Well its traditionally stir up Sunday this week 25th November (Last Sunday before Advent)
It is a tradition that goes back to Victorian times when the family would gather together to stir the Christmas pudding five weeks before Christmas. The words from the Book Of Common Prayer, used on the last Sunday before Advent, read: “Stir up, we beseech thee, O Lord, the wills of thy faithful people,” so the tradition stands that this is the day to get stirring!
Stir Up Traditions include
- It is traditionally stirred (while making a wish) by each member of the family from East to West, to remember the Wise Men that visited Jesus in the Nativity Story.
- Adding coins, originally charms, to the pud was said to bring luck if you found them in your portion on Christmas Day. The traditional lucky charms were a silver coin for wealth, a wishbone for luck, a thimble for thrift, a ring for marriage, and an anchor for safe harbour. Biting down on such a thing would surely cause a trip to the dentist with a cracked tooth, so we don’t recommend this.
- The garnish of holly represented the crown of thorns. Be warned: the holly berry is very toxic, so instead adorn your Christmas pud with fake foliage!
So now you have a bit on the traditions and where the Christmas pudding comes from let’s get down to the pud it’s self.
This is not my recipe it was given to me last year by a friend on Instagram, @debrafaye_ (I have asked for her permission to share this recipe first don’t worry)
I made it last year and fell in love I am not a big lover of Christmas pudding but I can honestly say I fell in love with this one I would even go as far to say I prefer it to Christmas cake now. Its a firm keeper with me and I wanted to share it with you all.
So without further ramblings,
Debra’s Slow Cooker Christmas Pudding
- 2 1/2 cups (375g) chopped mixed dried fruit including apricots prunes mixed peel & dried mango (I didn’t find dried Mango’s so left them out and just made the amount up with the rest of the fruit)
- 3/4 cup (120g) finely chopped dried seedless dates
- 1/2 cup (65g) finely chopped dried cranberries
- 3/4 cup (180ml) orange juice
- Zest of 1 orange
- 1 cup (220g) firmly packed brown sugar
- 90g (3 ounces) butter, chopped coarsely
- 1 teaspoon bicarbonate of soda (baking soda)
- 2 eggs, beaten lightly
- 3/4 cup (110g) plain (all-purpose) flour
- 3/4 cup (110g) self-raising flour
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 cup (60ml) dark rum
- You can add slivered or flaked almonds if you like
1. Combine fruit, orange juice, sugar and butter in medium saucepan. Stir over the heat until the butter melts and the sugar has dissolved, bring to the boil. Reduce heat, simmer uncovered for 5 minutes.
Transfer The mixture to a large heatproof bowl, stir in the baking soda allow to cool for 10 minutes.
2. Stir the beaten eggs, sifted dry ingredients and rum into the fruit mixture.
3. Grease a 2 litre (8cup) pudding bowl, spoon the mixture into a pudding bowl
Top with pleated baking paper and foil; secure with kitchen string.
4. Place pudding in the slow cooker with enough boiling water to come halfway up the side of the bowl.
Cook, covered, on high, 5 hours, replenishing with boiling water as necessary to maintain the level
5. Remove pudding from cooker, stand 10 minutes before turning onto a plate
Can be frozen whole or in slices
I follow this all the way through to no 5, which I then leave my pudding in the bowl I have steamed it in. allow it to go cold keeping it wrapped up to put fresh foil and greaseproof paper over it if it needs it.
Then store it in the cupboard till Christmas.
Then all I do is pop it on the stove in a steamer for around 1 to 1 1/2 hours whilst we are having our Christmas dinner I usually start it up whilst I’m cooking (just keep an eye on the water level don’t let it dry out) You could reuse your slow cooker if you have the room. Then when its heated all the way through you can then tip it out onto a plate and serve.
Love Claire xx