Stir Up Sunday:
Quick and Easy Microwave Mincemeat Christmas Pudding
Today is Stir Up Sunday, which means that Christmas is only a whisker away now, well exactly 4 weeks to be exact. I have shared many traditions and customs for this special day it the culinary calendar, which you can read here Stir Up Sunday, Traditions and my Traditional Victorian Christmas Pudding Recipe along with a traditional Dickensian Plum Pudding, so today I would like to offer all my readers a new pudding recipe for something that is quick and easy to make and is also a VERY light and fruity pudding recipe which may appeal to “Christmas Pudding Haters”!
I always make a steamed pudding every year, but I have an event on Tuesday which calls for a Christmas Pudding, and as I still have a lovely pud from last year, maturing nicely, I decided to make this fail-safe microwave pudding with mincemeat. I used my own home-made mincemeat in this recipe, a fruity and boozy concoction here: Traditional Boozy Mincemeat with Apples, but any high quality mincemeat will be perfect for this recipe, although I do prefer a non-fat mincemeat.
You may also notice that I am using my lovely new Penzance pudding bowl from Churchill, whom I work with……you can see my last Churchill post for Soul Cakes here: Saturday Bakes & Cakes: All Soul’s Day and a Traditional Soul-Cakes Recipe. I also have a fabulous giveaway for FOUR Churchill China Penzance Baking Packs (RRP: £78:00) if you fancy trying to win one of them. But back to my pudding; it may not be a traditional way of making a classic pudding, but it really does result in a wonderfully moist pudding with a light, fruity texture and a big citrus kick.
So, if you are short of time and yet still want to serve a traditional style pudding this year, this is the recipe for you. It keeps in the fridge for up to 4 weeks, but you can keep it longer if you pierce the pud with a skewer and drizzle some extra booze over it; such as brandy, rum or sherry. You can also freeze this pudding and it is easily reheated in the microwave for 2 to 3 minutes before serving with a ladle of brandy to flame it at the table and with brandy butter, cream or custard as accompaniments.
This pudding is light enough to serve as a dessert for a special family meal, such as Sunday Lunch or a winter gathering, and you can omit the booze and black treacle if you want to lighten it up even more. The recipe is shared below and don’t forget to observe some of the Stir Up Sunday traditions when you make it…..
It is traditional for all the family to participate in stirring the pudding on Stir-up Sunday, whilst making a wish at the same time, and ONLY clockwise, stirring anticlockwise is believed to invoke the work of the devil! It is also believed that every member of the family should take a turn to stir the pudding with a wooden spoon from East to West, in honour of the three kings who travelled from the East.
That’s all for today, I will be back tomorrow with a meal plan for Monday and a new recipe.…..have a wonderful Sunday and see you soon. Karen
I have also entered this recipe into Emily’s Recipe of the Week
Stirring the Pudding
Stem the currants
Stone the raisins
Chop the peel as fine as fine
Beat the eggs and shred the suet
Grate the crumbs (no flour in mine)
Freely shake, to make it nice,
All the virtue of the spice.
Pour the brandy liberally.
Stir and wish, then, three times three.
Disclaimer: I received a Churchill china Penzance dinnerware service for free, in order to share and showcase the china with my readers as part of my sponsored collaboration with Churchill China. With thanks to Churchill China for sending me some further items from the Penzance range to use and review. I was not asked to write a positive review and all thoughts and opinions are my own.
Karen S Burns-Booth