Christmas is coming , the fruit is getting fat

This is a public service announcement. Next Sunday is the last Sunday before Advent. You know what that means.

If you don’t, it’s the day with the most cheering of titles: Stir-up Sunday, the day we traditionally make Christmas puddings to give them plenty of time to mature before the big day. I’ll be stirring up next weekend but I want to soak my dried fruit in booze first to make the pudding especially delicious.

If you want to make your pudding along with me, here’s how to get started. 

Mix together 200g pitted, halved prunes with 500g dried vine fruits (a combination of raisins, currants and sultanas. You could just use raisins if you prefer. You could also use 700g of raisins and ditch the prunes). 

Tip them into a Parfait-type glass jar which will hold them with some space to spare. Pour over 200ml brandy and seal. Store in a cool, dark place, shaking the jar from time to time so that all of the fruit gets evenly soaked.

Here’s the rest of the shopping list for next week:
225g chopped mixed peel (I’ll give you a recipe this week if you want to make your own)
225g glace cherries
120g blanched almonds
340g shredded suet
340g soft white breadcrumbs
8 eggs
150ml Guinness
Brandy

These quantities make enough for three 825ml puddings; each one serves 6-8 people. You can divide the pudding into two larger puddings or a single, enormous one if you prefer.