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Christmas Pudding for Stir Up Sunday

Have fun this Stir Up Sunday by getting the whole family involved in making a delicious Christmas Pudding complete with lucky silver six pence.
Active Time: 30 minutes
Cook Time: 6 hours
Total Time: 18 hours 30 minutes
Soaking Time: 12 hours
Servings: 8 portions


  • Large mixing bowl
  • Wooden spoon
  • Sieve
  • Weighing scales, measuring jug and spoons
  • Sharp knife & peeler
  • Grater
  • 1 litre pudding/heat proof bowl
  • Greaseproof paper
  • Tin foil
  • Large elastic band
  • String
  • Large stockpot/saucepan with lid
  • Steamer basket/deep saucer/ramekin


  • 170 g sultanas
  • 140 g currants
  • 140 g raisins
  • 200 ml water
  • 30 g plain flour
  • ½ tsp ground cinnamon
  • ½ tsp grated nutmeg
  • ½ tsp ground mace
  • ½ tsp ground ginger
  • 55 g breadcrumbs
  • 85 g shredded suet - I used vegetarian suet. If you cannot get hold of suet, softened butter works just as well
  • 40 g 70% chocolate - grated
  • 1 cooking apple - peeled and grated
  • 85 g soft dark brown sugar
  • 20 g chopped mixed peel
  • 55 g blanched almonds - roughly chopped
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tbsp black treacle
  • 3 tbsp brandy
  • 1 egg - beaten
  • Knob of butter for greasing
  • Royal Mint Silver Six Pence



    Sterilise the six pence before adding it to your pudding mix by soaking it in boiling water.

      If you are adding the silver six pence you MUST reheat the pudding on Christmas Day by steaming and NOT by warming in a microwave.

        Before serving please ensure you inform everyone that a six pence has been added to the pudding so they know to look out for it.

        • Put the sultanas (170g), currants (140g) and raisins (140g) into a saucepan with the 200ml of water. Bring to the boil and then simmer for 3 minutes. Leave to soak, uncovered, overnight.
        • The next day, sift the plain flour (30g) and spices (½ tsp ground cinnamon, ½ tsp grated nutmeg, ½ tsp ground mace, ½ tsp ground ginger) into a large mixing bowl.
        • Add the grated apple, breadcrumbs (55g), suet (85g), grated chocolate (40g), brown sugar (85g), mixed peel (20g), chopped almonds (55g) and orange and lemon zest to the bowl.
        • Mix well, using your hands to get rid of any lumps of butter (if using instead of suet) or sugar and ensuring the mixture is fully blended together.
        • Stir in the soaked fruit, which will have plumped overnight. Next stir in the black treacle (1 tbsp), brandy (3 tbsp) and 1 egg.
        • Mix well and stand overnight - This isn't necessary, the marinating helps the spices to soak in.
        • Before you're ready to cook, stir in the Royal Mint Six Pence. It's traditional for everyone to give the pudding a turn with a wooden spoon at this stage, and make a wish.
        • Use the knob of butter to grease the pudding bowl and tip the Christmas pudding mixture into it.
        • Cut a circle of greaseproof paper, which is a few inches bigger than the rim of the bowl with a folded pleat running through the middle (this allows room for the pudding to release excess steam). Cover the top with a piece of tin foil, the same size as the greaseproof paper, and tie it tightly with string. Make a loop across the top of the pudding bowl to fashion a handle so the pudding can be easily lifted in and out of the pan.
        • If you are using a steaming pot, pour some water into the bottom of the stock pot - about one eighth full - so that the steamer basket sits in the bottom just above water level. Bring the water to the boil, and place the Christmas pudding into the basket.
        • If you don't have a steamer basket, simply use an upturned saucer or ramekin so that the pudding basin is kept away from direct contact with the base of the pan. Then fill the stock pot with water to around half-way up the side of the pudding basin.
        • Put on the lid, and steam at a gentle simmer for four hours. Keep an eye on the water to make sure that the pan doesn't boil dry and add more water from the kettle to keep it topped up if needed. If the lid of the stock pot doesn't fit on tightly it's not ideal but not disastrous, as long as there's plenty of steam circulating. Keep an even closer eye on water levels though, as a loosely-covered pot is more likely to boil dry.
        • Lift the pudding out of the pan after four hours, making sure you keep the greaseproof lid on, that way you can store the pudding for up to two months.
        • On Christmas Day, steam the pudding again for another 2 hours, and serve.
        • If you're not sure what you're going to pour all over your Christmas pudding, take a look at my delicious Brandy and Orange Custard which include a cheats version if you're short of time in Christmas Day.


        The time taken to make the pudding is likely to take longer with little ones involved!
        This pudding takes 4 hours to steam and then a further 2 hours to steam on Christmas morning before serving. In addition, to get the best flavour, you should leave the dried fruit to soak overnight before mixing the pudding and then preferably leave the pudding to rest overnight before steaming.
        The pudding can be stored for up to 2 months as long as the greaseproof lid is not removed after cooking.

        Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

        Course: Dessert
        Cuisine: British
        Keyword: Baking with children, Christmas
        Author: Charlotte Oates