The Christmas season is fast approaching—Netflix is bursting with Coming Soon Christmas flicks, the shops are dragging out boxes of decorations, and tins of chocolates are already on offer in supermarkets (you know the ones I mean).
The weather has turned decidedly Christmassy, and today (Sunday), one of the old traditions comes around again.
The festival of Christmas begins in earnest with Advent, marking the start of the liturgical year. But on the last Sunday before Advent (today!), the Victorians found an excuse to crack open the sherry and usher in Yuletide, calling it Stir-Up Sunday. They took the name from the opening words of the prayer of the day: “Stir up, we beseech thee, O Lord, the wills of thy faithful people.”
This custom has only one rule: Thou Shalt Bake!
It’s the day to gather friends and family to make your Christmas pudding or cake—or both! All you need are your ingredients, a touch of joviality, and of course, some Christmas spirit (by which we mean brandy).
Making the pudding and cake this early allows the flavours to develop and deepen, with the brandy preserving everything until the Twelve Days of Christmas when it’s finally ready to take centre stage.
Stir-Up Sunday is more than just a practical task. Yes, you could buy a pudding or cake, but it’s a lovely way to spend a Sunday—gathering loved ones before the hectic season begins. Make plans, write lists (who doesn’t love a list?), take stock, talk, play Christmas music, and have a sip of brandy (don’t forget to share some with Grandma). Tradition says that everyone present should take a turn stirring the pudding and make a wish as they do so.
We’ve endured some difficult years, and while things may be looking up for America this Thanksgiving, much of the West is still facing challenges. Yet our shared joy in Christmas—the coloured lights, gifts, cards, carols, and prayers—lifts us up and brings us together.
So, I encourage you to stir your ingredients with gusto and a glad heart. Some say there should be thirteen ingredients to represent Jesus and the disciples. Feed your pudding or cake with brandy over the coming weeks, and get ready to serve up spoonsful of love and goodwill to all this Christmas.
Victorian Pudding Ingredients (a variation on Mrs Beeton’s classic)
- 7 oz Beef Suet
- 2 oz Flour
- 7 oz Sultanas
- 7 oz Currants
- 7 oz Raisins
- 3 oz Mixed Peel or Cranberries
- 1 gill (5 oz) Milk
- 7 oz Breadcrumbs
- 2 oz Desiccated Coconut or Chopped Almonds
- 4 Eggs
- Juice of 1 Lemon
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Mixed Spice
- A wineglass of Brandy or Rum (your choice!)
Method
1. Prepare the Ingredients:
- Chop and Measure: Finely chop the beef suet (if not pre-shredded) and ensure all dried fruits (sultanas, currants, raisins, and mixed peel) are clean and free of stems or stones.
- Combine Dry Ingredients: In a large mixing bowl, combine the flour, breadcrumbs, suet and spices (cinnamon, nutmeg, and mixed spice). You might like to even add desiccated coconut or almonds according to Mrs Beeton.
2. Mix the Wet Ingredients:
- In a separate bowl, beat the eggs lightly.
- Add the milk, lemon juice, and your chosen brandy or rum to the eggs, stirring to combine.
3. Combine Dry and Wet Ingredients:
- Gradually add the wet mixture to the dry ingredients, stirring well to create a thick, sticky batter.
- Fold in the dried fruits (sultanas, currants, raisins, and peel) until evenly distributed.
4. Make a Wish!
- Gather everyone in the household to take turns stirring the pudding batter clockwise, traditionally making a wish as they stir.
5. Prepare the Pudding Basin:
- Grease a pudding basin (a ceramic or metal bowl) with butter or suet.
- Spoon the mixture into the basin, leaving about 1 inch of space at the top to allow for expansion during cooking.
- Cover the basin with a double layer of greased parchment paper and foil, pleating the top to allow room for expansion. Secure tightly with string.
6. Steam the Pudding:
- Place an upturned plate or trivet in the bottom of a large, deep pot. Add water to the pot until it reaches about halfway up the pudding basin.
- Carefully lower the basin into the pot, ensuring it sits securely on the trivet or plate.
- Cover the pot with a lid and simmer gently for 6–8 hours, topping up the water as necessary to keep it halfway up the basin.
7. Store the Pudding:
- Once steamed, remove the pudding from the pot and allow it to cool completely.
- Replace the parchment paper and foil with fresh layers. Store the pudding in a cool, dark place for at least 4 weeks (and up to several months) to allow the flavours to develop.
8. Feed the Pudding (Optional):
- If desired, you can “feed” the pudding every couple of weeks with a small spoonful of brandy or rum. Pierce the top with a skewer and pour the alcohol over it, letting it soak in.
9. Reheat on Christmas Day:
- On the day of serving, re-steam the pudding for about 2 hours to heat it through.
- Turn the pudding out onto a plate and serve warm.
10. Serve with Festive Flair:
- Traditionally served with brandy butter, custard, or cream. For extra drama, you can warm a little brandy, pour it over the pudding, and set it alight just before bringing it to the table.
This process preserves the essence of Mrs Beeton’s traditional method while adding a little festive cheer! Enjoy your delicious Victorian Christmas pudding!
By Rachael Tearney. Follow Rachel at @WritesRachael
