Stir-up Sunday recipes for the perfect Christmas pudding: Top chefs share their tips to whip up the best festive dessert ahead of time from adding coffee liqueur to slow cooking

• Chefs have revealed the recipes that can be made today ahead of Christmas day
• READ MORE:  Christmas dinner essentials you can start preparing NOW

From adding a dash of coffee liqueur, to mixing in some curry powder, there are many ways to make your Christmas pudding stand-out this festive season.

Speaking to FEMAIL, chefs have revealed their quirky secrets to making the perfect Christmas pudding for Stir Up Sunday.

The day is a centuries-old tradition, marking the date when most families make their Christmas puddings and cakes.

 These festive treats get better with age, and should be matured for at least one month before Christmas, which is why the best cooks make the desserts on the last Sunday before advent at the latest.

The tradition states that every member of the family stirs the mixture, making a Christmas wish as they do so. 

This years its said to be bigger than ever, with Waitrose revealing searches are up 17 per cent on last year. 

Speaking to FEMAIL, chefs have revealed their quirky secrets to making the perfect Christmas pudding for Stir Up Sunday (Vivek  Singh’s Garam Masala Christmas pudding is pictured)

Graham Hornigold founder of donut chain Longboys said that Christmas puddings are best when made five weeks ahead of time. 

‘Historically, Christmas pudding wasn’t even considered to be a dessert. Over the years people have used more sweet ingredients added to the mix such as dried fruits soaked in alcohols, treacle and nuts.

‘I have 15 ingredients in my Christmas pudding recipe. It’s a less dense pudding but packed with a lot of flavour and a texture that is light to eat and not too sweet this allowing more room for custard or even a second helping.

Other dishes, like chutneys and infused gins and vodka can also be made ahead of time.

Even the likes of turkey, potatoes and gravy can be whipped up in November to ease prep on the big day… 

Here, chefs share their recipes for the perfect Christmas pudding…

ADD EARL GREY TEA

Sophie Nahmad, a lead developement chef for Gousto, said that adding dried fruits with tea is the secret to a successful pudding. 

‘Brandy is my go-to booze to soak your dried fruit in, but if you’d like to opt for a booze-free pudding then apple juice or a strong tea, like Earl Grey, is a great alternative,’ she told FEMAIL.

Add a penny for good luck and stir from east to west to honour long-held traditions

Val Stones, baking expert at stairlift and homelift company Stannah (and 2016 Great british Bake Off contestant) has always taken part in Stir Up Sundays,’ she advised.

‘When stirring the pudding, take it in turns from East to West (in your kitchen) to commemorate the journey of the Wise Men travelling to Jesus in Bethlehem,’ 

‘As you take it in turns to stir, close your eyes, and make a wish for the coming year 

‘When steaming, place a lemon quarter with the water in the steamer pans (this will stop the pan discolouring)

‘It’s traditional to add coins (usually we use some old sixpence). Originally charms were added to Christmas puddings; a silver coin for wealth, a wishbone for luck, a thimble for thrift, a ring for marriage and an anchor for safe harbour. 

Don’t forget to warn your guests about hard objects in their pudding.

‘If adding a coin to the pudding, do so just before serving and wrap it in greaseproof ‘paper,’ Val added 

‘Get creative with your dried fruit mixes; sultanas, mixed peel and dried cranberries are the classics, but swapping these for some chopped prunes, golden raisins, apricots, dates or dried cherries will add a twist to your traditional pudding.’

USE COFFE LIQUER

‘When marinating your fruit for your cakes or puddings do not be feel constrained by tradition,’ Mark Hartstone, chef proprietor of La Fosse at Cranborne added.

‘Try using a different tipple, Conker is a local distillery in Dorset and its coffee Liqueur really adds depth to your sweet treat. 

‘It also makes a very quick espresso martini or instant dessert by pouring over dark chocolate ice cream. 

‘It is a splendid store cupboard addition to the festive period, though you may end up requiring more than 1 bottle!’ – 

USE LOTS OF ALCOHOL 

Vivek Singh, CEO and Executive Chef of the higly-acclaimed Cinnamon Collection told Femail: ‘The most common mistake would be that people don’t soak the fruits long enough or in enough alcohol! 

