Traditional Christmas Pudding Recipe for Stir-up Sunday

Stir-up Sunday is the traditional day for making Christmas pudding, giving all those rich, fruity flavours plenty of time to develop before Christmas Day. It's also a lovely opportunity to gather the family in the kitchen, with everyone taking a turn to stir the mixture and make a wish.

If you're planning to make your own Christmas pudding this year, this traditional recipe is a great place to start. Packed with dried fruit, warming spices, nuts and a splash of rum and stout, it makes a wonderfully rich pudding to enjoy after Christmas dinner.

The recipe serves 10–12 people and takes a little forward planning, with the mixture prepared the day before steaming. You'll also need a suitable pudding basin, so make sure you have everything ready before getting started.

For more about the origins of Stir-up Sunday and its festive customs, take a look at our guide to Stir-up Sunday and Christmas pudding traditions.

Traditional Christmas Pudding

Recipe adapted from Delia's 'Happy Christmas'

Serves 10-12

Ingredients

• 110g shredded suet (use gluten-free or vegetarian suet, if required)
• 110g white breadcrumbs (use gluten-free breadcrumbs, if required)
• 1 level teaspoon ground mixed spice
• ¼ level teaspoon freshly grated nutmeg
• good pinch ground cinnamon
• 225g soft dark brown sugar
• 110g sultanas
• 110g raisins
• 275g currants
• 25g whole candied peel, finely chopped
• 25g whole almonds chopped (can leave skin on)
• 1 small cooking apple cored and finely chopped (no need to peel)
• grated zest ½ large navel orange
• grated zest ½ large lemon
• 2 tablespoons rum
• 150ml stout (replace with sherry for a gluten-free pudding)
• 2 large eggs
• 50g self-raising flour, sifted (use gluten-free flour, if required – add 3 pinches baking powder)

You Will Also Need

• A lightly greased 2-pint (1.2-litre) pudding basin
• Baking parchment, foil and kitchen string
• A traditional or fan-type steamer

Method

Start the day before steaming your pudding.

1. In a large mixing bowl, thoroughly combine the suet, breadcrumbs, spices and sugar. Gradually add the dried fruit, candied peel, almonds, chopped apple and citrus zest, mixing well.
2. In a separate bowl, beat the eggs together with the rum and stout. Pour this into the fruit mixture and stir thoroughly. This is the perfect opportunity for everyone to join in and make a Christmas wish!
3. The mixture should be soft enough to drop readily from a spoon when tapped against the bowl. Add a little extra stout if necessary. Cover and leave overnight.
4. The following day, mix in the sifted flour. Spoon the mixture into the greased pudding basin and cover with two layers of baking parchment followed by foil. Secure with kitchen string and make a string handle for lifting.
5. Place the basin in a steamer over a pan of simmering water and steam for 8 hours. Check the water level regularly, topping up with boiling water when needed.
6. Allow the pudding to cool completely. Replace the parchment and foil with fresh coverings, secure them and store the pudding in a cool, dark place until Christmas.

On Christmas Day

1. Bring a saucepan of water to the boil, position the steamer above it and reduce the heat to maintain a gentle simmer.
2. Place the covered Christmas pudding in the steamer and reheat for 2 hours and 15 minutes, checking the water level regularly.
3. Carefully remove the wrapping, loosen the edges with a palette knife and turn the pudding onto a warmed serving plate.
4. Serve with your favourite accompaniment, whether that's traditional brandy butter, rum sauce, cream, custard or ice cream.

For a traditional flaming presentation, take particular care when handling and lighting warm brandy. Keep the flame away from decorations and other flammable materials, and never pour alcohol directly from a bottle onto a flame.

Size Variations

Two smaller puddings: Use two 570ml pudding basins and steam for the same amount of time as the full-sized pudding.

Individual Christmas puddings: This recipe makes approximately eight puddings using 175ml basins. Steam for 3 hours initially, then reheat by steaming for 1 hour before serving.

Individual puddings also make lovely homemade Christmas gifts, particularly when wrapped in baking parchment and muslin and finished with a decorative ribbon and gift tag.

Get Ready for Christmas Cooking

Whether you're making your first Christmas pudding or keeping up a family tradition, having the right equipment makes preparation that little bit easier.

Explore our Christmas Cooking range for pudding basins, baking essentials and other handy kitchen accessories to help with your festive preparations.