It’s fast approaching once more but stir-up Sunday is just one week away Sunday- the day we traditionally make the Christmas pudding.
Stir-up Sunday is a tradition that dates back to the 1500s where the whole family, together make the pudding; each taking a turn to give it a stir in order to bring good luck. Although not a tradition many follow to date, we think it’ll be lovely to re-introduce it!
Wonder why we make it so far in advance? It is so it has plenty of time to mature allowing the mixture to soak up the frequent dousing of brandy to ensure the pud is succulent and moist. This recipe is the twist on the classic from Waitrose. If you’d like a more traditional recipe, follow the link below, they’ve also got a delicious looking chocolate variation! If you’re getting involved with stir-up Sunday whether a new tradition or old, we’d love to see your pictures. Either comment below or tag us in your photos (#AGL)
This is a delicious, lighter alternative to traditional Christmas pudding, prepared in just 20 minutes.
Preparation time : 20 minutes
Cooking time : 2 hours
Total time : 2 hours 20 minutes
100g Atora Light Shredded Vegetable Suet
50g self-raising flour
100g fresh white breadcrumbs
1 tsp mixed spice
200g light brown muscovado sugar
100g pecans, roughly chopped
150g pack Waitrose Soft Tropical Fruit Medley, roughly chopped
1 apple, coarsely grated
150ml Waitrose Finest West Indian Rum
2 large eggs, beaten
- Place the suet, flour, breadcrumbs, spice, sugar, pecans, tropical fruit and grated apple in a large bowl.
- Make a well in the centre, then add the rum and eggs, and mix well. Spoon into a buttered 1-litre pudding basin. Top with a circle of buttered greaseproof paper, then cover with a sheet of pleated foil, scrunching it firmly round the rim of the basin. Tie around the top of the basin with kitchen string.
- Place the basin in a steamer or sit it on an upturned, heatproof saucer in a large pan. Fill the pan three-quarters of the way up with boiling water, then cover and steam for 1½-2 hours, topping up occasionally with boiling water, if necessary.
- Remove from the steamer or pan and leave the pudding to cool for about 15 minutes before turning out and serving with Waitrose Vanilla and Fine Cognac Brandy Sauce or fresh cream.
If you’d prefer not to use rum, try substituting it with 150ml cold camomile tea.The pudding can be made up to 3 days in advance and kept chilled. To reheat, steam for 30 minutes or until heated through.