Stir-Up Sunday Christmas Pudding & Silver Sixpence

Stir-Up Sunday Christmas Pudding & Silver Sixpence

Claim your FREE Silver Sixpence!

Last Sunday the 22nd November was Stir-Up Sunday, traditionally the day that all organised cooks and housewives made their Christmas puddings…….I was planning to make mine on the day too, but as it happened, I was in London cooking at the Taste of London Winter Festival, so, I am sharing my pudding making activity today. My pudding recipe is one that The Royal Mint sent to me, along with a real silver sixpence…….from 1916, so nearly 100 years old. I will share the recipe at the end of this post, but for now, I’d like to show you my step-by-step pudding photos………

Stir Up Sunday

Making the Royal Mint Christmas Pudding recipe……

Christmas Pudding Ingredients

Stirring the Christmas Pudding

Adding the Sixpence to the Pudding

Putting the mixture into the pudding bowl

Adding the foil cap

Preparing the pudding to steam

And here is the pudding steamed and ready to serve!


The recipe is shared below and DO let me know if you have made your pudding yet and what recipe you use! Karen

 Disclaimer: Commissioned work with The Royal Mint

Read all about my Royal Mint Silver Sixpence here:

Get Ready for Stir-Up Sunday with The Royal Mint

Stir Up Sunday: Quick and Easy Microwave Mincemeat Christmas Pudding Recipe

The Royal Mint Christmas Pudding

This year, to mark hundreds of years of tradition, The Royal Mint has commissioned Chef Rachel Walker to create their very own Royal Mint Christmas Pudding ahead of Stir Up Sunday.


  • 170g sultanas
  • 140g currants
  • 140g raisins
  • 200ml water
  • 30g plain flour
  • 1/2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2tsp ground mace
  • 1/2tsp ground ginger
  • 55g breadcrumbs
  • 85g shredded suet (if you cannot get hold of suet, softened butter works just as well)
  • 40g chocolate (70%), grated
  • 1 cooking apple, peeled and grated
  • 85g soft dark brown sugar
  • 20g chopped mixed peel
  • 55g blanched almonds, roughly chopped
  • 1 lemon, zested
  • 1 orange, zested
  • 1 tbsp black treacle
  • 3 tbsp brandy
  • Large elastic band
  • 1 egg, beaten
  • Knob of butter for greasing
  • The Royal Mint Sixpence
  • 1 litre pudding/pyrex bowl
  • Greaseproof paper
  • String
  • Stock pot
  • Steamer basket/Deep saucer/ramekin


This year, to mark hundreds of years of tradition, The Royal Mint has commissioned Chef Rachel Walker to create their very own Royal Mint Christmas Pudding ahead of Stir Up Sunday.

The Christmas pudding is one of the essential British Christmas traditions, having been introduced to the Victorians by Prince Albert, husband of Queen Victoria. On Stir Up Sunday, families gather together in the kitchen of their home to mix and steam Christmas pudding. Parents teach their children how to mix ingredients for the pudding and everyone takes a turn to stir the pudding mix and make a special Christmas wish for the year ahead.


Step 1 Put the sultanas, currants and raisins in a saucepan. Bring to the boil, and simmer for 3 minutes. Leave to soak, uncovered, overnight.
Step 2 Sift the flour and spices into a mixing bowl.
Step 3 Add the breadcrumbs, suet / butter, grated chocolate, grated apple, brown sugar, mixed peel, almonds, lemon and orange zest.
Step 4 Mix well, using your hands to get rid of any lumps of butter and ensuring the mixture is fully blended together
Step 5 Stir in the soaked fruit, which will have plumped-up over overnight. Next, stir in the treacle, brandy and beaten egg.
Step 6 Mix well, and stand overnight. While this isn’t necessary, the marinating helps the spices soak in. Before you’re ready to cook, stir in the sixpence. It’s traditional for everyone to give the pudding a turn with a wooden spoon at this stage, and make a wish.
Step 7 Use the knob of butter to grease the pudding bowl, and tip the Christmas pudding mixture into it.
Step 8 Cut one circle of greaseproof paper, which is few inches bigger than the rim of the bowl. Use a large elastic band to secure it over the pudding bowl with a folded pleat running through the middle. This will room to allow the pudding to release excess steam. Cover the top with a piece of tin foil (same size as the greaseproof paper) and then tie it tightly with the string.
Step 9 Make a loop of string across the top, to fashion a handle, so the pudding can be easily lifted in and out of the pan.
Step 10 If you are using a steaming pot, pour some water into the bottom of the stock pot – about one eighth full – so that the steaming basket sits in the bottom, just above the water level. Bring the water to boil, and place the Christmas pudding in the basket.
Step 11 If you don’t have a steaming basket, simply use the upturned saucer or ramekin so that the pudding basin is kept away from direct contact with the base of the pan. Then fill the stock pot with water to around half-way up the side of the pudding basin.
Step 12 Put on the lid, and steam at a gentle simmer for four hours. Keep an eye on the water to make sure that the pan doesn’t boil dry, and add more water from the kettle to keep it topped-up if needed
Step 13 If the lid of the stock pot doesn’t fit on tightly, it’s not ideal, but not disastrous– as long as there’s plenty of steam circulating. Keep an even more careful eye on water levels though, as a loosely-covered pot is more likely to boil dry.
Step 14 Lift the pudding out of the pan after four hours, making sure you keep the greaseproof lid on – that way you can store the Christmas pudding for up to two months.
Step 15 On Christmas Day, steam the pudding again for another two hours, and serve – perhaps with a sprig of holly on top, and a splash of brandy to light.

The Royal Mint Xmas Pudding

Christmas Pudding Day!

Stir up, we beseech thee

The pudding in the pot

And when we get home

We’ll eat it all hot!

(The Choirboy’s popular rhyme of the time)

Historical Note:

The idea of adding silver charms and silver coins, probably harks back to earlier traditions of adding a dried bean or pea to festive cakes and puddings. These were always added to Twelfth Night cakes and the person who found the bean was “crowned” the King or Queen of the Bean or Pea for the night, a dubious pleasure that nowadays involves you having to buy a round of drinks! In France, a bean or little porcelain figure is still added to their Twelfth Night or Epiphany cakes, and a paper crown is included so you may “crown” your Twelfth Night king or queen! I still add a sixpence to my pudding, and you can sometimes find packs of Pudding Charms for sale; the coin is supposed to bring you worldly fortune, a thimble brings you a life of God’s blessings and a ring means a marriage!

Victorian Christmas Pudding Card