Are You Ready for Stir-Up Sunday?

Well it's not long now until the first door of the advent calendar gets opened, the decorations are brought out of the loft and we bet many of you are already feeding the Christmas cake in preparation for the big day.

Here at the restaurant, the boys are usually a little bit protective over sharing a recipe or two but since today is Stir-Up Sunday, we have decided to let you in on a few secrets from the kitchen.  Many of you may ask, what is stir-up Sunday? and until recently, I had never heard of it either but the history behind the day is that it is the last Sunday before Advent begins and the time when you don on your apron, make the mince meat and attempt to create that perfect Christmas pudding.

So this year, instead of calling on your local supermarket, why not give our recipe a little go and see what you think.

Ingredients (Serves 6)
14oz soft breadcrumbs
2 oz plain flour
4oz melted butter
3-4oz grated cooking apple
6oz currants
6oz sultanas
11oz seeded raisins
3oz dried apricots-chopped
2 oz dried prunes chopped
4 oz finely chopped mixed peel
3 oz glace cherries quartered
1/2tsp ground cinnamon
1/2tsp ground nutmeg
½ tsp ground allspice
4oz almonds finely chopped
1 lemon
1 orange
1 tablespoon black treacle
2 large eggs
A generous pour of  brandy (depending on how boozy you want it)

And here is how it's done:
1. Boil the whole lemon and orange in a pan until it becomes squidgy, then drain the water and blitz in a food processor until it becomes a pulp.

2. For quickness, lightly blitz the cherries,mixed peel, prunes,apricots in the processor to give an even texture.

2. Then its time to mix all the other ingredients together, add the lemon and orange mix and pour in the brandy, cover and allow to stand overnight in the fridge.

The following day:
1. Fill your pudding bowls with the mixture.

2. Cut some greaseproof paper into circles and place on the top of the mix, then cover the top of the pudding bowl with foil.

3. Steam the pudding for approx 3 hours and if you decide to do a smaller version, adjust the times as required.

4.  Remove from steaming and allow to cool, then change the greaseproof, cover with new foil and refrigerate until the big day.

5.  If you like it extra boozy, threat it like your Christmas cake and give it a little top up every now and again.

6. On the big day, cook for two hours and enjoy every mouthful.

Hopefully by the end of it there will be mouth watering smells coming out of your kitchen and maybe even a little bit of sampling going on but most of all we hope it's got you into the festive spirit and ready for the build up to a special Christmas season.

P.s. If it doesn't work out, don't worry, you can always book to have dinner with us and try one of ours instead :)