Christmas pudding has been bringing festive cheer to tables for centuries. Its origins can be traced back to the 14th century, when rich fruit and meat puddings, often called ‘figgy puddings’, were enjoyed during Yuletide celebrations. By the Victorian era, the pudding had become a beloved Christmas tradition.

One of the season’s most treasured customs is Stir-up Sunday, celebrated on the final Sunday before Advent. Families would gather to take turns stirring the pudding from east to west, honouring the journey of the Three Wise Men, while making a wish for the year ahead. After being cooked, the pudding was left to mature until Christmas Day, filling homes with anticipation of the festive feast to come. The tradition was so familiar that it even featured in Charles Dickens’ A Christmas Carol (1843).

We’re going right back this month and giving you a taste of Eliza Acton’s recipe from her book Modern Cookery in all its Branches, published in 1845. For 2026 Stir-up Sunday falls on 22 November, so there’s just time to grab your ingredients in readiness!

Christmas pudding

Ingredients

• 3oz/ 85g plain flour
• 3oz/85g white breadcrumbs
• 6oz/ 170g suet
• 6oz/170g raisins
• 6oz/ 170g sultanas
• 4oz/ 110g finely chopped apples
• 5oz/140g soft dark brown sugar
• 2oz/60g candied peel
• 1/4 tsp nutmeg
• 1/4 tsp mace
• small pinch of salt
• 1/2 cup of brandy
• 3 eggs

Method:

1. Mix all dry ingredients together in a large bowl.
2. Whisk the eggs and brandy together, then add to the other ingredients.
3. Pack the mix into a 1.2 litre pudding bowl, allowing about 5mm space at the top, to allow the pudding space to rise.
4. Cut a piece of parchment paper to fit the bowl and place it on top. Cover it with either a pudding cloth or with foil, making a pleat across the middle to give the pudding room to rise. Tie it tightly around the rim of the bowl with string. (You can also tie a string handle across the top to aid lifting the bowl in an out of the pan).
5. Gently lower the pudding into a pan of boiling water. The water should come about 2/3 of the way up the bowl.
6. Bring the water back to the boil then reduce to simmer for around 3.5 hours, topping up the water level as necessary.
7. Cool and store in a cool dark cupboard until Christmas – then replace the foil and reheat by boiling for about 1 hour.