CAUSE A STIR

STIR UP SUNDAY

Sunday, November 25 has a special date for foodies: it’s Stir Up Sunday - time to make your own Christmas pudding. Always the last Sunday before Advent, it takes its name from an Anglican prayer, which begins: ‘Stir up, we beseech thee, O Lord... ’it’s something the whole family can get involved with - everyone gets a stir.

To make this step by step recipe - which in summary is: soak fruit in brandy overnight; mix, and place in a bowl and steam for six hours - here’s what to do:

Ingredients (serves 12)

2 x 150g packs Waitrose Berry Mix, 100g currants, 50g mixed peel, 175ml brandy, 100g plain flour,

1 tsp baking powder, 125g fresh white breadcrumbs, 175g dark brown muscovado sugar, ½ tsp ground cinnamon, ½ tsp ground nutmeg, grated zest 1 lemon or orange, 150g shredded vegetable suet, 1 Bramley apple, peeled and coarsely grated,

50g blanched almonds, roughly chopped, 3 medium Waitrose British Blacktail free range eggs, beaten.

Method

1. Place the dried fruit and mixed peel in a large glass bowl. Pour over the brandy, mix well, cover and place in the fridge to soak overnight. In a large bowl, mix together the flour, baking powder, breadcrumbs, sugar, spices, citrus zest, suet, apple and almonds. Stir in the soaked fruit and remaining juices. Add the beaten eggs and stir until well mixed.

2. Lightly butter a 1.2-litre pudding basin and place a disc of baking parchment in the base. Spoon in the mixture, cover with baking parchment topped with a double layer of foil and tie in place with string, making a handle to lift with.

3. Place in a large saucepan with hot water halfway up the sides. Cover and steam for six hours. Lift out and leave to cool. Remove the foil and baking parchment and cover with fresh sheets. Store in a cool, dark place for up to six weeks.