Stir-up Sunday 2023: mini Christmas puddings recipe

The last Sunday before advent is "Stir-up Sunday" (in 2023 it falls on 26 November), the designated day to make the Christmas pud. It was customary for each member of the household to stir the mix and make a wish, with a hidden silver sixpence bringing the lucky finder wealth and good fortune for the coming year. 

This year, ditch the supermarket shortcuts and take expert advice from Michelin-starred chef Paul Ainsworth, as he shares his mini take on the Christmas classic.

Ingredients: serves 18 people (one mini pudding per person)

• 175g currants
• 175g sultanas
• 140g glace cherries
• 50g mixed peel
• 50g flaked almonds
• zest of one orange
• zest of one lemon
• one carrot, peeled and grated
• 150ml brandy
• 50 triple sec liqueur
• 175g light muscovado sugar
• 175g breadcrumbs
• 125g self-raising flour
• 1 tsp mixed peel
• ¼ tsp grated nutmeg
• 175g butter
• two eggs, beaten
• regular cream or Cornish clotting cream (to serve)

Method

• Soak the dried fruit with the brandy and triple sec, and leave the combination for at least a few days before making the puddings. The longer you soak, the better the results! It’s not unusual to soak dried fruit a year before you make mince pies or Christmas puddings. You can also make the puddings on Stir Up Sunday and then feed them with booze in the lead up to Christmas.
• Mix the fruit, almonds, citrus zest and carrot in a large bowl. Cover and leave to soak. If you want to add an extra glug of brandy to make the puddings even boozier, this won’t affect the recipe and will help you achieve a slightly more moist pudding.
• Mix all the dry ingredients together, then grate in the butter, add the eggs and stir.
• Grease the pudding moulds with butter (if you have caramelised brown butter this will add more depth and flavour to the pudding). Fill each mould with 80g of mix and then tin foil each mould.
• The best way to cook the pudding is by steaming it in an oven, or you can place it in a pan with water and cook with a lid on for 45 minutes. Make sure the pan doesn’t dry by adding more water throughout the cooking.
• Serve with pouring cream or, my favourite, Cornish clotted cream.

Southampton-born Paul Ainsworth is the successful chef and restaurateur behind Paul Ainsworth at No6, Caffè Rojano, Padstow Townhouse, and The Mariners – all located on the North Cornwall coast.

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