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STIR UP SUNDAY | Nigel Slater Christmas Pud Recipe

November, 2018

The Christmas Chronicles. Nigel Slater describes this wonderful gem of a book as notes, stories & recipes for midwinter.  In our house we call it the ‘Christmas Cooking Bible’. Seriously, no kitchen should be without it at Christmas, or from October onwards. Find over a hundred recipes for warming dinners, quick midweek meals and Christmas classics. There are midwinter cakes and baking, mincemeat and puddings, vegetarian suppers, the Christmas roasts, crisp winter salads, main course soups, pickles, chutney and marmalades. All mouthwateringly delicious, heartwarming and food for the soul.

Most importantly as the time has come for ‘Stir Up Sunday‘ – the centuries old tradition of spending the last Sunday before advent stirring up one’s Christmas Pudding – there is a recipe for the main event: The Christmas Pudding. Get your wooden spoon at the ready and start stirring…

Nigel Slater’s Christmas Pudding 

  • 350g sultanas
  • 350g raisins
  • 150g dried figs, chopped
  • 125g candied peel
  • 100g dried apricots, chopped
  • 75g dark glacé cherries, halved
  • 150ml brandy
  • 2 apples, grated
  • 2 oranges, zest and juice
  • 6 eggs
  • 250g shredded suet
  • 350g dark muscovado sugar
  • 250g fresh breadcrumbs
  • 175g self-raising flour
  • 1 teaspoon mixed spice

You will need either two 1.5 litre pudding basins and lids, buttered, two old sixpences to 2 pond coins, scrupulously scrubbed, two circles of greaseproof paper, buttered, large enough to cover the top of each pudding, witha  single pleat folded down the centre of each. 

Soak the sultanas, raisins or currants, figs, candied peel, apricots and cherries in the brandy overnight. The liquid won’t cover the fruit but no matter – just give it a good stir now and again. 

Mixed the grated apples or quinces, orange juice and zest, beaten eggs, suet, sugar, crumbs and flour in a large mixing bowl then stir in the soaked fruit and the spice. Divide the mixture between the buttered pudding basins, tucking the coins in as you go. Cover with the greaseproof paper, folded with the pleat. Pop the lids on and steam in a large saucepan for three hours. Check the water level around the puddings every half hour or so – it should come halfway up the basins – topping with boiling water from the kettle when necessary. Allow the puddings to cool, then remove the greaseproof paper, cover tightly with clingfilm and the plastic lids, and store in a cool, dry place until Christmas. 

To reheat: steam the puddings for a further three hours. Turn out and flame with Brandy. 

Now all you need to do get stirring, and don’t forget to make a wish.  

This recipe was taken from from The Christmas Chronicles (page 115).

You can buy this wonderful book direct from Nigel Slater HERE.

You can buy the beautiful John Julian Pestle & Mortar, pictured above – perfect for grinding your festive spices & a Nigel Slater favourite, no less! – HEREImage by J. Ransley.





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