What's stir up Sunday? It's the last Sunday before Advent and traditionally the day when Christmas cakes and Christmas puddings are made. The stir-up part is so-called because everyone in the family should take a turn at stirring up the mixtures. In 2016 it falls on 20th November.
Here's countrywoman and accomplished chef Rachel Green's recipe for the perfect Christmas cake - an excellent way to spend stir up Sunday in the traditional way.
White Glace Christmas Cake by Rachel Green
10oz/275g plain flour
8oz/225g caster sugar
4oz/110g Glace cherries
4oz/110g Glace Pineapple
4oz/110g Glace Apricots
4oz/110g Glace Peaches
4oz/110g Glace Pears
4oz/110g Ground or chopped almonds
2oz/55g Mixed peel
6 tbs icing sugar
A little water to mix in
- Preheat oven 150ºC/300°F/ Gas 2
- Line an 8-9 inch tin with a double thickness of greaseproof.
- Chop glace fruits.
- Cream butter and sugar together, lightly beat the eggs and add to the mixture, beating thoroughly. If the eggs show signs of curdling add a little flour.
- Fold in the flour and all dry ingredients.
- Place mixture in the prepared tin and bake for approximately 3 hours. The cake is ready when a skewer comes out clean once inserted.
- To serve: Decorate with some runny white icing and frosted bay leaves.
About Rachel Green
Chef, author, TV presenter, demonstrator and food campaigner Rachel Green has made a name for herself as a passionate ambassador of British produce and comes from 14 generations of Lincolnshire farmers. She is a true countrywoman and a wonderful cook.
If a TV chef needs country credentials, then Rachel has them in spades. Her family have been farming in Lincolnshire for…