Stir up Sunday – Christmas Pudding

I only discovered the tradition of Stir up Sunday last year – and love it! The general idea is, you weigh up all the ingredients you need for your Christmas pudding and once everything is in a big bowl you then pass the bowl around and each member of the family makes a wish whilst giving the mixture a stir! What a perfect excuse to arrange a little get together – making this lovely calendar event a real occasion!

I hold my hands up, I’ve been a little bit sneaky, as my stir up Sunday was last week rather than this one - 25th November - as I needed to check things out and make sure the recipe I wanted to share with you, was worthy of you popping your ‘pinny’ on and getting in the kitchen to stir things up!! And although not the correct day both me and Neil still made our wishes as we gave the mixture a little stir!

Last year I shared with you my Grandma’s Christmas pudding recipe so this time I decided to have little go at my Mum’s version. I have just switched to gluten free breadcrumbs and Mix and halved Mum’s original recipe as she used to make two puddings - One for Christmas Day and the other for New Year’s Day. As we always used to have another little mini Christmas including a full Christmas Dinner on New Year’s Day too! click next below to view the images...


  • 100g (4oz) *currants

  • 100g (4oz) *sultanas - dried fruit can be soaked overnight – just pop in a bowl, add a couple tablespoons of brandy and cover.

  • 50g (2oz) Juvela gluten free mix

  • 75g (3oz) butter or lard - frozen and then grated into the gf mix

  • ½ teaspoon of *mixed spice

  • ½ teaspoon of *nutmeg

  • ½ teaspoon *cinnamon

  • Pinch of salt

  • 25g (1oz) *ground almonds

  • 5og (2oz) dark soft brown sugar

  • 100g (4oz) gluten free breadcrumbs

  • 2 eggs

  • 2 tablespoons brandy

  • 1 tablespoon treacle

  • 4 fl oz milk


  • Pop the Gluten Free Mix into a large mixing bowl. Grate the frozen lard or butter into the Mix and toss around until evenly distributed. Add all the other ingredients and give it a good stir - don’t forget to make your wish!
  • Transfer the mixture into a 2½lb buttered Pyrex or pot pudding basin. Cover the pudding, firstly with greaseproof paper (I found the ready-made cake liners worked a treat for this!) and then foil over the top. Make a pleat in the paper and foil to allow the pudding to rise.
  • Tie securely around the bowl with string to make the pudding water tight. Making a loop over the top does also make it easier to lift from the pan (I forgot to do this!).
  • Place the pudding into a steamer set over water – or, as many of us don’t have a steamer, use a large saucepan with enough water to come halfway up the pudding basin, sitting the pudding on a saucer on the bottom of the pan to protect it from the direct heat.
  • Allow the water to boil then reduce to a very light simmer.
  • Check each hour from then on to see if a water top-up is needed, to ensure it doesn’t boil dry. 
  • After 6 hours (plenty of time for you to cosy down and maybe write a few Christmas cards or perhaps do a spot of Christmas shopping on the internet with all your home comforts around you and the lovely smell of your pudding cooking!)) remove the pudding from the steamer. Just be mindful of the steam when removing.
  • To store: Once completely cooled, remove the greaseproof and foil and wrap well with fresh greaseproof (directly against the pudding) and then foil and store in a cool dry place. If you choose this option, you can always then feed it each week with a little brandy and then re-wrap. Or you can then place the freshly wrapped pudding in whatever portion sizes you need in a freezer bag and freeze. 

Quick update

I have just enjoyed a little taster of my Christmas pudding today with a little homemade brandy sauce – it was yummy!! 

If Christmas pudding is your thing, I would love you to have a go at popping together this gluten free version that I have shared with you. Magical wishes!

Liz x

P.S. You probably spotted my wooden spoon? To prevent any risk of contamination I keep a separate utensil jar in the kitchen for wooden spoons and my rolling pin and ensure I only ever use things from this jar to prepare gluten free food.

*Check this product out to ensure no gluten containing ingredients or ‘may contain’ warnings. If in doubt leave it out!