Stir-up Sunday on the 22 November is the perfect time for you to prepare your Christmas Pudding, as it allows the flavours to fully develop and mature.

A Victorian tradition, families would gather on Stir-up Sunday and take turns in stirring the Christmas Pudding mixture while each making a wish.

This recipe by Brittany Woodruff of Naturally.B is steamed in a STAUB Cocotte for 4-5 hours, which we promise is worth the wait!

Once cooked, allow to cool and wrap the pudding basin in fresh baking paper and store in cool, dry place. On the big day, you can either re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.

We like to serve ours with a generous scoop of ice cream. This vegetarian Christmas Pudding recipe can also be made with Gluten free flour instead of wholemeal, and the eggs replaced with ‘no egg’ replacer or a Chia Egg (1Tbsp Chia seeds and 3Tbsp Water) for a vegan Christmas Pudding served with vegan ice cream.
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  • 100g Raisins
  • 100g Cranberries
  • 50g Apricots (chopped)
  • 50g Dates (chopped)
  • 50g Flaked Almonds
  • 40g Pecans (chopped)
  • 60g Vegetarian Suet
  • 1 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 tsp Ground Ginger
  • 100g Wholemeal Flour
  • 20g Cacao Powder
  • 1 Pear
  • 150ml Apple Juice
  • 2 Eggs


  1. Pre-heat the oven at 160°C and grease (with butter) a 500ml pudding basin. Cut a small circler piece of baking paper and stick to the bottom (inside) of the pudding basin to prevent sticking.
  2. Mix the dried fruit, flaked almonds, pecans, vegetarian suet, nutmeg, cinnamon and ground ginger in a large bowl.
  3. Chop the pear to de-stalk and place in a food processor and blitz until a puree is formed. Then stir through the fruit mixture.
  4. Beat the eggs with the apple juice and stir through the fruit mixture.
  5. Combine the flour and cacao powder together then fold through the fruit mixture.
  6. Spoon the mixture into the pudding basin, cover with doubled greaseproof paper folded in the middle then a layer of foil and tie in place with with string.
  7. Place the pudding basin into a STAUB Cocotte, and pour in water to halfway up the basin, then cover with the lid.
  8. Place in the centre of the pre heated oven for 4-5 hours, make sure you check the water levels so the Cocotte doesn’t dry out.
  9. Remove the basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool.
  10. Store in a cool place.
  11. To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.