The end of November is Stir Up Sunday-
Originally to stir up the congregation ?
“Stir up, we beseech the O Lord
Stir up, we beseech thee,the pudding in the pot
Stir up,we beseech the, and keep it all hot”
Its time to make the Christmas Puddings
The Christmas Pudding Receipe
Makes One very Large and one Small or Four Smaller Puds
2lbs Mixed Dried Fruit
1/4lb Blanched Almonds
1/4lb Candied Peel
1/4lb Glace Cherries
1 Orange and 1 Lemon
1/2lb Plain Flour
Pinch of Salt
1 teaspoon Mixed Spice
1/2lb Bread Crumbs ( Wholemeal )
1/2lb Brown Sugar
1lb Chopped Suet
8 Eggs
1/2 pint Stout or Glass of Brandy/Sherry
1/4 Pint Milk ( Approx)
Wash and dry the fruit -2-3 days before
Chop nuts,peel,cherries and mix with the fruit
Add grated rind of Lemon & Orange
Grease Basins and Boil large pan of Water
Put All Dry ingredients in a large bowl and add the fruit,eggs,Stout.
Add Milk to make “dropping constituency”
3/4 fill all bowls
Cover with greased paper and pudding cloths (or foil)
Steam puddings for 6 hours (8 hours for larger bowls)
Keep boiling water level halfway up the bowl(s)
When the cookinng is complete, cool, change cloths, store in a cool place
When the Puddings are required steam again for 3 hours
Turn Out Upside Down and stick holly in the top
Pour Brandy over and light
Wait until burned off
Serve hot with Double Cream
For children hide 20p pieces in the pudding and to avoid trouble-only one per child