Stir-up Sunday is coming so take turns at stirring the Christmas pudding and make a wish.


  • christmas pudding ingredients
  • 5 oz self raising flour
  • 1 tblsp mixed spice
  • 2 tblsp treacle
  • 8 oz brown sugar
  • 8 oz suet
  • 5 oz bread crumbs (a day old)
  • 4 oz raisins
  • 6 oz sultanas
  • 6 oz currants
  • 4 oz mixed peel
  • 4 oz glace cherries (chopped)
  • 1 medium carrot (grated)
  • 2 eating apples (grated)
  • 3 large eggs
  • 1 lemon
  • 1 orange
  • 4 floz Guinness
  • 6 floz brandy
  • rum sauce ingredients
  • 280 g caster sugar
  • 3 floz cold water
  • 10 floz double cream
  • 50 g unsalted butter
  • 4 tblsp dark rum


  • Christmas Pudding Method
  • Put all of the dry ingredients together and mix well. Zest and juice the lemon and orange and add to mixture. Then add the Guinness, brandy and treacle.
  • Add the eggs and cover with cling film and put the in the fridge for 2 days.
  • Grease a pudding dish and cut out a round piece of baking parchment paper for the tops and bottoms of the pudding. Give the pudding mixture a good stir, let everyone make a wish while stirring three times, then place the mixture in pudding bowl.
  • Put a piece of parchment on top of the pudding and wrap the top of the pudding with tinfoil. Place in a roasting tin and add enough boiling water to come half way up.
  • Cook for at 100°C for 8-9 hours, checking occasionally on the water level. Alternatively, steam the pudding on the hob for 8-9 hours.
  • Once cooked, unmould and when cool wrap in cling film.
  • This mixture does one four pint pudding mould or two 2 pint pudding mould or four one pint pudding moulds.
  • Rum Sauce Method
  • Put the sugar and water in a small saucepan.Bring to the boil, and then allow to boil until golden brown in colour.
  • Carefully pour the cream into over the sugar mix and turn off heat.
  • Allow to cool slightly for a few minutes. Then dice butter and stir into sauce until dissolved. Whisk in the rum to taste.

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