IT’S Stir-up Sunday tomorrow, the traditional pud-making day and families are invited to take a turn stirring the Christmas pudding at Kingston Lacy in Dorset.

Christmas puddings are made a month ahead so the flavours have plenty of time to develop.

The team at Kingston Lacy will show the ingredients that are used to make Christmas puddings and will highlight some of the traditions behind the pudding.

Families can then join in stirring the pudding mix whilst making a wish, before taking some of the mix home in their very own mini pudding container to cook at home.

“Christmas is one of the most exciting times of year, and one of the busiest,” said Adrian Dufficy, assistant chef at Kingston Lacy.

“This time of year is full of traditions new and old for the whole family to enjoy, with the opportunity to make great memories.

“Making the Christmas pudding is a fantastic way to kick start the festivities and you never know, wishes do come true.”

Christmas festivities at Kingston Lacy this year include traditional food and drink tastings, craft activities for the whole family and an illuminated Christmas walk.

Stir-Up Sunday runs from 11am to 3pm and costs £2 per pudding. Normal admission applies, free entry to National Trust members.

For more information, visit nationaltrust.org.uk/kingstonlacy or telephone 01202 883402.

How to make it

TRY this fool-proof recipe for the perfect Christmas Pud courtesy of the cooks at M&S where you can buy all the ingredients you need.

225g/8oz caster sugar

340g/12oz sultanas

340g/12oz raisins

225g/8oz currants

50g/2oz glace cherries

110g/4oz plain flour

1 lemon, zest only

5 free range eggs, beaten

1 level tsp ground cinnamon

1 level tsp mixed spice

5g/1 level tsp ground nutmeg pinch of salt

150ml/5fl oz French brandy

55g/2oz flaked almonds

Soak fruit in brandy overnight. Mix together the ingredients and spoon the mix into a pudding basin. Put a circle of baking parchment and foil over the top and make a string handle. Steam the pudding for 6-7 hours. Remove pudding from steamer and store in a cool, dry place until Christmas day. On Christmas day reheat the pudding by steaming again for 1-2 hours. Serve with brandy butter, rum sauce or custard.

THE fruit filled dessert originated in the 14th century as a porridge.

The first hand written recipe dates back to the Middle Ages, and included partridge, pheasant, poultry and rabbit.

In 1595, the Christmas Pudding was renamed the Plum Pudding, and consisted of breadcrumbs, eggs, dried fruits and spirits.

The Sunday before Advent, known as ‘Stir Up Sunday’ is the traditional date for making a Christmas pudding.

Everyone in the family making the pudding should stir from east to west, whilst making a secret wish.