Christmas Pudding
Today is Stir-up Sunday, the traditional day to make it: everyone stirs and makes a wish, and the pudding matures until Christmas.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 30 min
- Cook
- 6 hr
- Total
- 6 hr 40 min
- Makes
- 8 servings
- Difficulty
- Medium
- Course
- Pudding
- Cuisine
- English
Stir-up Sunday is the last Sunday before Advent, when families traditionally make the Christmas pudding. Everyone in the house takes a turn to stir the mixture, from east to west for the journey of the Wise Men, and makes a wish.
Made now, the pudding has five weeks to mature, and on Christmas Day it only needs reheating.
Ingredients
- 75 g plain flour
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- 150 g fresh white breadcrumbs
- 150 g shredded suet, beef or vegetable
- 150 g dark muscovado sugar
- 450 g mixed dried fruit
- 50 g chopped mixed peel
- 1 eating apple, peeled and grated
- 1 orange, zest and juice
- 2 eggs, beaten
- 4 tbsp brandy, plus 3 tbsp to flame
- 4 tbsp stout or milk
Equipment
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Method
- 1
Butter a 1.2 litre (2 pint) pudding basin and put a small circle of baking paper in the bottom.
- 2
Mix all the dry ingredients, fruit, apple and zest in a large bowl. Stir in the orange juice, eggs, brandy and stout. Everyone takes a turn to stir and make a wish.
- 3
Spoon into the basin and level. Cover with a sheet of baking paper and foil, pleated in the middle to allow it to rise, and tie tightly under the rim with string, adding a string handle.
- 4
Stand the basin on an upturned saucer in a large pan and pour in boiling water to come halfway up. Cover and steam for 6 hours, topping up with boiling water so the pan never boils dry.
- 5
Cool, replace the paper and foil with fresh, and store in a cool, dark place until Christmas.
- 6
On Christmas Day, steam for 2 hours to reheat. Turn out, warm 3 tbsp brandy in a small pan, pour over, and carefully light it at the table.
Photo: Ed g2s via Wikimedia Commons, CC BY-SA 4.0, cropped
Tips
Safety: flame the pudding well away from decorations, and never pour brandy from the bottle over the flames.
You will need a pudding basin and a deep pan or steamer. A big stockpot works well. Serve with brandy butter, cream or custard.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Water got into the pudding | Cover not tied tightly | Tie the paper and foil firmly under the rim and keep the water below the top |
| Pan boiled dry | Water not topped up | Check every hour and top up with boiling water from the kettle |
| Brandy will not light | Brandy not warm enough | Warm it gently in a small pan first |
Frequently asked questions
When is Stir-up Sunday?
The last Sunday before Advent, which in 2026 is 22 November. The name comes from the prayer read in church that day, beginning "Stir up, we beseech thee".
How far ahead can I make a Christmas pudding?
Several weeks, even months. Store it well wrapped in a cool, dark place and reheat it on the day.
Can I hide a coin in the pudding?
Many families do, for luck. Wrap a clean coin in baking paper and warn everyone before they eat, as it is a choking and tooth hazard.
Guides for this recipe
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Card photos: Stacked cream-coloured ceramic mixing bowls, RLiverpool2021 via Wikimedia Commons, CC BY-SA 4.0, cropped; Copper pans and a kettle on an old kitchen range, Silar via Wikimedia Commons, CC BY-SA 4.0, cropped; A small stainless steel saucepan with a lid, Cooks & Kitchens from Darlington, UK via Wikimedia Commons, CC BY 2.0, cropped; A steak and ale pie served with gravy, broccoli and carrot, Andy Li via Wikimedia Commons, CC0; A golden, crimped Cornish pasty on a plate, David Johnson [1] via Wikimedia Commons, CC BY-SA 3.0, cropped; Homemade mincemeat being stirred with a wooden spoon, Stuart Caie via Wikimedia Commons, CC BY 2.0, cropped. All credits: image credits.