The History of Stir-Up Sunday & The Christmas Pudding!

Photo by Miss Windsor – TWO year matured, rum soaked Christmas pudding!

Hello, darlings!

Following the joys of Stir-Up Sunday I’ve surprisingly woken up bright and early, but I wonder what you’re up to?

Maybe you’re still in the land of nod, nestled within the warm layers of your soft, brushed, cotton duvet – How blissful! Or possibly I’ve startled you from your sleep and now you’re walking like a zombie towards the kettle – definitely time for a cuppa! Either way, I’m going to tell you all about Mrs Beeton’s Traditional British Christmas Pudding – which I re-created with a bit of a Miss Windsor twist, of course! 

Darlings, but before I proceed, I do wonder if you know what Stir-Up Sunday actually is? “Hmm, that certainly rings a bell,”I hear you grunt from deep within your bedclothes!

Photo @dominiquenok – Miss Windsor presents a brief history of the Christmas pudding!

​You see, following a Victorian yet religious tradition one should make their Christmas pudding on the last Sunday before Advent begins. As it's a special time when family gather together and take it in turns to stir the pudding mixture, whilst making a wish for the year ahead. Traditionally charms were added such as a silver coin which represents wealth – now, isn’t that spiffing!

Photo by Miss Windsor – Brown Betty Teapot waiting to pour Twinings Christmas Blend Tea!

To be honest, darlings, I’m feeling rather exhilarated, yet a touch drowsy following the Stir-Up Sunday kitchen merriment! And so, as I sit observing London's skyline, whilst supping on Twining’s Christmas Blend Tea from my favourite dainty teacup, I’m shocked to observe the cruelty of the British weather, which rather dampens the festive spirit - don't ya think!  

I say, all I can see is relentless rain and blustery wind that swirls angrily between the gangly trees - Oh, what a glorious morning! Well, one can only surmise Miss Windsor stirred the pudding mixture so vigorously, unaware that she'd actually ‘cooked up' more than a culinary storm! 

Photo by Miss Windsor-Christmas pud ingredients: Lambs Navy Rum, Atora Suet & Doves Farm flour!

So, in a fraught attempt to restore the spirit of Christmas – I have succumbed to the tried and tested method of music. In this case, I will preform a sing-a-long to the high-spirited carol of We Wish You a Merry Christmas! One would say it's quite an appropriate choice, considering it contains the following line, “Oh, bring us a Figgy pudding and a cup of good cheer!” – well, in my case a teacup of Twinings Christmas Blend Tea!
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However, according to my research, some oddly believe that the American term – figgy pudding – is a kind of soufflé or just another name for Christmas pudding – that’s more like it! Nevertheless, it’s a steamed, spicy, fruity kinda pudding come cake, that can be made with ‘figs’ or any other dried fruit that has been lavishly drenched in alcohol.

Photo by Miss Windsor

Now, a little bit of history about the world-famous Christmas pudding. It originates from England and began life in the 14th century as a pottage called 'frumenty', which was a kind of broth type soup made with beef/mutton, wine, spice, and fruit. Then it evolved over the years until the Victorians referred to it as plum pudding, or by the common title of Christmas pudding. Please note plums refer to raisins or any kind of dried fruit – By Jove! you learn something new everyday. 
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Darlings, now onto Mrs Beeton’s delightful recipe – made with chopped beef suet, spices, rum or brandy, desiccated coconut, breadcrumbs, mixed peel, milk, and so on, which I merrily re-created with an extra special ‘twist’ - How fancy! 

Photo by Miss Windsor - ready for steaming!

So, I jazzed up my version by roughly chopping the dried fruit, then soaking it for a week (few days will suffice) in dark Lambs Navy Rum. Then I added dark brown sugar – in fact, Mrs Beeton's recipe called for no sugar at all!

I also opted for brown breadcrumbs instead of white. You see, I believe all these additions actually deepen the colour, and prevents your pudding from looking rather ‘anaemic’ – now, we wouldn’t want that would we!

Photo by Miss Windsor – her TWO year matured, rum soaked Christmas Pudding!

So, before you have a good ol’ go at re-creating this heavenly pud, Miss Windsor suggests you make two generous sized puddings, instead of an extra-large one – as previously recommended by Mrs Beeton – which would certainly feed a family of ten!

Therefore, serve one this year, then having spoon fed your second pud with dark rum or brandy all year round, it will have matured by intensifying the flavours, thus improving the texture in readiness for your next festive knees up!

Darlings, here’s the link to my version of Mrs Beeton’s Traditional British Christmas Pudding! 
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Or why not tune in to Miss Windsor’s YouTube channel for a chucklesome ‘one-to-one’ tutorial, and learn how to make your very own Christmas pudding from scratch!

Enjoy with a drop or two of brandy butter, thick cream or custard!