Stir-Up Sunday and my MW Christmas Pud recipe

As it happens, I was taking a service at our local church today. Today being the last Sunday before Advent, known as Christ the King but also known, for longer, as Stir-Up Sunday (after the collect for the day which begins ‘Stir-Up, O Lord’) It also became the traditional day to Stir-Up the Christmas Pudding or, for some, the cake.

Taking a service??  No, I’ve not become a vicar overnight – but I have been a Worship Leader for almost a year – well – eleven months – ish.


Anyway – back to the story … my idea was to get the congregation to bring up the ingredients and stir each one in – and to (here’s the difference to hundreds of other stir-up sundays) COOK the pudding to be eaten at the end of the service.

Those of you who have followed my blog for a long time know that I end up sharing my recipes with you – some of these are really popular – especially the microwave jam. You already have the Christmas – very rich fruit cake adaptable to any size or shape tin – cake) here  so today, after the response from those who ate the Christmas Pudding after the service – I’m going to share my recipe for a Microwave Christmas Pudding.

This is so quick to cook I have been known to stir-it-up on Christmas morning – though I prefer to make it the day before and just heat it up on Christmas day – as it takes longer to weigh the ingredients than it does to cook it! It is a light and fruity pudding – which is how we like it.

This recipe is adapted from one I found in a microwave cooking magazine many, many years ago (probably about 3o years ago!) but I have changed it so much to suit our family tastes it isn’t the same recipe any more – so I will call it ‘mine’. Note: Step 1 needs to be done the day before.

Ann’s Microwave Christmas Pud

This amount makes a One pint (550ml) Christmas pud

Ingredients in order of addition:

48g         Plain Flour
1/2 tsp    Mixed Spice
1/4 tsp    Cinnamon
1/4 tsp    Ground Ginger
pinch of  Salt
48g          Real Breadcrumbs (I prefer to use wheat-meal bread to make my breadcrumbs)
48g          Soft Dark Brown Sugar
48g          Butter (cut small)
90g          Sultanas (soaked – see step 1)
90g          Raisins (soaked – see step 1)
1/2           Apple (chopped finely)
24g          Dried Apricots (chopped finely) if you like mixed peel you could add this instead – I don’t.
24g          Honey (or you can use golden syrup)
Juice and grated rind of half a Lemon
1               Egg
1 – 2         tablespoons Milk – as required.

Step 1     THE DAY BEFORE – Wash the Sultanas and Raisins under hot water until the oil floats off – drain well, even pat dry with paper-towels. Then put in large shallow bowl, pour in about a teacup of wine or ale – or fruit juice if you don’t want alcohol (juice not flavoured drink – preferably not orange – cranberry could work well for this) Cover – but stir whenever you are passing – so the fruit all plumps up 🙂
I am assuming you will make your breadcrumbs – it’s easy enough, just make sure the loaf is not too fresh, remove crusts, cut into chunks and whizz in a food-processor.

Step 2     In a bowl mix all the ingredients in the list down to the butter.
Step 3     Add the butter – and rub in, until the mixture all looks like breadcrumbs again and the butter is evenly distributed.
Step 4    Add the soaked fruit, the chopped apples and apricots, the honey and the lemon. Stir in well together.
Step 5    Add the egg, mix really well – stirring until the egg completely coats everything.
Step 6   The mixture needs to be soft, so that the ingredients blend together. This is so hard to describe – but the gradual addition of a little milk, well mixed in, should see the texture change from a rough, lumpy texture to a smoother texture – but not wet!

Grease a 1 pint / 550 ml pyrex type pudding bowl

Fill the bowl with the mixture, pushing down to fill any air pockets
Make a slight dip in the centre of the pudding
Cover with a plate or a microwave plate cover with a steam vent is best (I do not recommend cling film)

Place in Microwave. A 900-1000 w MW will only need 6 mins – and 6 mins standing time.
therefore a 700-800 w MW will need about 7 mins – and 6 mins standing time.
The standing time is important as the centre of the top will go from looking a little sticky to dry and cooked looking in this time.
They will keep well overnight in the fridge (or outside it in a cool room)
If you are reheating from cold it will need about 3 – 4 mins (cover again to do this)

Loosen with a pliable spatula, place a plate on the top, invert, and the pudding should come out nicely.
ENJOY – with Cornish Clotted Cream – of course!!

How do you like your Christmas pudding?

Do share – you know I love to hear from you

X  Ann

ps If you are reading this on email and would like to comment just click onto the title and it will take you to the actual blog – so you can comment there 🙂
If it is the first time you have written a comment don’t worry if it doesn’t appear immediately, your first comment has to be verified (to keep the spam-bots out) and I do this personally – so I am sure to see your comment – thanks for reading – Ann

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