A Christmas pudding is one of the few dishes that is deliberately made long before the day itself. It is a rich, dark mixture of dried fruit, breadcrumbs, spices and suet or a vegetarian alternative, bound with eggs and sweetened with treacle. It is steamed for a long time, then wrapped and stored, and it is better for having been left in peace. Many families treat it as a small tradition that marks the start of the festive season.
There is an old custom of making the pudding on Stir-up Sunday, the last Sunday before Advent, when each person in the house takes a turn at stirring and makes a wish. You do not have to follow the date exactly, but the idea of stirring together is a happy one, especially with children. Choose a recipe you trust and read it through before you start, so that you have everything you need to hand.
Steaming and storing
The mixture goes into a greased basin and is covered with a layer of greaseproof paper and foil, tied securely with string. Steaming takes a long time, so make sure the pan never boils dry, and take great care with the hot steam. Follow your recipe for the method and the time, and keep children out of the kitchen while the pan is on the hob. Let the pudding cool completely before you wrap it.
Once cool, wrap the pudding in fresh greaseproof paper and foil and store it somewhere cool, dry and dark. Some cooks like to add a splash of spirit before storing, but others leave it out, and the pudding is perfectly good either way. If you are unsure about your storage space, keep the pudding in the fridge or freezer instead. Label it with the date and check it now and then.
On the day, reheat the pudding exactly as your recipe describes, and make sure it is piping hot all the way through before serving. Custard, brandy butter or cream are the traditional accompaniments. If a pudding ever smells off, shows mould or seems strange in any way, do not take a chance with it. A small pudding makes a lovely gift, wrapped in cloth and tied with ribbon, with a card describing how to reheat it.