‘We soak our fruits for well over 12 weeks and they take in all that boozy goodness, don’t be shy with the alcohol, use more than you think you need’.

Celebrity Chef Stuart Gillies, owner of the acclaimed Bank House and Number Eight, echoed Vivek’s sentiments.  

‘Make sure there is plenty of alcohol (brandy/rum/ Madeira) as it helps preserve and mature – the longer it sits and steeps, the better. Too little alcohol and it can go mouldy before the big day,’ he added.

‘When cooking, make sure to wrap well in paper and foil or a cloth. 

‘Set a timer to check the water level in the pot as it’s easy for this kind of pudding to burn dry, so check the water level for the steam regularly.

TURN EVERY DAY 

Stuart added: ‘Make sure you start to soak your fruit in the spring for at least 2 weeks, turning it everyday,’ ‘I always advise making your pudding as early in the year as possible, cook it and leave it to mature so it reduces the fruit flavour and becomes more rounded.

‘Don’t stress with steaming to reheat, a microwave is perfect and a lot quicker

‘When it comes to lighting your pudding, put a smile pile of sugar on the top, gently warm up your brand, pour a small bit over the top and ignite, try not to pour too much on as it will explode!’

These festive treats get better with age, and should be matured for at least one month before Christmas, which is why the best cooks make the desserts on the last Sunday before advent at the latest (stock image)

USE A MIX OF BOOZE

Senior Development Chef at Waitrose,  Will Torrent, notes some of his top tops ahead of Stir-Up Sunday to create a delicious Christmas pudding.

Find the perfect recipe. Personally, I use one that’s been in the family for years as stirring up the Christmas pudding is a traditional moment for us. There are plenty of options to choose from on waitrose.com, whether you want a classic recipe or something with a little twist.

Use a combination of brandy, whisky, and sherry as you stir. These three work really well together and bring flavourful harmony to the finished product.

ADD A TEASPOON OF WHITE MISO 

Chef Ryan Riley is the co-founder of Life Kitchen, a not-for-profit cookery school for people whose taste has been affected by Covid, cancer or cancer treatment.

He told FEMAIL: ‘Adding a teaspoon of white miso to your Christmas pudding this year can give an umami boost for those who are struggling with taste. 

‘Umami, our fifth taste, boosts all of your other basic taste receptors ensuring your palette has a fighting chance of picking up the flavours. 

More interest than ever in Stir-Up Sunday

Searches on Waitrose.com to our Stir-Up Sunday page are already up 17 per cent  on last year and searches for our Classic Christmas Pudding recipe are up 192 per cent compared to 2022 are many look for inspiration for the special Sunday. Searches for ‘dried fruits’, ‘brandy’ and ‘breadcrumbs’ are also all up 37 per cent, 36 per cent and 17per cent , respectively, as many of us stock up on ingredients ahead of the festive season.

John Lewis has also seen sales of bakeware rise by 15 per cent  compared to 2022 and sales of their Christmas Pudding basin are up 42per cent in the last week as customers make sure they have the correct baking equipment at the ready.

‘Adding a strong sour flavour to Christmas pudding might seem strange but try adding a good amount of pomegranate molasses to add tang, boost acidity and balance flavours.

SLOW COOK THE PUDDING  

Mimi Morley, Recipe Development Manager at HelloFresh added to FEMAIL: ‘When making a Christmas Pudding, the issue so many often encounter is pudding becoming soggy. 

‘This is usually caused when steaming the pudding, because people often put too much water in the pan or boil the water too aggressively. 

‘The process should be slow and steady so as not to overwhelm the dessert with moisture. 

‘Many also run into the issue of the pudding becoming mushy. This can also be due to steaming for too long. 

‘Whilst you can’t technically overcook a Christmas pudding, the texture can change and make it less delightful than usual! 

‘If you run into these issues frequently, try a different method for making the pudding, such as slow cooking. Whilst not as traditional, it will limit the problems you may run into.’ 

STORE IN A WET CLOTH

 ‘Never store Christmas pudding directly in foil; the fruit acids will react with the metal and spoil the bake. 

