Stir the pudding
Stir-Up Sunday - Historic UK
The last Sunday before Advent is ‘Stir-up Sunday’, the day when traditionally families gather together to prepare the Christmas pudding. This year that will be Sunday 22nd November 2020.
The day does not actually get its name from ‘stirring the pudding’: it gets its name from the Book of Common Prayer. The Collect of the Day for the last Sunday before Advent starts, “Stir up, we beseech thee, O Lord, the wills of thy faithful people”. However since Victorian times it has become associated with the rather lovely family custom of preparing for Christmas together by making the Christmas pudding, an essential part of most British Christmas dinners.
The Christmas pudding as we know it is said to have been introduced to Britain by Prince Albert, consort of Queen Victoria, however it is thought that a version of the pudding was actually introduced from Germany by George I ( sometimes known as the ‘pudding king’) in 1714.
Usually the pudding is prepared well in advance (5 weeks before Christmas) and then reheated (and lit!) on Christmas Day itself.
Most puddings will contain some of the following ingredients: dried fruit, prunes and dates (often soaked in brandy), candied peel, mixed spice, treacle, suet, eggs, breadcrumbs and dark brown sugar. Traditionally there would be 13 ingredients in all, to represent Jesus and his disciples. Most families have a favourite recipe or follow one handed down over the generations. Sometimes silver coins are added to the mixture; anyone who finds one when eating the pudding is said to receive health, wealth and happiness in the coming year. Unfortunately it has been known for the discovery of a coin in the pudding to result in a broken tooth – not quite so lucky in this case!
On Stir-Up Sunday, families gather together to mix the pudding. Each member of the family takes a turn in stirring the mixture whilst making a wish. The pudding should be stirred from east to west, in honour of the Magi (Wise Men) who came from the east to visit the baby Jesus. It’s also a good excuse to enjoy a wee dram or a cup of festive mulled wine!
On Christmas Day the pudding has its own ritual.
It is topped with a sprig of holly (plastic holly is best as holly berries are poisonous) to represent Jesus’ crown of thorns. A little warm brandy is then poured over it and lit – with care, as many an eyebrow has fallen victim to an over-enthusiastic dousing of the pudding in alcohol! It is then carried proudly, alight and flaming, to the table to be served with brandy butter and cream or lashings of hot custard.
Indeed, even Charles Dickens mentions this festive ritual in his novel, ‘A Christmas Carol’:
“Mrs Cratchit left the room alone – too nervous to bear witnesses – to take the pudding up and bring it in… Hallo! A great deal of steam! The pudding was out of the copper which smells like a washing-day. That was the cloth. A smell like an eating-house and a pastrycook’s next door to each other, with a laundress’s next door to that. That was the pudding. In half a minute Mrs. Cratchit entered – flushed, but smiling proudly – with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quarter of ignited brandy, and bedight with Christmas holly stuck into the top.
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Sadly, the tradition of Stir-Up Sunday is dying out, as nowadays most Christmas puddings are shop-bought. If however you do decide to take part, next year the date will be 22nd November and in 2022, 21st November.
Ultimate guide to Stir up Sunday 2022
Christmas is fast approaching, and in the lead up to the most wonderful time of the year we're looking at ways to get together with our family or friends for a fun festive activity.
Enter: Stir-up Sunday, which falls on Sunday the 20th of November this year and is a really great way to slow down, grab a cup of tea (or a warm mug of mulled wine), and make your own Christmas pudding or Christmas cake.
Prepare to impress your guests and receive all the compliments on the big day.
What is Stir-up Sunday?
It is a tradition that dates back to the Victorian era, when families would gather around and 'stir' their homemade Christmas pudding five weeks before Christmas, the last Sunday before advent begins.
Did you know that the traditional recipe actually used to contain meat and would be served at the beginning of the meal, alongside the meat course. Hence the term mincemeat!
The meat was eventually removed (as meat preservation techniques improved) and now keen cooks are embracing the sweet pud in full force and also use Stir-Up Sunday as an opportunity to make other festive dishes like Christmas cakes and mincemeat for mince pies too.
The Stir-up traditions:
- Christmas pudding would traditionally contain 13 ingredients to represent Jesus and his disciples.
- It is traditionally stirred (while making a wish) by each member of the family from East to West, to resemble the Wise Men that visited Jesus in the Nativity Story.
- The customary garnish of holly represented the crown of thorns. Be warned: the holly berry is very toxic, so instead adorn your Christmas pud with fake foliage!
