‘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’
CHRISTMAS PUDDING
Serves
6 Preparation time 1 hour
Ingredients
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.
After seeing the tempting photo in your post in Facebook today, I checked out the recipe on page 67 in your delightful book "The Anglo-Indian Festive Hamper" and have decided to prepare the pudding for Christmas.
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