‘Instead wrap in waxed cloth or greaseproof paper before foil, or place in an airtight container,’ Val added.

ADD CURRY POWDER 

Oli Martin, head chef Hipping Hall, had an unusual tip for adding a hint of spice to your Christmas pudding.

He told Femail:  ‘If you sit in the Christmas pudding camp, this one’s for you. I came across this recipe while working in Australia which used tinned pineapple and a teaspoon of curry powder and honestly I haven’t looked back since!

‘My secret Christmas tip is one for unbeatable mince pies that I came across a few years ago. 

‘Simply put an over ripe banana into your mince mix, and it makes them extra gooey and super sticky! 

 Now, try them for yourself with these recipes…

Vivek Singh’s Garam Masala Christmas Pudding 

 Ingredients 

· 100g/4oz dried apricots, chopped (to about the same size as the raisins)

· 100g/4oz dried figs, chopped (to about the same size as the raisins)

· 100g/4oz dried black currants

· 100g/4oz seedless raisins

· 100g/4oz sultanas

· 75g/3oz candied lemon and orange peel, finely chopped

· 1 tsp ground garam masala

· ½ tsp freshly grated nutmeg

· 150ml/5fl oz dark rum

· 4 tbsp brandy

· 1 orange, zest and juice

· 50g/2oz almonds, finely chopped

· 50g/2oz walnuts, finely chopped

· 50g/2oz pecan nuts, finely chopped

· 50g/2oz pine nuts, finely chopped

· 50g/2oz brazil nuts, finely chopped

· 50g/2oz cashew nuts, finely chopped

· 1 lemon, zest and juice

· 225g/8oz salted butter

· 225g/8oz muscovado sugar

· 3 free-range eggs

· 150g/5oz plain flour

 · butter, for greasing pudding bowls

  

Method 

1. Place all the dry fruits, nuts and spices into a large bowl and mix together thoroughly.

2. Add the rum and brandy and mix together well with your hands. Cover and leave it overnight to soak in the flavours.(we macerate the fruit and nuts for at least a month)

3. Cream the butter and sugar together until smooth. Add the eggs, one at a time and continue mixing until all the eggs are incorporated into the mixture.

4. Fold in the flour and the soaked fruits and nuts.

5. Divide the mixture between two greased 1½ litre/2½ pint heatproof pudding bowls, filling almost to the rim, then smooth down the surface.

6. Cover each bowl with a large square of greaseproof paper, then cover that with a large square of aluminium foil. Tie the two sheets tightly into place under the rim with string, leaving long ends of excess string to make a handle. Loop one of the excess string lengths over the pudding basin and slide underneath the taut string holding the sheets in place on the other side. Bring up the string and firmly knot with the other piece of excess string, to form a secure handle to lift the pudding in and out of the water. 

7. To cook, stand both puddings on a trivet in a large, deep, heavy-based pan (or each pudding in a separate pan). Pour boiling water into the pan(s), enough to come about halfway up the sides of the bowls.

8. Cover the pan(s) with a lid or a dome of foil and boil for seven hours. Check the water level regularly, topping it up with more boiling water as necessary to keep the bowls half submerged.

9. After seven hours, remove the bowls from the pan and leave to cool. Untie and remove the foil and greaseproof sheets and replace with clean, dry sheets of both greaseproof paper and foil.

10. Store in a cool, dry place. To reheat at Christmas-time, return to a pan containing a few inches of boiling water, cover and steam for two hours, checking the water levels now and then, until completely heated through.

11. serve with warm custard flavoured with nutmeg

 

Caorunn Negroni Christmas Pudding Recipe by Sven Hanson Britt

Traditionally people make their Christmas Pudding a few months in advance, so it can sit and infuse with all of the delicious and succulent flavours ahead of Christmas Day.

Caorunn Gin has partnered with MasterChef The Professionals Finalist, Sven Hanson Britt, to create a bespoke Caorunn Negroni Christmas Pudding Recipe containing a delicious infusion of Caorunn’s locally foraged Scottish Botanicals as well as a hint of apple, juniper and Caorunn Gin. 

