In the Church year the last Sunday before Advent is traditionally called ‘stir-up’ Sunday and it is also the day for making Christmas puddings. The term 'stir-up' is taken from the first line of a prayer said on this particular Sunday which begins “Stir up, we beseech thee, oh Lord.” I’d heard of stir-up Sunday but hadn’t realised where the name actually came from and had assumed it was used to mean stirring the puddings and making wishes.
When I was a child my mother made her Christmas pudding on November 5th – Bonfire Night – or within a day or two after. I expect that in today's world many people, like me for the last few years, buy their Christmas puddings and there are so many tasty ones to choose from. This year though, I decided to make a pudding mainly because I found a great recipe in last Saturday’s Guardian Magazine for a 'Plum' Plum Pudding.
This pudding is rich in prunes and fresh plums as well as the usual currants, raisins and spices. Once I’d weighed out the ingredients and chopped the prunes and plums it was so easy to mix together and steamed away happily for three hours. It is now stored away in a cool place and will be steamed for three more hours on Christmas Day.