22nd November 2020 is Stir-Up Sunday this year – when families and bakers traditionally make their plum puds for Xmas. Do be aware that the fruit will need to be soaked in advance – at least overnight (but you could do a few days!) so you will need to get your shopping and soaking done ahead of time.
Fancy enjoying a Christmas lunch or dinner at the Club? Our menu is online now and you can book a table by emailing reception@unionclub.co.uk
Chop larger fruit so it’s all the same size. Soak all the fruit in brandy at least overnight or a few days.
Prepare a 7″, 1 litre sized pudding bowl by buttering and flouring it and place a disc of greaseproof paper in the bottom.
Mix all the ingredients together really well – if it’s a little dry add some more brandy or orange juice.
Fill up the pudding bowl, pressing down and leaving some space at the top. Cover with a layer of greaseproof and then foil, sealing tightly with string or a band of foil. If you can make a little handle with string or foil around the top it will make it easier to pull out later.
Place in a pot with a trivet or upturned saucer in the bottom and fill 2/3 full with boiling water. Cover with a lid and leave on a low simmer for 3 hours, topping up the water as needed.
Leave to cool in the pot. Remove the old paper and foil, cover with a fresh piece of greaseproof pare and wrap tightly in cling film. Leave in a cool dry spot until Xmas.
ON CHRISTMAS DAY:
To reheat: pop back in the pot on the trivet and fill 2/3rds with hot water again. Steam for two hours (while you’re eating your Xmas lunch!)
To serve: turn out onto a plate. I usually ignite mine with vodka as I find it lights easier and for longer.
Put 150ml of vodka in a small saucepan and heat. As it starts to come to the boil quickly put a match to it and pour the flaming liquid over the pudding. It should burn for 10 seconds or so.
Brandy butter is the traditional accompaniment.
