This Sunday (25th November) is Stir Up Sunday – the last Sunday before advent when, traditionally, families would take turns to stir the Christmas pudding mix and make a wish for the coming year.
To celebrate, the baking experts at Trex are sharing their recipe for the perfect Christmas pud.
First launched in the 1930s, Trex has been trusted by generations of home cooks as the key ingredient in creating expert results. Trex adds extra lightness to cakes, makes your biscuits crispier and produces perfect puddings. What’s more, it’s a dairy free alternative to butter that’s actually lower in saturated and trans fats too. Trex contains no hydrogenated vegetable oil or e-numbers, colours or preservatives and its light texture makes it really easy to mix straight from the fridge! Home baking made special.
Trex’s perfect Christmas pud (serves 8):
•A little TREX, for greasing
•75g (3oz) self-raising flour
•¼ tsp salt
•1 tsp ground mixed spice
•75g (3oz) fresh white breadcrumbs
•75g (3oz) TREX, at room temperature
•150g (6oz) dark muscovado sugar
•3 large eggs, lightly beaten
•Finely grated zest and juice of
•1 medium orange
•75g (3oz) carrot, coarsely grated
•150g (6oz) currants
•150g (6oz) sultanas
•150g (6oz) raisins
•2 tbsp dark rum or brandy
1. Grease either 1 x 1.25 litre (2 pint) or 2 x 600ml (1 pint) pudding basins with a little TREX.
2. Sift the flour, salt and spice into a bowl, then stir in the breadcrumbs. In a separate bowl, beat the TREX and sugar together until light in texture and paler in colour. Gradually beat in the eggs. Then stir in the breadcrumb mixture with the orange zest, orange juice and grated carrot. Add the dried fruit and rum or brandy, mixing them in thoroughly.
3. Transfer the mixture to the prepared basins, pressing it down firmly. Cover the basins securely with greased greaseproof paper, tie on with string, then cover them tightly with pieces of foil.
4. Place the basins in a steamer, cover with the lid and steam steadily for 4-5 hours, taking care that the steamer does not boil dry – top up with boiling water as necessary. (The longer the cooking time, the darker the puddings).
5. Cool the puddings, then remove the foil and re-cover with fresh pieces. Store in a cool, dry cupboard for up to 4 months.
6. To reheat, steam the puddings for 2 hours. Serve with brandy butter, rum sauce or fresh cream.