Stir-Up Sunday: Christmas pudding recipes and tips
Wooden spoons at the ready? Stir-Up Sunday (26 November 2017) means it's time to make your Christmas pudding, giving the flavours time to intensify before the Big Day
"Absolutely delicious - and if for some mad reason there are leftovers, it can be frozen."
"I tend to pop mine in the fridge (at back/bottom where it can be forgotten about until Xmas) - but any cool, dark place is fine."
"Simply stunning, stuffed with plump brandy-soaked Californian raisins and organic ingredients."
Christmas pudding: Mumsnetters' tips
"I personally use old fashioned ceramic white pudding basins which my mum has had for years. They don't have lids, so we tie greaseproof paper over the top with string, and when steaming keep the level of the water in the pan below the level of the top of the basin, so it doesn't seep into the pudding."
"The important thing is to make the pudding - but then let it stand, to soak up all the juices, for 24 hours before you steam it. It is wonderfully moist."
"I always cook my Christmas puddings in the slow cooker. I use plastic bowls (the type with the matching plastic lids), put greaseproof paper and foil over the top, then squish the lid on. Pre-heat the cooker on high, then pour in boiling water to come halfway up the pud. After an hour or so, turn the cooker down to medium. I usually do mine all evening & overnight."
"We all have a taste of the mixture, to see if it has enough brandy - but always add another splash for luck. Then we all stir and make a wish."
And for more tips on making and steaming your pudding, check out our webchat with the sainted Delia from a few Christmases back.
... if all that seems like a lot of faff when you can just pop down to the
shops and buy one, how about a different family tradition instead? May we
"These look very festive."
Christmas shopping? Buy Top Bananas!
If Christmas pudding isn't your cup of tea, try the wondrous Three Minute Sponge recipe in Top Bananas! - Mumsnet's first cookbook. Buy your copy here.
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