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Stir-Up Sunday: A Little Christmas Alchemy

Rich fruit cakes and traditional Christmas puddings galore! Here's everything you need for a deliciously old-fashioned start to the festive season

Is there a cosier or more cheering way to spend a winter Sunday than in a kitchen filled with the smell of orange zest, cinnamon and brandy? Stir-Up Sunday, traditionally the last Sunday before Advent, is fast approaching, bringing with it the annual ritual of soaking dried fruit, stirring great bowls of pudding mixture and making wishes for the year ahead. The name comes from the Anglican collect for the day – 'Stir up, we beseech thee, O Lord' – although generations of enthusiastic home cooks have taken it as a somewhat more literal instruction.

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Christmas pudding is, of course, the star of the occasion, but there's no reason not to extend proceedings to a fruit cake or a few jars of homemade mincemeat. Even if you're not typically the sort to make your own Christmas pud (and we make no judgements), there's considerable pleasure to be had in a kitchen full of festive preparations – not least when a glass of something warming is involved. Here, then, is our guide to making a Sunday of it.

The Christmas Pudding: Mary Berry’s Christmas Pudding/ BBC Good Food

Ah Christmas pud, the centrepiece of all the festivities, not least thanks to the high drama of its being doused and licked by flames. Rich with dried fruit, warming spices and a generous slosh of something alcoholic, it only improves with a few weeks tucked away in a cool cupboard. Mary Berry's traditional recipe is an excellent place to start – don't forget to let everyone have a stir and make a wish before the lid goes on.
Get the recipe.

Let Them Eat Cake: Christmas Cake/ Riverford

A proper Christmas cake is a fine thing to have waiting in the wings, whether as a showstopper post lunch, or just to fill those hunger gaps during twixtmas. Riverford's recipe makes a beautifully rich, fruit-laden affair, with plenty of time for the flavours to deepen before Christmas. Once baked, wrap it up, put it somewhere safe and remember to give it the occasional drink of brandy. The icing can wait until nearer the day, when you can decide whether to attempt something elaborate or simply cover the whole thing in a blanket of snowy white.
Get the recipe.

Christmas In A Jar: Easy Mincemeat/ BBC Food

Homemade mincemeat always sounds impressive and yet is considerably less trouble than a pudding or cake. A little chopping, a little stirring, a little spooning into jars – and the satisfaction of knowing that your mince pies will be filled with something you've made yourself. This easy BBC Food recipe is perfect, and a few jars set aside for friends make lovely presents, too.
Get the recipe.

The Kit

There is absolutely no need to invest in an entirely new kitchen's worth of equipment to make a Christmas pudding. A good mixing bowl, a sturdy wooden spoon and a suitable pudding basin are really the only things you need. Still, there are some particularly pleasing bits of kit to be had, from traditional ceramic basins to preserving jars and the sort of stand mixer that might just persuade you to take up baking all year round.

Mason Cash

Original White S18 Pudding Basin 22cm, £16

Le Creuset

Signature Wooden Spoon, £24

Tala

Jam & Preserves Muslin Cloth, £4.50

Falcon Enamelware

Prep Set, £56.95

Kilner

Preserve Jar, £2.49

The Range

Festive Spring Form Cake Pan, £3.49

KitchenAid

Blossom Mixer, Design Series – Artisan, £799

ProCook

Christmas Silicone Whisk Red, £5

Emma Bridgewater

Holly Bush Set Of Three Cake Tins, £39.99

FAQ

Stir-Up Sunday

When is Stir-Up Sunday in 2026?

Stir-Up Sunday falls on Sunday 22 November in 2026. Traditionally observed on the last Sunday before Advent, it's the day when families gather in the kitchen to make their Christmas puddings, giving them plenty of time to mature before the big day.

Why is it called Stir-Up Sunday?

The name comes from the opening words of the Anglican collect traditionally read on the Sunday before Advent: 'Stir up, we beseech thee, O Lord, the wills of thy faithful people.' Over time, the words acquired a rather more culinary meaning, becoming the unofficial signal to get out the mixing bowls and begin preparing Christmas puddings. Tradition has it that everyone in the household should take a turn stirring the mixture and making a wish.

Is Stir-Up Sunday too late to make Christmas cake?

Not at all. Although some enthusiastic bakers begin their Christmas cakes as early as September or October, four to five weeks is ample time for a rich fruit cake to develop its flavour. Keep it well wrapped in a cool, dry place and feed it occasionally with a little brandy or rum. Leave the marzipan and icing until closer to Christmas.

How long should a Christmas pudding mature?

Ideally, a traditional Christmas pudding should be made at least four weeks before Christmas, allowing its rich mixture of dried fruit, spices and alcohol to mellow and develop. Some cooks make theirs months in advance, although a few weeks will still produce a delicious result. Store it in a cool, dry place, following the recipe's instructions for wrapping and keeping.

How often should you feed a Christmas cake with brandy?

Once every week or two is generally sufficient. Prick the surface of the cooled cake with a skewer and spoon over a tablespoon or two of brandy, allowing it to soak in before wrapping the cake again. The trick is to be generous without overdoing it: a gently fortified cake is one thing, a soggy one quite another.

How long does homemade mincemeat keep?

Traditional mincemeat, made with plenty of sugar, dried fruit and a little alcohol, can keep for several months when properly prepared and stored. Some recipes, including James Martin's traditional version, will keep in the fridge for up to six months. Always use sterilised jars, follow the storage instructions for your particular recipe and refrigerate after opening. Alcohol-free versions may have a shorter shelf life. The good news is that making your mincemeat on Stir-Up Sunday gives the flavours plenty of time to develop before the first mince pies emerge from the oven.