'Stir up Sunday'

As we are fast approaching the season of Advent and the run-up to Christmas, I'm reminded of the special significance this time of year held for my mother. She was a 'stickler' for routine and traditions, sometimes governed by the church calendar and sometimes by handed down methods and ways, and she always managed to get her Christmas puddings made around the last Sunday before Advent – to coincide with the Collect for that day in the church year. It starts:-
'Stir up, we beseech thee, O Lord, the wills of thy faithful people'...
At home in the 1950's and '60's it was always known and referred to as 'Stir up Sunday' – just hanging on those opening words and of course having nothing to do with the Collect itself!
It was also tradition that we all had a stir and made a wish – so we stood around the kitchen table, holding the largest of wooden spoons and trying to move it in a circular motion through the thick pudding mix in a very large china mixing bowl, each family member taking a turn, standing on stools if necessary to reach. I remember Mummy's puddings contained lots of dried fruits soaked in brandy, along with fresh shredded suet, breadcrumbs, flour, dark brown Muscovado sugar and spices – plus a bottle of stout to moisten the mix. Living on a farm, eggs were in plentiful supply. Then the mix would be transferred into different sized white china basins – probably about 9 or10 – and covered with greased paper and tied around with cloths kept specially for the purpose. Into the boiler for several hours, or overnight, and the reassuring and unique smell of steamed puddings filling the kitchen or scullery for days afterwards. A slightly damp, warm smell which certainly signalled the start of Christmas preparations in our family.
The last pudding from the previous year would be eaten on Advent Sunday, and Daddy, who was particularly fond of steamed puddings, always had one on his birthday in April. Others would be eaten on 'special' days, usually to do with the church calendar or when someone was staying or coming to Sunday lunch.
I've not continued the tradition of making puddings or mincemeat – another of my mother's recipes – but I do always make mince pies, and attach a couple of photos of this year's batch. It's a joint effort, with my husband adding the mincemeat to my pastry cases and doing the finishing touches, and for us it signifies a happy beginning to the festive season with opportunities to enjoy a glass or two of sherry and a mince pie with friends and family.
Oh, and I have also added a photo of the large wooden spoon mentioned to complete the mix!

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