Stir Up Sunday (Prepare for Advent)

Today is Stir Up Sunday, the last Sunday before Advent. This is the traditional day in Britain to make the Christmas pudding, and set it aside for Christmas Day so the flavors have a month to develop.

At least, it used to be the traditional day; apparently most families buy a pudding in a tin now. What a shame! As I am mostly of British descent (and also fond of brandy) I think it's worth the effort. And the flaming pudding is an exciting end to Christmas dinner!

Agenda for today:

1. Journal queries

2. Prayer
3. Transform time

4. Start the Christmas Pudding

5. Collect greens

1. Journal queries:

Stir Up Sunday is when I begin to prepare for the start of advent, a month when we sink into darkness, then return slowly to the light. I plan to use this day to center myself for a holiday that will be filled with busy family and kid time: I want to stir up my feelings about tradition, expectation, love, and family, and come to terms with a very child-focused holiday season, which will be deep and satisfying. 

Advent is a time of expectant waiting - for grace, and the joy of the returning Light - and this week I will actively prepare to wait.

What are the positive themes I want to focus on this year?

How can I generate joy and togetherness while also respecting my need for alone time?

How can I modify traditions for the youngsters, and which are my priorities?

Journal: I'm giving attention to Grace and how I relax into life, and remembering to just BE with my grandsons and soak it in. I've been praying the Hours, to remind myself to give thanks, hold us in the Light, and live with intention. I'm also taking a strong stance on December as a time for family, and I'm bowing out of other in-person responsibilities for the next month, in favor of working from home.

2. Prayer:

The name "Stir Up Sunday" comes from the Church of England collect for this day: A collect is a short prayer, which “collects” or sums up the thoughts of the day and season.

The collect for this Sunday is: “Stir up, we beseech thee, O God, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded.” 

This prayer was parodied: "Stir up, we beseech thee, the pudding in the pot. And when we do get home tonight, we'll eat it up hot."

My prayer today is: Stir up, I beg thee, my sluggish soul, and wake me up to the wonder and joy of the season of Thanksgiving and Advent.

3. Transform time:

This month I'm reviewing this pretty little book by Deborah DeFord (1998). The subtitle is "An Inspirational Guide to Living Better with Less". 

I'm finishing Chapter 2: Balanced Time. The last part of this chapter is full of ideas for how to re-invent the way you use time.

1. Put first things first: Schedule your priorities at the time when you have the most energy.
2. Practice doing just one thing: Be mindful, and enjoy the simplicity of being and doing.
3. Practice flexible time: Be ready for the unexpected, and go with the flow.
4. Plan to play: Schedule in time to relax and renew, and don't scrimp!
5. Promote reflection time: Discover and feed the potential in life.

4. Start the Christmas Pudding:
Yesterday I mixed up the fruit for the pudding and let it soak overnight, and today I steamed it. I got a new, smaller pudding mold this year - a third of a quart. I'm making half as much as I used to make, in hopes that we can eat it all! (It's very rich.)

Be aware that it takes 7 hours (well, maybe 6, since it's smaller) to steam this pudding, so choose a day when you will be home to watch it!

Ingredients:

• 1/2-lb. (about 1-1/2 c.) dried mixed fruit (raisins, prunes, currants, etc.)
• 1/2 small tart apple
• 1 small orange
• 1/4 c. brandy or sherry
• 1/2 c. vegetable shortening, frozen, then grated
• 1/4-c. all-purpose flour
• 1/4-c. dark brown sugar
• 1/4-tsp. ground cinnamon
• 1/8-tsp. ground cloves
• 1 c. fresh white bread crumbs
• 1/8-c. chopped almonds
• 1 large egg 

Yield: Serves 4 - 5

Day one:
1- Cut up about 1-1/2 c. of dried fruits: This year I used 1/2 c. each of dried apricots, crystalized ginger, and cranberries.

2- Peel, core and chop the apple finely and add to the bowl.

3- Remove and finely chop the zest from a small orange (or some orange and some lemon), and squeeze the juice. Add zest and juice, along with a few spoonfuls of brandy. Stir, cover the bowl with a clean towel, and marinate overnight.

4- Put the vegetable shortening in a plastic tub in the freezer overnight (so you can grate it tomorrow).

Day two:
1- Lightly butter a 2-1/2 pint pudding basin. Fill a pot half-way with water and start to heat on medium.

2- Combine flour, sugar, and spices in a large mixing bowl.


3- Grate the frozen shortening into the bowl and work it into the flour gently, leaving large chunks of shortening.

4- Add the breadcrumbs, and chopped nuts, and stir gently until well mixed.



5- Add the eggs to the fruit, and mix, then add the dry ingredients and fold together until everything looks moist.

Folklore dictates that all family members must take a hand in the stirring, and it must be stirred in a clockwise direction, with eyes shut, while making a secret wish.

6- Spoon into the pudding basin, gently pressing and smoothing the mixture with the back of a spoon. 

7- if you don't have a handle lid, cut a piece of parchment paper, pleat it to allow for expansion, and tie it tightly below the lip of the pudding bowl, with a handy lifting handle across the top.

8- Put the pudding in the pot, cover with the lid, and place the basin in a pot of simmering water. Steam for 7 hours. Make sure you check the water level frequently so it never boils dry.

(Oops. At this point in my narrative I have to admit that I let the pot boil dry this year, and burned the pudding beyond salvation; this is a metaphor for the inattention and sluggishness of soul that I want to heal. Or maybe it's just one of those things that sometimes happens...)

9- Remove the pudding from the steamer and cool completely. Remove the lid; the pudding should be a deep brown color. Don't try to eat it now- it will collapse. 

Poke the top of the pudding all over with a skewer and pour in a little extra brandy. Cover again with the lid and store in a cool dry place until Christmas day. (The kitchen might be too steamy -- I put ours in the bedroom closet.)

10- Top the pudding up with a splash of brandy every week to keep it moist.

11- Reheat on Christmas day by steaming again for about an hour. Half-fill a metal ladle with brandy and carefully heat over a candle flame- when the ladle is hot enough, the brandy will light on fire. Pour the flaming brandy over the pudding. Turn the lights out and carry it to the table to serve.

4- Collect greens:

Each year before Advent I collect greens from around the neighborhood to make an advent wreath. We've had plenty of wind storms lately so branches should be plentiful, and I've got a week to search them out!