‘STIR-UP SUNDAY’ is also known as ‘Christmas Pudding Sunday’ and falls on the last Sunday before Advent. (Advent begins 4 Sundays before Christmas). The Christmas Pudding was invariably made on Stir-up Sunday to give it time to mature. The Pudding is served after dinner on Christmas Day. In the olden days making the Christmas Pudding was a family event where every member of the family would give the Christmas Pudding a stir and make a wish. A coin, a ring or a thimble were sometimes added to the pudding mixture and the person who got it in his / her piece of the pudding on Christmas day was supposed to be lucky. The finger ring would foretell a wedding to the person who got it.
‘Stir-Up Sunday’ falls on the 23rd November this year. So get your ingredients ready and everyone join in to ‘stir up the Christmas Pudding’
Serves 6 Preparation time 1 hour
200 grams fresh bread crumbs
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru)
2 teaspoons golden syrup or date syrup
½ teaspoon baking powder
2 eggs beaten well
¼ cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg
100 grams chopped raisins
100 grams chopped black currants
100 grams mixed peel
½ teaspoon salt
100 grams sugar
Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it. Steam the pudding for about 1 hour on low heat either in a pressure cooker or a suitable pan or steamer till it is firm to touch
Note: This pudding can be made weeks in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it
HOW TO FLAME YOUR CHRISTMAS PUDDING
The flaming of the pudding needs a steady hand and for safety reasons, should not be done by someone who has enjoyed too much wine.
Pour about 3 tablespoons of rum or brandy into a metal ladle or a deep spoon and carefully heat over a gas flame or lit candle till the liquor bursts into flame. Quickly pour the flaming rum or brandy over the pudding and take it to the dinner table. Make sure the lights are out when taking it to the table for a grand entrance. Once the flames have subsided, serve with, cream or custard.