Christmas Pud

The last weekend in November and I haven’t even started on the Christmas baking!! I am definitely tad later than normal.

However, if I was going by the Christian calendar the last Sunday in November is traditionally known as Stir Up Sunday. It is the Sunday the Christmas Pudding was traditionally made on. The name comes from the tradition where every member of the household would stir the pudding with a wooden spoon and make a wish while doing so.

When I was growing up the pudding which was served after the Christmas dinner was very dark brown and incredibly heavy after it’s numerous hours of steaming. Although I use a traditional recipe the pudding is light and golden.

A dark traditional Christmas Pudding.

Now for the tricky question. What do you serve with your Christmas  Pudding? Do you serve, custard, cream or butter? If it is custard is it custard made with eggs or Bird’s custard? If it is cream; is it whipped or pouring? Butter? Is it brandy butter with candied peel or plain brandy butter? Butter? Is it plain rum butter?

When serving butter is it brought to the table flaming? Perhaps it is brought to the table with a sprig of holly then at the table it is flamed with brandy? There are so many traditions associated with the Christmas Pud.

Yet another important question. How do you serve your left-over pud? Are you one wo slices up the pud and heats it slowly in a frying pan with butter and a dash of brandy? Is your pud eaten by people as they pass through the kitchen taking a wee slice so that there is none for reheating? Or  perhaps there is no pudding left for reheating?

Do you have a special plate for serving your pud at your table? A friend has a plate which has been handed down through the youngest in the family over 5 generations. It is still in great condition with neither a crack nor a chip in the plate.

If you do make your own pud I hope you have fun making it and that it is enjoyed at Christmas.