Traditionally the Christmas Pudding was made on Stir Up Sunday, which falls on 20th November this year, the last Sunday before Advent. Get the whole family together to give the pudding mixture a stir – East to West to signify the journey of the Three Wise Men – and make a wish. We have all the bakeware you need to create a deliciously moist and fruity Christmas pudding this year.


Mary Berry’s Traditional Christmas Pudding

Serve 10-12


6oz (175g) raisins
3oz (75g) currants
3oz (75g) sultanas
2oz (50g) candied peel, chopped
2oz (50g) blanched almonds, chopped
3oz (75g) self-raising flour
2 eggs
4oz (100g) fresh white breadcrumbs
4oz (100g) shredded suet
¼ pint (125ml) Guinness
1 cooking apple, peeled, cored and diced
grated rind and juice of 1 orange
grated rind and juice of 1 lemon
2 tablespoons black treacle
½ teaspoon ground nutmeg
½ teaspoon ground mixed spice

Grease a 2 pint (1 litre) pudding basin. Place all the ingredients in a large bowl and mix together very thoroughly. Turn into the prepared basin, cover with greased greaseproof paper and a foil lid and lift into a pan, pour water half way up the side of the basin. Cover and bring to the boil then simmer on the simmering plate for 30 minutes.

2,3 and 4 oven AGA: Simmering oven: with the grid shelf on the floor of the oven, transfer the pan with the water and the pudding to the oven for 12 hours or overnight. Next day, remove from the pan, cool and cover with fresh foil to store. On Christmas Day: stand in a pan, pour water half way up the side of the basin. Bring to the boil, cover and simmer for 30 minutes on the simmering plate, then transfer to the back of the simmering oven for 2 hours. Turn out and serve with a brandy butter or sauce.