Today is Stir-Up Sunday, a cherished day across the UK when families prepare their Christmas puddings in anticipation of the festive season. Traditionally observed by Catholic and Anglican churches, this last Sunday before Advent signals not only spiritual preparation but also culinary tradition—the making of the much-loved Christmas pudding.
Chef Darren Grady, longtime royal chef and confidant, has shared an exclusive glimpse into the festive menu enjoyed by the Royal Family. Their Christmas Day begins with a hearty cooked breakfast, followed by a family church service. Upon returning home, the royals indulge in a classic roast turkey with all the traditional trimmings.
The grand finale of their meal is a rich Christmas pudding served with brandy sauce, a favorite of the late Queen Elizabeth II. To complement the feast, they later enjoy an afternoon tea featuring a Yule log, Christmas cake, and an assortment of chocolate pastries.
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What sets the royal Christmas pudding apart? The official Royal Family Instagram shared the precise recipe used in their kitchens, giving home cooks the chance to recreate this festive staple. The recipe yields two 1kg puddings with the following ingredients: 250g raisins, 250g currants, 185g sultanas, 150g mixed peel, 250g suet or vegetarian suet, 250g breadcrumbs, 90g flour, 12g mixed spice, 2 whole eggs, 180g demerara sugar, 275ml beer, 40ml dark rum, and 40ml brandy.
For those preferring a non-alcoholic version, beer and spirits can be substituted with orange juice or cold tea. On Christmas Day, the pudding should be gently reheated in a bain-marie for 3 to 4 hours. After warming, carefully remove from the basin, invert onto a serving plate, and garnish or flambé before serving with brandy sauce and cream.
An old tradition often associated with Christmas puddings is hiding a coin, usually a silver sixpence, inside the mixture to bestow wealth and good luck on the finder. This custom stems from the Twelfth Night Cake tradition, where a dried pea or bean crowned a temporary “king” or “queen” for the night. However, Darren Grady notes that this practice was never part of the royal tradition, especially after a scare in 1982 when the Queen Mother was rushed to hospital after choking on a fish bone.
“No, we never did that! Ever since the Queen Mother choked on a fish bone that time… we were too nervous to do that," Darren explained, reflecting the care taken in royal kitchens to ensure safety alongside festive cheer.