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Stir Up Sunday - Coffee & Kahlua Christmas Pudding Recipe

Christmas Pudding - Stir up Sunday

We've found this delicious Christmas Pudding recipe just for you, why not take part in Stir Up Sunday and try it out!

Christmas Pudding - Stir up Sunday

What is Stir Up Sunday?

Stir Up Sunday is the last Sunday before advent, which begins four Sundays before Christmas. This years Stir Up Sunday falls on 22nd November 2015.

The day became a traditional day for British families to make their Christmas Pudding and teach the children how to make secret family recipes. It was tradition that each family member would make a wish as they took turns to stir the mixture.

British Christmas Pudding

Christmas pudding has become an essential British Christmas tradition.

A classic Christmas pudding is made from dried fruits, egg and suet, treacle or molasses and flavoured with cinnamon, nutmeg, ginger, cloves, and other spices. It can be kept from a month to a year as the high alcohol content keeps it from spoiling.

Secret family recipes have been passed down for generations and it was common practice to include a small silver coin in the mixture, which was believed to bring wealth in the coming year to the person who found it. This tradition is slowly dying out, so lets bring back Stir Up Sunday!

There now are hundreds of Christmas pudding variations. We have discovered this Coffee & Kahlua Christmas pudding recipe that is sure to impress any coffee lover, why not try it this Sunday!

Christmas Pudding - Stir up Sunday
Prep Time:
30 Mins
Cooking Time:
1 hour
*You will need 10 pudding moulds with a 250ml capacity.

For the pudding

1kg raisins, coarsely chopped
250ml Kahlua liqueur
2 tablespoons instant coffee/ espresso
250g butter, at room temperature
200g brown sugar
4 eggs
140g fresh breadcrumbs
150g plain flour
75g self-raising flour

How to make Coffee & Kahlua Christmas Pudding

1. Coat the raisins in Kahlua and leave for at least 4 hours (or overnight) to soak up the alcohol.

2. Preheat your oven to 160C and coat the 10 pudding moulds (250ml capacity) with melted butter. Line the bases with baking paper and prepare the coffee. Why not try our Fairtrade Caffé Prime Roma Coffee Beans!

3. Whisk the butter and sugar in a large bowl until soft, continue beating as you add one egg at a time.

4. Pour in the cool coffee mixture, then stir in the sifted flour and breadcrumbs until just combined.

5. Add the raisins and stir until they are coated in the mixture.

6. Spoon into your prepared moulds smoothing the top. (If you are adding a coin, wrap it in foil and place it in the batter now)

7. Cut ten large circles of baking paper slightly bigger than your moulds. Butter one side and fold to create pleat in the middle. Cut out ten circles of foil the same size then cover each mould with the paper and then the foil. Tie a double piece of string around the moulds to secure the paper foil lids and create a handle.

8. Place the puddings in a roasting pan with boiling water until they reach two-thirds of the moulds.

9. Bake for one hour or until a skewer inserted into centre comes out clean. Serve with vanilla custard.

Recipe source

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