ROLL up your sleeves and get ready for stir up Sunday this weekend. It’s traditionally the day to mix your Christmas pudding to make sure it’s perfect for the big day.
This year, John Lewis has partnered with the National Federation of Women’s Institutes to revive the Christmas ritual of previous generations.
The WI has adapted an original Christmas Pudding recipe, which first appeared in Women’s Institute Complete Christmas, especially for John Lewis.
The recipe has been tried and tested by some of the most senior WI members including Anne Harrison, WI Vice Chair, former judge on Celebrity Master Chef and home cooking expert.
Today at 1pm there’s a free hour-long masterclass in the Liverpool store, hosted by Anne Harrison and John Lewis Head Chef Tony Sim.
Tony says: “It’s great to be a part of Stir Up Sunday, a tradition which has been enjoyed by generations. It is a fantastic way to unite families during the festive season by getting everyone involved in their Christmas dinner. The Masterclass will give our shoppers expert guidance on how to create the ultimate Christmas Pudding this year.”
Originally a method to help preserve meat, it was in the 15th century that the chief ancestor of the pudding, Plum Pottage, a sloppy mix of meat, vegetables and fruit, was served at the start of a meal.
In the 18th century the savoury element diminished and the sweet content, such as fruits, sugar and spices, increased. The Pottage was increasingly referred to as Plum Pudding and in 1830 became more associated with Christmas.
Anne Harrison, NFWI Vice Chair, adds: “Food has long been a part of the WI’s history; the WI was founded in 1915, with one of the aims being to encourage women to become more involved in producing food during the First World War. Making a Christmas Pudding does take time and careful planning – there are a variety of methods and techniques which all help to create the perfect pudding.”
Christmas pudding
Ingredients
300g of sultanas
300g currants
200g raisins
100g of mixed peel
175ml of brandy
150ml of sherry
150ml of rum
1 apple
2 oranges, zest and juice
6 eggs
250g shredded suet
350g muscovado
300g breadcrumbs
200g of self-raising flour
1tsp of mixed spice
Method
1. Mix together all the fruit and brandy, rum and sherry and stir thoroughly.
2. Lave all the mix to soak with the alcohol in a large container to allow the flavours to enhance.
3. Once the mix is ready, add the other ingredients, stir thoroughly. Place in a suitable container and steam for three and a half-hours.
4. Serve with brandy sauce.