- Adding coins, originally charms, to your Christmas pudding was said to bring luck if you found them in your portion on Christmas Day.
The traditional lucky charms were a silver coin for wealth, a wishbone for luck, a thimble for thrift, a ring for marriage, and an anchor for safe harbour. Biting down on any of these could cause a trip to the dentist with a cracked tooth, so we wouldn't recommend this.
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Where does Christmas pudding come from?
In the Middle Ages, a Christmas porridge called Frumenty was popular and may be a savoury ancestor of the Christmas pudding. The recipe evolved over the years into plum pudding, containing dried fruits, eggs, breadcrumbs, and beers or spirits to increase its shelf life. In the 19th century, Prince Albert declared his love for the Christmas pudding and made it fashionable – it was at this time that it became a Christmas staple.
Hearst
Do I have make a Christmas pudding in advance?
Don't worry if you can't participate in Stir-up Sunday.
Some will swear that a matured pudding tastes better for having the time to mellow and develop depth of flavours.
However, having made countless Christmas puddings and tasted them straight after cooking, to see if their flavour is up to scratch before we commit to triple-testing them (all part of our recipe development process at Good Housekeeping), we can truthfully say that you can definitely make it closer to the time, or even on Christmas Day if you have time!
We've got all the best classic recipes, but if you feel like mixing it up this year, some of our favourites include this cherry and pecan topped pud, a chai spiced version, or these adorable mini cakes. If you’re really short on time our microwave recipe can get you out of a tight spot quickly, or have a look at our best tried & tested store-bought puddings.
15 Easy Pudding Recipes / Kitchen / XCOM-HOBBY
Pudding is a delicate dessert that is a typical representative of English cuisine. He has a lot of advantages.
Delicate, airy, amazingly tasty. At the same time, it is prepared from the simplest products in just a matter of minutes. Today we will look at milk pudding recipes. Be sure to try one of them. It will become a favorite in your cookbook.
Berry pudding
Ingredients:
- half a glass of fresh cherries;
- half a glass of blackcurrant;
- corn starch - 2 tbsp. l.;
- sugar - 2 tbsp. l.
Method of preparation
- Rinse the berries thoroughly under running water. Carefully remove the pits from the cherries.
- Mix cherries with sugar, then add currants. Place the berry-sugar mass in a small saucepan, put on medium heat and bring to a boil. nine0014
- Dilute corn starch in water and add to the berry mass. Mix all ingredients thoroughly and cook until thickened.
- Pour the blank into molds, cool and put in the refrigerator until completely solidified.
Decorate with whole berries before serving.
Calorie content of products that can be included in the dish
- Concentrated milk 7.5% fat - 140 kcal / 100g
- Milk 1.5% fat - 47 kcal / 100g 100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Sugar - 398 kcal/100g -90 398 kcal/100g
- Salt - 0 kcal/100g
- Vanilin - 288 kcal/100g
- Curular starch - 329 kcal/100g
Calorie content of products: milk, sugar, vanillin, corn starch, salt
Malin dessert
Ingredients:
- rice - 300 g;
- milk - 2 tbsp;
- cream - 50 ml;
- ice cream - 100 g;
- gelatin - 25 g;
- fresh or frozen raspberries - 2 tbsp;
- sugar - 1 tbsp.
Method of preparation
- Soak gelatine in water, rinse rice thoroughly and boil in three glasses of water.
Cool the grits and pour in milk, cream, melted ice cream. - Send the resulting mass to a small fire for 15 minutes. nine0014
- Strain the gelatin, add half of the sugar to it and pour into the rice mass. Mix all the ingredients well, pour the mass into molds and send to the refrigerator.
- Grind the raspberries with the rest of the sugar. If desired, a small amount of cognac can be poured into the sauce. Before serving, pour over the frozen dessert with raspberry sauce and decorate with whole berries.
Properties of the dish
Of course, this is a healthy and high-calorie dessert. Below we will look at milk pudding recipes, among which you are sure to find the one that you like the most. Calorie content per 100 g - 110 kcal. But try to resist and not eat a few of these servings. However, children, with their mobility, will only benefit. nine0003
- Dessert is easily absorbed by the body and does not irritate mucous membranes. It is useful for good blood circulation, bone repair and growth, and a fast metabolism.
- It helps keep the body in good shape, promotes tissue regeneration and stimulates appetite.
