What to make on Stir-up Sunday

Stir-up Sunday is a classic festive tradition that dates back to Victorian times. It’s the day families gather to mix and stir their Christmas pudding, giving it time to mature before the big day. Everyone takes a turn to stir the mixture, and make a wish while they do.

When is Stir Up Sunday?

This year, Stir-up Sunday falls on 23 November – the last Sunday before Advent. It’s the perfect time to buy your ingredients, begin prepping and pop it away for the big day.

Stir-up Sunday isn’t just for puddings – it’s the perfect day to get ahead for the festive season. From rich fruit cakes to mincemeat and festive bakes, spending a little time in the kitchen now means more time to relax and celebrate later.

Whip up your Christmas pudding so it has time to mature, bake and soak your Christmas cake ready for decoration closer to the day, or stir together a batch of mincemeat for pies. You can even get ahead on sauces and chutneys that pair beautifully with your Christmas centrepieces.

Christmas baked treats

As well as the traditional puddings, why not prep some warming festive bakes this Stir-up Sunday? You can make your own mincemeat or pick up a jar to whip up a batch of homemade mince pies. Our version is glazed with zesty blood orange marmalade for a twist on a classic, and they freeze beautifully – ideal for baking fresh nearer the big day.

Got leftover Christmas cake later in the season? Turn it into an easy, no-churn ice cream swirled with chunks of cake and a splash of amaretto. It’s a fun, festive treat the whole family will love (and a clever way to make every crumb count).

Do you have to make Christmas pudding in advance?

Not at all! While many people like to make theirs early to let the flavours develop, you can definitely prepare your Christmas pudding a few days before the big day. Or, if time’s running short, we’ve got plenty of ready-to-enjoy options waiting for you in store.

Stash some top-quality festive staples to pop away for the big day or use to add extra flavour to winter dishes.

• Goose fat and Roast Potato Seasoning for golden, crispy roasties.

• Gravy granules are always handy – because there’s no such thing as too much gravy.

How to use our Christmas condiments

• Add a spoonful of Collection Cranberry and Port Sauce to shredded red cabbage, then top with pomegranate seeds for a vibrant winter slaw.

• Stir our Seafood Sauce into plump prawns for a simple canapé, or mix Wholegrain Mustard with honey and soy to marinate chicken wings or boost a sausage traybake.