A flaming Christmas pudding is the ultimate end to a Christmas meal. We've got classic Christmas pudding recipes that make several large puddings for Stir-up Sunday and quick versions if you've left it to the last minute.
The Christmas pudding we recognise today is a Victorian dish made from suet, dried fruit, candied peel, breadcrumbs, spices, egg and grated carrots and apples. The Victorians shaped their puddings into a spherical shape and boiled them in a muslin cloth. ‘Stir up Sunday’ (the last Sunday before Advent) has become associated with the start of the pudding-making process, in order to allow it least a month to mature before being consumed on Christmas Day. At Christmas, the pudding is doused in brandy and set alight.
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