Stir up Sunday

Classic Christmas pudding

Stir up Sunday came about in the mid-1800s when people would gather their family together in the kitchen to make a pudding in time for Christmas. This year it falls on 22nd November, and is the perfect excuse to get everyone excited for the big countdown.

Below we've considered everything you'll need for a Christmas pudding your family will never forget.

You'll need

John Lewis digital scales are a nifty kitchen tool for weighing up your ingredients in the kitchen.

The Tala holly festive measure has all the measurement indications you need for baking over the Christmas period.

Get your friends and family to join in with the stirring using the John Lewis midwinter mixing bowl, enjoying food-centric socialising.

Stir up Sunday


You can make an extra pudding to store
for next Christmas, as the longer it has to mature the better it will taste.

Both the pudding and walnut topping
sauce can freeze for up to a year, why not
make double for next Christmas.

Pudding - Serves 10

  • 100g raisins
  • 100g sultanas
  • 50g currants
  • 175g dates stoned
  • 85g dried cranberries
  • Grated zest and juice of 1 orange
  • 1 thsp grated ginger
  • 100ml orange liqueur
  • 100g butter
  • 100g dark muscuvado sugar
  • 2 large eggs
  • 85g fresh white or brown bread crumbs
  • 50g self raising flour
  • 1 tsp cinnamon
  • 85g walnuts roughly chopped

Walnut topping sauce

  • 100g butter
  • 100g light muscuvado sugar
  • 50g walnuts
  • 50g dried cranberries
  • Juice of 1 orange
  • 3ths orange liqueur


Don't forget to make a wish as you take it in turn to stir – spicy aromas of cinnamon and warming fruitiness of cranberry will envelope your home in festive spirit. Another tradition was to place a sixpence coin in the mixture, (if you do this, remember to wrap it in greaseproof paper for safety) believed to bring wealth to the lucky finder.

1. Put dried fruits, dates, cranberries, ginger in pan with orange zest, juice and liqueur. Warm gently for 10 minutes, then leave to cool

2. Grease a pudding 1.3 litre basin. Put small grease proof paper circle in the base

3. Beat butter, sugar, eggs and flour then stir in the fruits, breadcrumbs, cinnamon and nuts

4. Steam pudding for three hours either in a slow cooker or pan and let cool. Store for a week or freeze for a month

5. For the sauce, melt the butter and sugar in a pan, tip in the walnuts; stir for a few minutes. To toast, add orange juice, liqueur and cranberries. Allow to bubble until thick and creamy. Leave to cool

6. To serve, steam warm for 1 hour. Gently warm the walnut sauce. Serve the pudding. Pour over the sauce

7. Decorate with a sprig of holly, extra liqueur and light

Helpful products