With Stir Up Sunday fast approaching, one of Greater Manchester’s best chefs has shared his secret recipe for the perfect Christmas Pudding.
Stir Up Sunday (22 November) is the last Sunday before Advent, and an age-old British tradition says that it is the day for the family to get together to make the Christmas Pudding, which will then mature for over a month before Christmas Day.
Each member of the family takes turns to stir the mixture.
The day takes its name from Stir-up Sunday from a prayer said in the Anglican church, which starts with the words: “Stir up, we beseech thee, O Lord…”.
Rob Walker is the Executive Chef of The Deckers Hospitality Group, which owns and operates a number of restaurants and hotels in the Greater Manchester area, including The Peacock Room in Bamford, Rochdale, which boasts two AA rosettes and a Michelin Knife and Fork award.
Rob has been with the Deckers Group since 2010 and is responsible for creating menus for the restaurants and managing the large team of chefs who work throughout the group. Rob has worked in Michelin-starred kitchens including Juniper in Altrincham.
“This is the only Christmas Pudding recipe you’ll ever need.” comments Rob. “It fuses a traditional recipe with several modern tweaks, and a hefty amount of alcohol! It’s a recipe that I have refined over the years. This large recipe will make 10 family-sized Christmas Puddings, allowing you to give some of them as gifts to friends and family. Alternatively, divide the ingredient amounts roughly by 10 to make one large pudding for the family.”
THE PERFECT CHRISTMAS PUDDING
Ingredients
9tsps ground mixed spice
4.5tsp ground nutmeg
4.5tsp ground cinnamon
2kg soft brown sugar
1kg sultanas
2.5kg currants
1kg raisins
250g mixed candied peel
250g chopped almonds
700ml barley wine
Part 2
1kg vegetable suet
450g self raising flour
1kg white bread crumbs
9 apples (grated)
18 eggs
Method
1. Place all of the ingredients in Part 1 in a large mixing bowl and stir with a wooden spoon until the mixture is evenly dispersed. At The Deckers Group, we actually do this part in the last week of September then store in a cool dry place for three months, stirring and checking the mixture on a weekly basis. Stir Up Sunday is a great day to either start the pudding if you haven’t already, or get the family involved to have a stir!
2. Two weeks before Christmas, add all of the ingredients in Part 2 to the mixture and, again, stir with a wooden spoon until fully dispersed. The mixture will now be a drier consistency, so more of a challenge to mix.
3. Evenly disperse the mixture between pudding moulds, cover and steam for five hours.
4. Store in a cool dry place until ready to serve.
“The recipe will result in delicious Christmas puddings that are ideal served warm with brandy butter, brandy cream or even custard” adds Rob.