Ingredients

The dried fruit to be soaked

· 90g sultanas

· 90g currants

· 90g raisins

· 18g chopped glace cherries

· 18g mixed peel

· 22.5g prunes

The fresh ingredients

· 1 cooking apple – grated

· 20g carrot – grated

· 1 small orange, zest and juice

· 1 lemon, zest only

· 1 small egg

· 10ml milk (of your choice)

The spices

· ½ teaspoon mixed spice

· ½ teaspoon ground cinnamon

· ½ teaspoon ground nutmeg

· 2g crystalised ginger, chopped finely

· ½ teaspoon juniper, powdered or crushed finely

The soaking syrup

· 25ml Black tea syrup infused with heather, apple and juniper

· 18ml Guinness

· 40ml Caorunn Negroni

· 15ml sherry

· 15ml dark rum

· 7.5ml cognac

The dry ingredients

· 37.5g plain flour

· 16g ground almonds

· 50g dried breadcrumbs

· 37.5g dark brown sugar

· 5g sea salt

· 55g suet, veggie

Have ready:

· Baking parchment

· Tin foil

· String

Method

1. First, 2 days before you want to make the pudding, make the soaking syrup by creating an infusion of strong black tea, a little heather, juniper berries and apple skin.

2. Make a classic negroni mix with the Caorunn Gin, Campari and Vermouth Rosso. Mix this with the black tea syrup and the other alcohols and pour it over the dried fruit. Leave this covered in the fridge to soak for 2 days, stirring occasionally. Stirring it whenever you open the fridge to get milk for your cup of tea is about the correct frequency.

3. When you’re ready to make the pudding mix, place all of the dry ingredients into a large bowl and add in the spices. Then add the fresh ingredients. The milk you choose to use is completely up to your preference.

4. Remove the soaked fruits from the liquid and add to the mix – retaining whatever juice and soaking syrup remains – you’ll need this later.

5. Mix everything very well with your hands for a few minutes and pack it into a pudding basin, ensuring the top is flat and there aren’t any air bubbles inside

6. Cover the top with a perfectly cut ‘cartouche’ of greaseproof or silicon paper and then wrap the top with a tight fitting lid of tin foil. 

7. Let this sit in the fridge for 24 hours before cooking. Once ready to cook, prepare a pan suitable for your bain marie, place a small side plate into the base of the pan and half fill it with water. Place the pudding basin into the pan and make sure it sits well on the plate. Bring this water to a boil and drop it down to a simmer and simmer it for 5 hours, checking and replenishing the water when necessary. This stage can also be done really efficiently in a steam oven.

8. Once the cooking is finished, allow it to cool in the pan before removing and storing in a cool and dark place.

9. 24 hours after cooking, comes the time to make use of that excess soaking syrup. Remove the tin foil and greaseproof cartouche and pour the syrup over your pudding and allow all of that deliciousness to soak in. Replace the cartouche, discard the tinfoil, and then cling film the pudding and keep it somewhere cool until Christmas. This stage can be repeated as little or as often as you like. Every time you make a Caorunn Negroni, make a small one for your pudding and pour it over. It’ll lead to a very jolly Christmas!

10. On Christmas day, heat your pudding in exactly the same way as you cooked it, but this time leave it simmering for 1 hour and it will be hot in the middle. Pour over another glug of Caorunn gin before serving it at the table – becoming the coolest person in the whole house at that precise moment. Serve with loads of cold brandy butter and hot cognac and juniper crème anglaise.

 

 

 

Paul Ainsworth Mini Christmas pudding recipe 

These individual puddings are bound to impress. You can make them on Stir Up Sunday, and then feed them with alcohol in the run up to Christmas.

Ingredients

• 175g currants
• · 175g sultanas
• · 140g glace cherry
• · 50g mixed peel
• · 50g flaked almonds
• · Zest 1 orange
• · Zest 1 lemon
• · 175g butter
• · 2 eggs beaten

• · 1 carrot peeled and grated
• · 150ml brandy
• · 50 triple sec
• · 175g light muscovado sugar
• · 175g breadcrumbs
• · 125g self raising flour
• · 1 tsp mixed peel
• · ¼ tsp grated nutmeg

Method

1. Soak the dried fruit with the brandy and triple sec and leave for at least a few days before making the puddings, the longer you soak the better the results! Its not unusual to soak dried fruit a year before you make minced pies or Christmas puddings. You can also make the puddings on Stir Up Sunday and then feed with booze in the lead up to Christmas.

