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Christmas Pudd
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 The
last Sunday of the Church Year, the Sunday before Advent, is often called
Stir-up Sunday. Advent starts 4 Sundays before Christmas. In 2009
Stir-up Sunday falls on 22 November.
Stir-up Sunday is a traditional day when everyone in the family will take a
turn at stirring the Christmas pudding, whilst making a wish.
On Stir-up Sunday families went to Church to give the pudding its traditional
lucky stir. The pudding mixture was always stirred from East to West in honour
of the three Wise Men who visited the baby Jesus.The name 'Stir Up Sunday' comes
from the words of the collect for the day, in the Book of Common Prayer of 1549.
Traditionally made with 13 ingredients to represent Christ and
His Disciples.
When stirring, A Christmas pudding is always stirred from East
to West in honour of the three Wise Men who visited the baby Jesus.
Every member of the family must give the pudding a stir and make a secret wish.
Not suitable for small children, and risk of choking if
swallowed !
A coin is traditionally added to the ingredients and cooked in the pudding, who
ever finds it would get good health and wealth.
Did you know that plum pudding recipes don't call for plums, in nineteenth
century England, the raisins used in puddings were commonly called "plums" since
medieval puddings often contained dried plums.
Ingredients:
1-1/2 lb of raisins
1/2 lb of currants
1/2 lb of mixed peel
3/4 lb of bread crumbs
3/4 lb of suet
8 eggs
1 wineglassful of brandy.
Stone and cut the raisins in halves, but do not chop them; wash, pick, and dry
the currants, and mince the suet finely; cut the candied peel into thin slices,
and grate down the bread into fine crumbs. When all these dry ingredients are
prepared, mix them well together; then moisten the mixture with the eggs, which
should be well beaten, and the brandy; stir well, that everything may be very
thoroughly blended, and press the pudding into a buttered mold; tie it down
tightly with a floured cloth, and boil for 5 or 6 hours.
As Christmas puddings are usually made a few days before they are required for
table, when the pudding is taken out of the pot, hang it up immediately, and put
a plate or saucer underneath to catch the water that may drain from it. The day
it is to be eaten, plunge it into boiling water, and keep it boiling for at
least 2 hours; then turn it out of the mold, and serve with brandy sauce.
Celebrations
Christmas
Boxing Day
Easter
May Day
Martinmas
Advent
Halloween
Michaelmas
Pentecost
Candlemas
Hock Tide
Plow Monday
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