The tradition to begin Christmas food preparation, inparticular the Christmas Pudding, begins on Stir up Sunday which is the last Sunday before advent. This year falls it falls on 21st November. The term Stir-up Sunday comes from the first verse of the collect for the day and has been adopted by the Anglican church.
Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen.
Usually I follow this tradition, but this year due to a hectic diary I made my Christmas Pudding a week early. Of all the traditional festive foods the Christmas Pudding is my favorite, it easily wins over Christmas Cake. Even after being full of a traditional Christmas dinner I can always make way for pudding. I can still remember as child my dad walking in to the dining room with the pudding all alight.
Many people have traditions when making their puddings from stirring from east to west to represent the 3 kings, having a wish when stirring it and placing a silver coin in the pudding mix. In my case the traditions seem to be how much alcohol I can get in the pudding along with praying it will come out of the mold.
One of the main reasons I make my own pudding (and mincemeat for that matter) is that I’m quite a fussy being when it comes to festive fayre. I’m not a big fan of suet being used it in sweet dishes but use grated butter which works just as well. If it says there is alcohol in it I want to be able to taste it and it must be jam packed with fruit. I also like to experiment with flavors and making these foods heralds the beginning of the festive season for me.
Thanks to my lack of Whisky knowledge, sorry Hubs, this may be one of the most expensive Christmas puddings I’ve ever made. Previous years the fruit has been soaked in Guinness. This year I wanted to use whisky as I though Hubs had quite a collection and we could do with using some of it. I picked up the closest bottle to hand, sloshed a generous amount over the fruit then decided to read the bottle. I had only gone and picked up some of Hubs’ expensive whisky and used £15 of it in the pudding. I then had a sip of it and had used a peaty whisky. I will admit this does dominate the flavor of the pudding, but by the time it is served in December the intensity of the whisky should hopefully mellow a bit and the spices become more dominant. If you didn’t want to be so extravagant with the alcohol replace some or all with orange juice.
Since making my own Christmas pudding I’ve always wanted to try a spherical mold for curiosity and nostalgic reasons. Bizarrely it looks a bit like a cyberman. I now know from experience why these molds have gone out of fashion. Even though I had buttered the mold I had a few tense moments getting the pudding out of the mold and did wonder if we were going to get two crumbled hemispheres. Due to the pudding being a sphere we also had a few hairy moments when the newly released pudding started to roll on the worktop, cue flashbacks of On Top of Spaghetti. This doesn’t mean I wouldn’t use the mold again. It would work really well for other steamed pudding along with desserts like ice-cream bombe. The cooking instruction below are for making it in a pudding basin rather than a mold.
“Mrs Cratchit left the room alone — too nervous to bear witnesses — to take the pudding up and bring it in… Hallo! A great deal of steam! The pudding was out of the copper. A smell like a washing-day. That was the cloth. A smell like an eating-house and a pastrycook’s next door to each other, with a laundress’s next door to that. That was the pudding. In half a minute Mrs Cratchit entered — flushed, but smiling proudly — with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.” Charles Dickens – A Christmas Carol
Whisky Christmas Pudding Recipe
makes 1x 2lb pudding
- 500g luxury mixed fruit
- 100g dates, chopped
- 250ml whisky
- zest of 1 lemon
- zest of 1 orange
- 1 medium bramley apple, peeled and grated
- 100g cold butter, grated, plus extra for the basin
- 100g dark muscovado sugar, plus 2 tbsp
- 100g fresh white breadcrumbs
- 50g self-raising flour
- 1/2 tsp ground mace
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp mixed spice
- 2 eggs , beaten
1) In a large bowl soak the mixed fruit, dates, orange & lemon zest and apple in the whisky for 24-48 hours.
2) Butter a 2lb pudding bowl then lightly coat the butter in 2tbsp of muscovado sugar by slowly tipping and turning the bowl.
3) Add the remaining ingredients to the fruit that has been soaking. Stir until well combined. Spoon into the basin and level.
4) Take a sheet or foil and greaseproof and make a pleat in the middle (this allows for the expanding pudding). Place over the top of the pudding bowl, greaseproof paper side down, and fix in place with string.
5) Sit the pudding bowl on top of an upturned heatproof saucer inside a saucepan. Pour boiling water half the way up the pudding. Cover and steam for 6 hours. Top water up as required.
6. Once the pudding is cooked cover with fresh greaseproof paper and foil. Store in a cool dry place. To reheat either cook in the microwave (minus the foil), on medium, for 10 or steam for a further hour.