This Sunday is the day to make your Christmas pudding

By Ellyn Peratikou

This sunday, 24 November, is the traditional day to make your Christmas pudding. Commonly known as ‘Stir Up Sunday’, this day always falls on the last Sunday before Advent. Get your family in the kitchen and make a wish as you stir the mixture! Not only will you kick-start the festivities and spend some precious time together, your Christmas Day will be even more special when you enjoy your home baking. Your pud will benefit from maturing up until 25 December, too!

Before baking, teach your kids a few fun facts about the Christmas pudding:


  • It’s traditionally baked with 13 ingredients to represent Jesus and his disciples.
  • It is stirred from East to West in honour of the three wise men and their journey to visit baby Jesus.
  • A coin is traditionally added and cooked in the pudding, supposedly to bring wealth to the person who finds it in their serving on Christmas Day.


Here’s how to whip up a quintessential Christmas pudding this Sunday:


Classic Christmas Pudding

You will need:

385g mixed dried fruit

80g ready-to-eat dried figs, roughly chopped

75g glacé cherries, roughly chopped

100ml brandy, plus some for flaming

1 small cooking apple, peeled cored and grated

1 small orange, zest and juice

100g shredded suet (vegetarian if you wish)

3 medium eggs, beaten

100g ground almonds

200g soft muscovado sugar

140g self-raising flour

20g almonds, halved

1tsp ground mixed spice

½tsp ground cinnamon



On Saturday night. Grease a 1 litre pudding basin. Put the mixed fruit, dried figs and glacé cherries into large pan with the brandy and bring to the boil; turn down and simmer for 5 minutes. Remove from the heat, cover with a lid and leave to soak overnight.


As a family, on Sunday. Mix together the cooking apple, orange juice and zest, suet, beaten eggs, ground almonds, sugar, and flour in a large mixing bowl.

Stir in the soaked fruit, almonds, mixed spice and cinnamon. Pour into the greased basin. Cover the basin with 2 large circles of greaseproof paper and one of tin foil and secure around the top of the basin with string. Make a handle across the basin with the string.

Place the basin in a large saucepan, with a lid, and pour in boiling water until it comes half way up the basin. Cover with the lid and steam for 2 hours. Allow to cool, then wrap the whole basin in foil and store until Christmas. This pudding will keep in a cool, dry place for up to 3 months.

One hour and 30 minutes before you want to serve the pudding, place into a large saucepan, as before, and steam for 1 hour and 30 minutes until cooked through and springy to touch.


To serve. Pour over a couple of tablespoons of brandy and light the pudding. Serve with brandy butter, cream or vanilla custard.

For more festive recipes visit


Worried it’s too difficult for your children? Check out the little cherubs in this video baking their hearts out all on their own!


Words: Rosie Orgles, Recipe: Sainsbury’s, Image: Sainsbury’s


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