Who /stir-up sunday/ here?

this is fascinating. the history of this dish is so interesting and intrenched in both religion and english history. my guess would be that some americans who are anglican follow this tradition?

follow up question -- when do you eat it?

>mfw those raisins

anyhow, monitoring.

After Christmas dinner.
The sugar and acohol content are such that it basically lasts forever after the initial steaming, and the flavor only improves with age. The Tradition my family follows, which as I understand is relatively common, is to make it on the last Sunday before advent (Stir-up sunday), so it ages for about a month.
My family isn't Anglican, or even particularly religious at all anymore, but we have some English ancestry and have just kept doing it because it's fun (and delicious).
I'm constantly surprised by how unknown Christmas pudding is, honestly. Even some british people I know through the internet haven't heard of it.
Unfortunately there won't be much of a payoff, as as I said earlier it won't be served until Christmas. It'll be done steaming in about half an hour, at which point it gets redressed and stored away.

how do you store it? do you re-steam it to serve it?

Just in the back of the pantry.
And yeah, it steams again for about 2 hours before serving.

sorry for all of the questions, but what do you store it in? like a sealed container? also, what's your recipe? this seems like a fun tradition, from what i've read, and i think my nieces would enjoy helping out making something like this.

It stores in the dish it steams in, which is what gives it its shape. You just invert it and plot it out when it's serving time.
Part of the beauty of it is that the recipe is extremely flexible. We change it up a bit every year, and it's all about making it your own. The only real defining ingredients are raisins, breadcrumbs, flour, and shredded suet (you will pretty much have to import this if you are American, but it's cheap). Beyond that, the sky is the limit: other dried fruits, fresh fruits, fruit cake mix, nuts, spices, candy, any booze of your choosing, whatever really.

Lucky for you I'm meticulous about record keeping, and have more or less an exact record the recipe I used this year:

100g White Bread Crumbs
100g Suet
60g Flour
135g Rasins
135g Golden Raisins
135g Zante Currants
75g Dates
75g Figs
0.5 Lemon (Zest and Juice)
1 Apple
125g Dark Brown Sugar
30g Almonds
2 Large Eggs
0.5 Whole Nutmeg, Grated
1.5tsp Cinnamon
0.5tsp Cloves
1dash Ginger
1dash Cardammom
1pinch Salt
1tbsp Molasses
3tbsp Brandy
1tbsp Stout

You can look up other examples and general techniques and such, but beyond the basics it's pretty much impossible to fuck up.

Btw, a really fun tradition, especially with kids around:once everything is combined and ready to cook, have everyone take turns stirring it and making a wish, sort of like a new years resolution.

I'm from the land of totdish and lakes and what is this?

And here it is, pulled after roughly 7 hours of cooking.

If you were wondering: yes, this is the greatest smelling thing in existence.

> bread