Name: Christmas Pudding
Cuisine: British
Ingredients: 150 ml rum; ½ teaspoon mixed spice; 1 quince or 1 medium cooking apple, to provide 120 g, roughly grated; 60 g candied peel, finely chopped; 90 g self-raising flour; 100 g currants; £1 coins, cleaned; pinch of salt; 50 g marron glacé pieces, chopped; 50 g prunes, roughly chopped; 150 g dark brown sugar; 3 large eggs; 100 g mixed raisins and sultanas; 50 g natural-coloured glacé cherries, chopped into quarters; zest of 1 orange; sprig of holly for decoration; 125 g white breadcrumbs; 125 ml vodka for flambéing; 50 g dried blueberries; 150 g shredded suet

Preparation info

Difficulty
Easy

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

‘Stir-up Sunday’, the day on which we’re all supposed to make our puddings before they’re left to mature for Christmas Day itself, falls towards the end of November, on the Sunday after Trinity. Of course, the real stirring-up – as in, ‘Stir up, we beseech thee, O Lord, the wills of thy faithful people’ – was a religious injunction rather than a culinary one, but it’s still a good time, faith or no, to mix up the pudding. Traditionally, as well, everyone in the house is meant to give one st