gently simmer for 1-2 hours. Serve the pudding warm with brandy butter or brandy sauce. To flame, warm brandy or rum in a small pan, pour it over the pudding and set light to it.
Vegetarian Christmas Pudding from Miele
Ingredients
170g plain flour
¾ tsp mixed spice
115g fine bread crumbs
115g dark brown sugar
115g vegetable suet
30g whole almonds
115g raisins
115g currants
115g sultanas
55g cherries
55g peel
1 small apple, peeled and grated
Zest of 1 lemon
Zest of 1 small orange and juice of half
2 eggs, lightly beaten
1 tbsp black treacle
2 tbsp brandy
75 ml stout
Method
1. Sift the flour and mixed spice into a large bowl. Stir in the breadcrumbs, suet, sugar and nuts. Add the fruits and citrus zest, make a well in the centre and pour in the orange juice, brandy, beaten eggs and treacle. Combine thoroughly. Gradually add the stout, mixing until a smooth dropping consistency is obtained. Cover the bowl and leave to stand overnight.
2. The following day, lightly butter a 1.2L/ 2 pint pudding basin and fill with the mixture, packing it down firmly. Cover the basin with greaseproof paper and foil. Set your steam oven to 100°C and steam for 6 hours.
3. Once cooked, re-cover the basin with fresh greaseproof paper and foil. Store in a dry, cool, dark place until required. Reheat in your steam oven at 100ºC or in a warming drawer at 85°C for 60-90 minutes before serving. Or, use your built in temperature probe to re-heat the pudding to a core temperate of above 82°C.
Vegan and Gluten Free Christmas Pudding from STAUB and Naturally.B
Ingredients
100g Raisins
100g Cranberries
50g Apricots (chopped)
50g Dates (chopped)
50g Flaked Almonds
40g Pecans (chopped)
60g Vegetarian Suet
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Ground Ginger
100g Gluten Free Flour
20g Cacao Powder
1 Pear
150ml Apple Juice
2 Egg Replacers or a Chia Egg (1Tbsp Chia seeds and 3Tbsp Water)
Method
1. Pre heat the oven at 160 Degrees C and grease (with butter) a 500ml pudding basin. Cut a small circler piece of baking paper and stick to the bottom (inside) of the pudding basin to prevent sticking.
2. Mix the dried fruit, flaked almonds, pecans, vegetarian suet, nutmeg, cinnamon and ground ginger in a large bowl.
3. Chop the pear to de stalk and place in a food processor and blitz until a puree is formed. Then stir through the fruit mixture.
4. Beat the egg replacers with the apple juice and stir through the fruit mixture. Combine the flour and cacao powder together then fold through the fruit mixture.
5. Spoon the mixture into the pudding basin, cover with doubled greaseproof paper folded in the middle then a layer of foil and tie in place with with string.
6. Place the pudding basin into a Cocotte, and pour in water to halfway up the basin, then cover with the lid. Place in the centre of the pre heated oven for 4-5 hours, and make sure you check the water levels so the Cocotte doesn’t dry out.
7. Remove the basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool and store in a cool place. On the big day, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes and serve with vegan ice cream.