- Of course, it is possible to say exactly about the properties of a dish only by analyzing a specific recipe. Milk pudding can be made with chocolate, berries and fruits, condensed milk. All these components change the calorie content and vitamin and mineral composition. nine0014
Lemon pudding
Ingredients:
- flour - ¼ cup;
- lemon - 2 pcs.;
- chicken eggs - 2 pcs.;
- glass of milk;
- sugar - ¾ cup;
- salt - ½ tsp.
Method of preparation
- Separate the yolks from the whites. Grate the lemon zest and squeeze out the juice. Cut the peeled lemon into rings.
- In a separate bowl, combine sugar, flour, 2 tablespoons zest, egg yolks, salt, ¼ cup lemon juice and milk. nine0014
- Beat egg whites until firm foam and add to the dough, mix all the ingredients thoroughly.
- Divide the resulting mass into four equal parts and pour into previously prepared molds. Put the dessert on a baking sheet, on the bottom of which you should first pour about 1 cm of hot water. Preheat the oven to 180 degrees and send the pudding there for about 35-40 minutes.
- Garnish the finished dessert with lemon zest and lemon wedges.
Chocolate pudding
Ingredients:
- milk - 400 ml;
- cocoa - 2 tbsp. l.;
- sugar - 2 tbsp. l.;
- ground hazelnuts - 2 tbsp. l.;
- corn starch - 2 tbsp. l.
Method of preparation
- Heat the milk over low heat until it is very warm, but not hot.
- Remove the milk from the heat, add all the ingredients to it and beat thoroughly for five minutes until a homogeneous substance is reached. nine0014
- Then return the mass to the stove, bring to a boil, stirring constantly, and boil for about a minute. Then pour the mixture into pre-prepared molds.
- Let the dessert cool and refrigerate for about 2-3 hours.
Classic recipe from milk
You can make milk pudding according to the classic recipe in 15 minutes.
Ingredients for making 4 servings of milk pudding:
- 500 ml milk;
- 2 tsp white sugar; nine0014
- 1 pack vanilla pudding mix.
Milk Pudding Instructions:
- Pour half the milk into a deep dish, add the vanilla mixture and stir with a spoon. The result should be a mass without lumps. Pour the remaining milk into a heat-resistant container, send to the fire, add sugar to it and bring to a boil, stirring from time to time.
- Pour the dissolved pudding mixture into the boiling milk. It is important to stir the milk while adding the mixture. Boil the mass until thickened, then remove from heat and decorate as you wish. nine0002
- Place the container with the pudding on the refrigerator shelf.
When the dessert has hardened, take it out of the refrigerator and serve it on the table.
Curd dessert
Ingredients:
- granular curd - 400 g;
- heavy cream - 400 ml;
- chicken eggs - 4 pcs.;
- medium lemon;
- sugar - 6 tbsp. l.;
- vanilla sugar - 1 tbsp. l.;
- flour - 4 tbsp. l.;
- creamy margarine for molding. nine0014
Method of preparation
- Beat eggs well, add vanilla and regular sugar to them. Beat the mass again until a thick, stable foam is formed.
- Add cottage cheese, flour, cream, zest of one lemon to the mass. Mix all ingredients thoroughly.
- Grease molds with margarine. The mass, stirring, pour into molds.
- Bake the pudding for 40-50 minutes at 175 degrees.
- Decorate with jam, berries and dried fruits before serving. nine0014
Milk pudding
Ingredients:
- milk - ½ liter;
- chicken eggs - 1-2 pcs.
; - vanillin or vanilla seeds - 2 tsp;
- sugar - 2 tbsp. l.;
- starch - 2 tbsp. l.;
- syrup.
Method of preparation
- Pour 400 ml of milk into a saucepan, put on a slow fire and, stirring constantly, dissolve sugar and vanilla in it. Bring milk to a boil.
- Dissolve the starch in the remaining chilled milk, add the yolk and gradually pour, stirring constantly, the yolk-starch mixture into the saucepan with milk. nine0014
- Bring the mixture to a boil and cook for 1-2 minutes, stirring constantly. You can add some syrup for flavor.
- Pour the hot mass into molds previously rinsed with cold water. Cover the dessert with foil or cling film, refrigerate until completely solidified. Milk pudding can also be served hot - as a cream for sweet dishes.
Treats for children
When a holiday is approaching, every mother wants to please her little one with something tasty. Why not make milk pudding for a one year old.
