Stir-up Sunday: perfect Christmas pudding recipes

Making your own Christmas pudding and mincemeat means you can get the recipe just as you like it. Here’s what we think makes the perfect Christmas pudding.

Dating back to Victorian times, cooking your homemade Christmas pud four to six weeks before the Big Day (or the last Sunday before Advent) gives it time for those beautiful flavours to develop and that familiar colour to deepen – and allows you to get ahead of the Christmas baking game!

Missed Stir-Up Sunday? Don’t worry! It’s also delicious prepared a couple of weeks beforehand, too. And while you’ve got all the dried fruit out, you could whip up a batch of mincemeat and pop it into sterilised jars, ready to turn into mince pies come December. Or, if Christmas cake is more your bag, you can bake it now, so you’ve got plenty of time to feed it with festive booze.

So, get stirring on Sunday 24 November, and enjoy those beautiful Christmas flavours this festive season!

The best Christmas pudding recipes

Based on Jamie’s nan’s recipe, this impressive-looking pud will give you a much lighter result than the traditional version. With lots of lovely dried fruit, warming ginger and a hit of clementine zest, it really is a thing of beauty. Plus, there’s the option of chucking everything in a food processor if you don’t fancy all that chopping. Give it a go!

Cater for everyone at Christmas with this beautiful gluten-free pud. And with just 30 minutes of prep time, it couldn’t be easier to rustle up. If you can’t find gluten-free suet in your local shop, it’s readily available online.

This recipe, which is also inspired by Jamie’s beloved nan, has a beautiful flavour thanks to a touch of Vin Santo or brandy. With the perfect mix of fruit, nuts and ginger, this Christmas pud is a must-try.

Delicious ways to use up those Christmas pud leftovers

Already thinking beyond Stir-up Sunday? Bookmark our easy ideas to use up leftover Christmas pudding…

Make the most of leftover Christmas pud with these easy ice cream sundaes – they’re a doddle to make and you’ll need just seven ingredients. If you’re serving kids, ditch the wine and loosen the cranberry sauce with a splash of orange juice or water. And feel free to get creative – if you don’t have much Christmas pudding leftover, crumble in a leftover mince pie instead.

Transform leftover Christmas pudding and cake into these fruity festive scones. They look super-impressive, but are actually really easy to make. With warming spices, treacle and orange zest, these are scones; but not as you know them! Serve with cranberry sauce or stewed fruit and a dollop of crème fraîche. Total joy.

If you’re hosting a party this festive season, impress your guests with these cheeky little canapés. Plus, they only take 10 minutes to make – quickest party pud ever? With hot Christmas pudding, warm custard and freshly whipped cream, they’re a proper festive treat. Make sure you’ve got 30 little spoons to hand, or simply halve the recipe if you’re feeding less people.

Christmas pudding top tips!

How to safely store your Christmas pudding

Once you’ve steamed the pud, allow it to cool completely, then remove the greaseproof paper and tin foil, replacing them with a fresh set, and seal tightly with string once again (you need it to be airtight, so no moisture can get in and ruin your beautiful pudding). Store the pudding in a cool, dark place until The Big Day, then simply steam again to reheat – about an hour should do it, or until piping hot throughout.

How to safely light your Christmas pudding

Lighting your pud safely – and in style – is the perfect way to finish off your Christmas feast. Learn this vital festive skill here.

Now you’ll be able to wow friends and family with a super-confident flaming end to your Christmas feast! Enjoy.

For more Christmas recipes and festive ideas, visit Jamie’s Christmas hub.