A little while ago I was asked to take part in the John Lewis “Stir-up Sunday” Christmas pudding making event at Waitrose Cookery School, and boy was it ACE.
Ok so basically I’d never heard of Stir-up Sunday before, but apparently it’s a thing. A real thing where people gather together and make delicious Chrimbo puddings – whoop! Read all about it here if you wanna, because the more you know… etc.
The aim of the evening was to make our very own puddings to take home with us, and while we waited for them to cook we could partake in a bit of cocktail making, food eating and general gossip, chit chat and “getting to know you” kind of vibes. There were about 20 of us there and we were split into four teams for the purpose of pud making. Shout out to the vegan squad – we were so high in number that we had to be split into TWO groups #teamvegan.
The pud making itself was surprisingly easy, and the ingredients aren’t that difficult to source. Considering I’m not a huge fan of Christmas pudding, I was pleasantly surprised with the outcome – meaning, it was hot damn tasty.
John Lewis have kindly allowed us to share the recipe for the pudding, which I’ve included below. Check out their write up of the evening here too, which also includes the recipe and some photos taken on the night.
I couldn’t actually wait until Christmas to try the puds, so I’ve already demolished my two (I had help…). They were absolutely gorgeous, so if you plan on making traditional Christmas puddings this year, you should give this one a go. Top notch, guys.
25g dairy-free soya spread
1 tbsp milled flaxseed
60g self-raising flour
½ tsp baking powder
A pinch of salt
¼ tsp ground nutmeg
½ tsp ground cinnamon
¼ tsp ground cloves
25g coconut oil, melted
40ml black treacle
1 tbsp dark rum
Finely grated zest of 1 unwaxed lemon
40g peeled, cored and coarsely grated Bramley apple, mixed with lemon juice
10g blanched almonds, roasted and chopped
20g mixed peel
20g Forest Feast sour cherries
200g vegan mincemeat
Preheat the oven to 180°C, gas mark 4. Grease 4 mini pudding basins and 4 small circles of baking parchment with the soya spread and set aside. Mix the flaxseed with 3 tablespoons of cold water and set aside for at least ten minutes, or until it becomes jelly-like and makes a ‘flax egg’.
Sift the self-raising flour, baking powder, salt, nutmeg, cinnamon and cloves into a medium mixing bowl, then add the flax egg and the melted coconut oil. Mix the treacle with the stout and rum in a measuring jug. Pour this mixture into the bowl and whisk everything together thoroughly. Stir in the lemon zest, apple, almonds, currants, peel, cherries and mincemeat.
Divide the mixture between the prepared basins and top each one with a circle of greased parchment. Wrap each basin in an 18cm square of foil and fold under the edges of the basins.
Place the basins into a roasting tin and pour in enough boiling water to come 2.5cm up the sides of the basins. Carefully place the tin in the oven and bake for 45-50 minutes, or until the puddings are springy and firm to the touch in the centre. Remove from the oven, unwrap, remove the parchment and leave to stand for 10 minutes. Carefully run a small knife around each one and turn out onto warm serving plates.
Time to make: 15 minutes to mix the ingredients, 50 minutes to bake, 10 minutes standing time = 75 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 1.5, so simple to make, basically just mix and shove in the oven
#nowplaying: Julian Casablancas – I Wish It Was Christmas Today