Making my Christmas Pudding with
The Royal Mint
Last Sunday the 22nd November was Stir-Up Sunday, traditionally the day that all organised cooks and housewives made their Christmas puddings…….I was planning to make mine on the day too, but as it happened, I was in London cooking at the Taste of London Winter Festival, so, I am sharing my pudding making activity today. My pudding recipe is one that The Royal Mint sent to me, along with a real silver sixpence…….from 1916, so nearly 100 years old. I will share the recipe at the end of this post, but for now, I’d like to show you my step-by-step pudding photos………
Making the Royal Mint Christmas Pudding recipe……
And here is the pudding steamed and ready to serve!
The recipe is shared below and DO let me know if you have made your pudding yet and what recipe you use! Karen
Disclaimer: Commissioned work with The Royal Mint
Read all about my Royal Mint Silver Sixpence here:
Christmas Pudding Day!
Stir up, we beseech thee
The pudding in the pot
And when we get home
We’ll eat it all hot!
(The Choirboy’s popular rhyme of the time)
The idea of adding silver charms and silver coins, probably harks back to earlier traditions of adding a dried bean or pea to festive cakes and puddings. These were always added to Twelfth Night cakes and the person who found the bean was “crowned” the King or Queen of the Bean or Pea for the night, a dubious pleasure that nowadays involves you having to buy a round of drinks! In France, a bean or little porcelain figure is still added to their Twelfth Night or Epiphany cakes, and a paper crown is included so you may “crown” your Twelfth Night king or queen! I still add a sixpence to my pudding, and you can sometimes find packs of Pudding Charms for sale; the coin is supposed to bring you worldly fortune, a thimble brings you a life of God’s blessings and a ring means a marriage!