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This weekend is Stir Up Sunday - traditionally the time to make your Christmas pudding
This weekend is Stir Up Sunday - traditionally the time to make your Christmas pudding.
It is always the last Sunday before Advent and with a month to go before Christmas, it gives plenty of time for the fruit (and booze) in the pudding to mellow, mature and develop that richness and texture that makes it so much better than any ready-made pudding you can buy in the shops.
Many people think making their own pudding is a lot of hassle and prefer to buy a supermarket one. But although it might be time consuming, it's not difficult. Making a pud can be a lot of fun and the results are usually delicious.
One of the best things about making your own pudding is that everyone in the family can get involved. It's traditional for each member of the household to stir the pudding, while making a wish. If you want to do things properly, remember to stir the mixture from east to west in honour of the Three Wise Men.
It's also traditional to throw a clean coin in at this stage - it's supposed to bring wealth to the person who ends up with it on their plate on Christmas Day (or possibly to pay for dental treatment afterwards if they bite into it too hard). You can wrap it in greaseproof paper if you like.
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There are good, easy-to-do recipes for rich Christmas pud at BBC - Food - Recipes : Rich Christmas pudding and at http://www.deliciousmagazine.co.uk/r...ristmaspudding.
The crucial thing to remember if you're making a pudding this weekend is to start early as steaming takes anything from six to nine hours.
It's best to plan to stay around for the day, lovingly tending your pud by topping up the boiling water in the pan around the basin if it starts to dip too low.
While it's steaming away, if it's got you in the mood for Christmas cooking, why not take the opportunity to make an early batch of mince pies for the freezer? You will find loads of recipes online.
Once your pudding is cooked, store it in a cool, dark place until Christmas Day when it will simply need a short re-steam. Check your recipe for timings.
The crucial thing to remember if you're making a pudding this weekend is to start early as steaming takes anything from six to nine hours.
It's best to plan to stay around for the day, lovingly tending your pud by topping up the boiling water in the pan around the basin if it starts to dip too low.
While it's steaming away, if it's got you in the mood for Christmas cooking, why not take the opportunity to make an early batch of mince pies for the freezer? You will find loads of recipes online.
Once your pudding is cooked, store it in a cool, dark place until Christmas Day when it will simply need a short re-steam. Check your recipe for timings.
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