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Stir up Sunday

Stir up Sunday, or in my family Pudding Sunday, is nearly here, so if you haven’t got a recipe sorted yet, or find traditional recipes too heavy, this is for you. It is always the Sunday before Advent, so this year 22nd November.

Stir up Sunday gets it’s name from the collect read on the last Sunday of the church year

Stir-up, we beseech thee, O Lord, the wills of thy faithful people;
that they, plenteously bringing forth the fruit of good works,
may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen
.”

For me it is a family tradition passed down through the generations and I look forward to it as the start of the season. Decorations come a lot, lot later, but the smell of Christmas on a dark November day fills me with cheer.

It takes no time to make, just ages to steam. I enjoy the day around the house, fire on, relaxing with a glass of something warming.

 

Christmas Pudding
Print Recipe
This makes a delicious Christmas Pudding, with all of the flavour in a lighter texture than a traditional pudding. It has converted more than a few who didn't like it previously. I like to serve it flamed with brandy and lashings of sweet white sauce.
Servings Prep Time
8 people 20+30 minutes
Cook Time Passive Time
5 hours 24 hours
Servings Prep Time
8 people 20+30 minutes
Cook Time Passive Time
5 hours 24 hours
Christmas Pudding
Print Recipe
This makes a delicious Christmas Pudding, with all of the flavour in a lighter texture than a traditional pudding. It has converted more than a few who didn't like it previously. I like to serve it flamed with brandy and lashings of sweet white sauce.
Servings Prep Time
8 people 20+30 minutes
Cook Time Passive Time
5 hours 24 hours
Servings Prep Time
8 people 20+30 minutes
Cook Time Passive Time
5 hours 24 hours
Ingredients
Servings: people
Instructions
  1. Combine everything except the eggs in a non-metallic bowl, cover, and leave to stand overnight.
  2. Next day add the beaten eggs, stir well, and then get everyone to stir and make a wish.
  3. Generously butter a 900ml pudding basin, spoon in the mixture, pushing down well and level. Cover with a double layer of baking paper, and a single layer of foil, both pleated, and tie tightly with string.
  4. Steam gently for 5 hours. Once cool re-wrap with clean paper and foil. Store in a cool place until Christmas.
  5. On Christmas Day steam again for 2 hours before serving.
  6. Half fill a metal ladle with brandy and heat over a gas flame or candle until hot enough to light. Pour the flaming brandy over the pudding, and carry to the table. There should be applause!
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Flapjack is not a pancake!

DSC_1105

Local names can cause much confusion, as proved by a most animated discussion with some lovely friends. It led me to make both on the same day so that I could post a picture on Twitter. I don’t want this to suggest that I am highly opinionated…..

If you are me, British, or from the Commonwealth, then a flapjack is a sweet tray bake made with oats. If you are American you are apparently more likely to use the term for a thick pancake eaten at breakfast time. I love both, however this division by a common language can lead to culinary disappointments, depending on the time of day.

So as they are so useful for snacks here is the recipe that I use for flapjacks.

 

Flapjack is not a pancake!
Print Recipe
A tray bake made from oats. Use a 30g measure for 1 ounce if you are more familiar with them. The basic recipe can be jazzed up with dried fruit. I like 2oz desiccated coconut with two oz sultanas heated in the pan with the butter mix. 2oz dried cherries or cranberries also work well.
Servings Prep Time
12 pieces 10 minutes
Cook Time Passive Time
30 minutes n/a n/a
Servings Prep Time
12 pieces 10 minutes
Cook Time Passive Time
30 minutes n/a n/a
Flapjack is not a pancake!
Print Recipe
A tray bake made from oats. Use a 30g measure for 1 ounce if you are more familiar with them. The basic recipe can be jazzed up with dried fruit. I like 2oz desiccated coconut with two oz sultanas heated in the pan with the butter mix. 2oz dried cherries or cranberries also work well.
Servings Prep Time
12 pieces 10 minutes
Cook Time Passive Time
30 minutes n/a n/a
Servings Prep Time
12 pieces 10 minutes
Cook Time Passive Time
30 minutes n/a n/a
Ingredients
Servings: pieces
Instructions
  1. Pre-heat oven to 190C/170C fan/375F/gas mark 5 Grease a tin no smaller that 8"8" and no larger than 9"x12" or the flapjack will be too deep or thin. I use the former so that it is not too biscuit like.
  2. Place butter, sugar, and syrup into a pan and heat gently until melted and smooth. Too high and it will burn.
  3. Take off the heat and add oats and flour. Stir well then press evenly into the tin. Bake for 30 minutes until lightly golden. It will firm up as it cools.
  4. Cut into portions while still warm. Store in an airtight container once completely cold.
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