This is a tried and tested family recipe for a traditional Christmas pudding. This Christmas pudding has been enjoyed by our family for generations and has never given us any surprises on Christmas day in terms of quality, flavours or texture. This Christmas pudding is better if made at least three months in advance which will allow it to age perfectly. However, if you are waiting until Stir-up Sunday, this pudding is still sure to draw a crowd and gain an applause, and will taste a little less strongly of the alcohol which may be preferable for the younger members of the family. Be sure to set this pudding alight on its way to the table and serve with lashings of brandy sauce.
Traditionally, Christmas puddings are made five weeks before Christmas on the Sunday before Advent, often called "Stir-up Sunday" when the family created the pudding together and made wishes. Sixpence, or thruppence, was often placed into the pudding for luck and in some families this tradition continues. If you wish to add a charm or a coin, you can do so in step 4 but be absolutely sure to warn your guests on Christmas day about the items in the pudding before anyone takes a bite!