Stir-Up Sunday' Christmas Pudding Preparation Cook Along

Fill your kitchen with the aromas of Christmas as you prepare a sensational Christmas Pudding with the Waitrose Cookery School

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September 20, 2021

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September 20, 2021
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A centuries old tradition, ‘Stir-Up Sunday’' is the last Sunday before advent and the time to prepare your Christmas pudding ready to wow your guests in December. Whether it’s your first Christmas pudding or you’re a seasoned veteran, join us on this webinar so you can ‘stir-up’ with confidence.

Please note: This webinar requires some advance preparation and an initial cook time of six hours. If you’re cooking along, ensure you have time set aside to complete the cooking after the webinar has ended.

  • Learn a traditional classic
  • Cook in a bain-marie
  • Presentation ideas and tips

Serves: 6 people

Duration: This class will last approximately 1 hour

Prepare ahead: Put the dried berry mix, dried cherries, currants and mixed peel in a large non-metallic bowl. Pour in the brandy and mix well; cover and put in the fridge to soak the night before cooking. Please have all your other ingredients weighed out and ready along with the equipment you’ll need.

Shopping List (Makes 1):

Fruit & Veg - Prepare ahead by washing fruit & vegetables, but no need to peel and chop:

  • 1 lemon
  • 1 orange
  • 1 bramley apple

Dairy:

  • 25g unsalted butter

Store Cupboard:

  • 50g blanched almonds (optional)
  • 150g dried berry mix
  • 150g dried cherries
  • 100g currants
  • 50g mixed peel
  • 100g plain flour
  • 1 tsp baking powder
  • 125g fresh white breadcrumbs
  • 175g dark brown muscovado sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 150g shredded vegetable suet
  • 175ml brandy
  • 3 eggs, beaten

Equipment:

  • 2 large bowls (1 for soaking dried fruit the night before and 1 for mixing dry ingredients)
  • 1 small bowl
  • 1.2L pudding basin (we recommend this Mason Cash Pudding Basin from johnlewis.com)
  • Wooden spoon for mixing
  • Baking parchment
  • Cooking foil
  • Cooking string/twine
  • Small heatproof dish or wide heatproof ramekin
  • Large saucepan with lid (large enough to fully cover the pudding basin sat upon the heatproof dish)
  • Measuring jug
  • Fork
  • Scissors
  • Microplane/Zester
  • Peeler
  • Box Grater

About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.

Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your Virtual Experience, we’ll send you full details on how to join.

Please note: T&C’s apply.

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