The recipe can be slightly modernized for your child, so that the result is a healthy delicacy that takes into account his individual characteristics. The pudding has a particularly tender texture than regular porridge. Therefore, the baby rarely refuses such a treat. The kid will enjoy this dish with great pleasure. You can cook it on the basis of milk rice or semolina porridge. If she stayed after breakfast, then she would do just fine. The preparation is very simple. Add yolk and raisins to the porridge, mix well and add whipped protein. This mass must be placed in a baking dish and baked in the oven until golden brown. nine0003
Cherry pudding
Ingredients:
- a glass of flour;
- glass of sugar;
- pitted cherries - 2-3 cups;
- milk - ½ cup;
- baking powder for dough - 10 g;
- butter - 40 g;
- pinch of salt;
- nutmeg - ¼ tsp.
Method of preparation
- Sprinkle cherries with two tablespoons of sugar, add half the flour.
Gently mix the ingredients with a spoon and transfer to a baking dish. nine0014 - Sift the rest of the flour, mix with sugar, salt and baking powder.
- Mix melted butter and milk in a separate bowl. Pour dry ingredients into milk, stirring constantly. Beat the resulting mass until a homogeneous consistency is reached.
- Carefully spread the dough over the berries. Mix remaining sugar with nutmeg and sprinkle over pudding.
- Place the dessert in the oven for about 50 minutes at 180 degrees. Readiness can be determined by the formation of a ruddy dense crust. nine0014
Rice pudding with strawberries
Ingredients:
- rice - 150 g;
- coconut milk - 500 ml;
- strawberries - 250 g;
- shredded coconut - 3 tbsp. l.;
- sugar - 30 g.
Method of preparation
- Boil rice in boiling water until half cooked, that is, cook for about 10 minutes. After the specified time, drain the water, and send the cereal back to the pan, pour in coconut milk and add coconut flakes.
nine0014 - Continue to cook rice in low water for 10-15 minutes, stirring constantly. Make sure that the milk does not evaporate completely during this time.
- To prepare the strawberry sauce, grind the berries with a blender, add sugar to them and mix all the ingredients well.
- Divide the pudding into molds, top with strawberry sauce and refrigerate for at least an hour. Garnish with whole fresh strawberries before serving.
Corn starch
Yes, I suggest using that one. Don't know where to buy? Now there are a lot of options, not to compare with the state of affairs 3 years ago or more, when you really had to get off your feet in order to find one or another product for baking.
Internet to help you
Eat, pray and love - LiveJournal
And a few more desserts with chocolate for the current round in gotovim_vmeste2 .
Also puddings, but completely different - not bread, but dairy.
A very simple and very tasty dessert (or breakfast), a minimum of hassle, and you can create different tastes on the same basis. nine0003
Chocolate pudding
Recipe from Dori Greenspan's book Baking.
- 2 1/4 cups of milk
- 6 tbsp. l. sugar
- 2 tbsp. l. cocoa
- 2 tbsp. l. cornstarch
- 1/4 tsp. salt
- 1 egg
- 2 yolks
- 150 g dark chocolate, melted and still warm
- 2 tbsp. l. room butter T
- 1 tsp. vanilla extract
2 cups milk and 3 tbsp. l. bring sugar to a boil.
Mix eggs, yolks, remaining milk and remaining sugar with a whisk. Add cocoa, starch and salt, mix. nine0003
Very slowly pour the hot milk into the egg mixture, whisking constantly. Then pour the entire mixture back into the saucepan and cook over low heat, stirring constantly, until thickened (about 2 minutes). Remove from heat, add chocolate, vanilla and butter, stir.
Pour the pudding into molds. If you want to avoid the formation of a film on the surface - cover with a film in contact.
Cool and refrigerate for at least 4 hours.
Very tasty!!
I do not add butter to the pudding (neither in this nor in the next recipe - it is indicated everywhere, but I think that this dessert is very good without butter).
Vanilla -chocolate pudding
for a chocolate layer:
- 60 g of dark chocolate, finely chop
- 1/3 of the cream cup
for vanilla layer:
- 2 1/4 of the cup of milk
5 - 6 tbsp. l. sugar
- 3 tbsp. l. cornstarch
- 1/4 tsp. salt
- 3 yolks
- 2 st. l. room butter T
- 2 1/2 tsp. vanilla extract
Chocolate layer: bring cream to a boil, pour over chocolate and stir until smooth. Spread evenly over molds.
2 cups of milk and 3 tbsp. l. bring sugar to a boil.
Mix the yolks, remaining milk and remaining sugar with a whisk. Add starch and salt, mix.
Very slowly pour the hot milk into the egg mixture, whisking constantly. Then pour the entire mixture back into the saucepan and cook over low heat, stirring constantly, until thickened (about 2 minutes).
