Stir-up Sunday Christmas pudding
A boozy, spiced Christmas pudding to make on Stir-up Sunday — steamed, matured for weeks and fed with brandy for deep flavour.
Stir-up Sunday is the traditional family ritual: everyone gives the pudding a stir and makes a wish. This boozy, spiced pudding is exactly the sort of make-ahead showstopper that improves with time — the longer you let it rest, the better it tastes.
Make it on Stir-up Sunday, tuck it away in a cool dark place and feed it with a little brandy each week. Reheat on the day, flame if you dare, and serve with brandy butter or double cream.
Ingredients
- 200 g sultanas
- 100 g raisins
- 100 g currants
- 75 g mixed peel
- 75 g glacé cherries — halved
- 150 g vegetarian suet
- 100 g dark muscovado sugar
- 100 g plain flour
- 100 g fresh white breadcrumbs
- 2 eggs
- 150 ml milk — use whole or semi-skimmed
- 200 ml brandy — reserve about 2 tbsp for feeding/flaming
- 30 g black treacle
- 10 ml mixed spice
- 5 ml ground cinnamon
- 0 ml ground nutmeg
- 1 orange — zest only
- 1 lemon — zest only
- 25 g butter — for greasing
- salt — pinch
Equipment
- 1.2–1.5 litre pudding basin
- large saucepan with lid or steamer
- muslin or pudding cloth
- kitchen string
- ladle or jug for topping up water
Instructions
Put the sultanas, raisins, currants, mixed peel and glacé cherries into a large bowl. Pour over the brandy, stir well, cover and leave to soak for 24 hours.
Grease a 1.2–1.5 litre pudding basin with the butter and cut a disc of greaseproof the size of the base to line it if you like — this helps remove the pudding later.
In a large bowl mix together the vegetarian suet, dark muscovado sugar, plain flour, fresh white breadcrumbs, mixed spice, ground cinnamon, ground nutmeg and a pinch of salt.
Add the soaked fruit (with any brandy still in the bowl) to the dry mix. Stir in the eggs, milk and black treacle. Grate in the orange and lemon zest. Mix until combined — it should be moist but just holding together; add a splash more milk if it looks very stiff.
Spoon the mixture into the prepared pudding basin, pressing down lightly to remove large air pockets. Leave at least 2.5 cm clear at the top to allow for expansion. Cover with a disc of greaseproof, then a double layer of muslin or a pudding cloth and tie securely with kitchen string. Trim excess cloth so it won’t dip into the water.
Put the basin on a small upturned saucer or steaming rack in a large saucepan. Pour in enough simmering water to come halfway up the side of the basin. Cover the pan with a tight lid and steam gently for 6 hours, topping up with boiling water as needed (check every hour).
Carefully remove the pudding and let it cool. Uncover and replace any cling film or re-cover with clean muslin. Pour about 2 tbsp of the reserved brandy over the top, then wrap and store in a cool, dark place to mature for at least 4 weeks. Feed with 1 tbsp brandy once a week if you like richer boozy flavour.
On the day serve: steam the pudding again for 2 hours to reheat through. Carefully turn out on to a plate. To flambé, warm 2 tbsp brandy, pour over the pudding and ignite with a long match, or pour the warm brandy over and serve without flaming.
Tips
- Soak the fruit in brandy for at least 24 hours — it plumps the fruit and gives the pudding depth. If short on time, soak for 4 hours and increase weekly feedings.
- When packing the basin, press down firmly but don’t compact it rock-solid; the pudding needs some air to avoid becoming dense.
- Use a pudding basin that leaves 2.5 cm headroom. Overfilling is the most common reason puddings split or leak.
- Top up the steamer water every hour with boiling water to keep the temperature steady; cold additions will interrupt the cooking.
- Make up to 3 months ahead — the flavour matures beautifully. Refrigerate if your storage is prone to heat, but a cool dark cupboard is traditional.
Substitutions
vegetarian suet → cold butter, grated (use same weight)
Noticeably differentbrandy → dark rum, same quantity
Stays closefresh white breadcrumbs → demerara breadcrumbs or crushed digestive biscuits, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 630
- Calories
- 7 g
- Protein
- 95 g
- Carbs
- 25 g
- Fat
- 8 g
- Fibre
- 38 g
- Sugar
- 220 mg
- Sodium
FAQ
Can I use beef suet instead of vegetarian suet?
Yes — beef suet is traditional but then the pudding is not vegetarian. Use the same weight if swapping.
How long can I keep the pudding once matured?
Properly wrapped and stored in a cool dark place it will keep for several months; feed with a spoonful of spirit every week to refresh it.
Can I cook the pudding in a pressure cooker or slow cooker?
Yes — you can steam in a large pressure cooker on a low setting (follow manufacturer guidance) or simmer in a slow cooker on high for 6–8 hours. Ensure the basin is supported and water doesn’t dry out.
Why feed the pudding with brandy?
Feeding adds moisture and boozy flavour while helping preserve the pudding. It also layers flavour so the taste develops over weeks.
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