2. Mix the fruit, almonds, citrus zest and the carrot in a large bowl. Cover and leave to soak, if you want to add an extra glug of brandy to make the puddings boozier than this wouldn’t affect the recipe, you can achieve a slightly more moister pudding.

3. Mix all the dry ingredients together, grate in the butter then add the eggs and stir.

4. Grease the pudding moulds with butter if you have caramelized brown butter this will add more depth and flavour to the pudding, fill each mould with 80g of mix and then tin foil each mould.

5. The best way to cook the pudding is steaming in an oven, or you can place into a pan with water and cook with a lid on for 45 minutes, make sure the pan doesn’t dry by adding more water throughout the cooking.

6. Serve with pouring cream or my favourite Cornish clotted cream.

Stuart Gillies Christmas Pudding Recipe 

INGRIDIENTS 

Serves: 8-10

You will need a 3 pint pudding basin with a lid. 

 CHRISTMAS PUDDING

150g raisins

150g sultanas

150g chopped apricots

3 tbsp of brandy, rum or Madeira, plus extra for flaming

100g plain flour

1 tsp baking powder

150g suet

40g fresh white breadcrumbs

150g dark brown muscovado sugar

1 tsp ground cinnamon

¼ tsp ground cloves

2 tbsp honey

1/2 unwaxed lemon, finely grated zest

1/2 large orange, finely grated zest

3 free range eggs

BRANDY BUTTER

5-7 tbsp brandy

100g of softened, unsalted butter

225g of icing sugar

1 tsp vanilla

SERVE WITH

200ml of double cream

 METHOD

1. Add the raisins, sultanas, chopped apricots and peels into a bowl with the 3tbsp of brandy, rum or Madeira, mix and leave covered in clingfilm overnight.

2. Boil a large pan of water. Grease the lid and inside of the pudding basin.

3. Combine all the remaining Christmas pudding ingredients in a large mixing bowl – it’s worth ticking these off as you go, to make sure nothing it missed out.

4. Gradually add in the alcohol-soaked fruits, including all of your chosen spirit swilling around it and mix. This is the time when it’s tradition to invite the children to have a stir and make a wish.

The mixture should have a sloppy consistency, so add a little more alcohol if you feel it needs a bit more liquid.

5. Add the mixture into the greased pudding basin, pressing it down and topping with the lid. Wrap well in a double layer of parchment paper, foil or cloth tied securely with string to make sure it is watertight – the string is useful as you can use it as a handle.

6. Add to the pan of boiling water and steam for 5 hours, regularly checking the water levels to make sure the pudding doesn’t burn dry – it’s wise to top it up with boiling water halfway through the cooking time. 

 7. Carefully remove, rewrap and store until Christmas Day in a cool place away from the light.

8. The brandy butter can be made and chilled up to three days in advance, by beating the butter, icing sugar and vanilla and then adding in one tsp of brandy at a time and tasting until it has reached your desired flavour.

9. On 25 December, rewrap the pudding in foil, paper or cloth and steam again in its basin for three hours.

10. After Christmas Dinner, remove from the pan, remove the lid, cover the top with a plate and flip it upside down, then squeeze the basin to pop it out onto a warm plate.

11. Add the holly sprig to the top.

12. Warm a ladle full of brandy, rum or Madeira in a pan and before it boils, stand back and light it with a long match. 

13. Then slowly ladle the flaming spirit over the entire pudding, where it will light up. Alternatively, you can pour it over the pudding and light at the table.

14. Serve with a dollop the Brandy Butter and a jug of double cream.

 

 

 

 

Daylesford Farm’s family Christmas pudding recipe

 Ingredients  

120g suet

60g self-raising flour, sifted

120g white breadcrumbs

240g demerara sugar

120g sultanas

120g raisins

120g currants

1 apple, grated

Grated zest of 1 orange

Grated zest of 1 lemon

1 tablespoon candied orange peel

1 tablespoon candied lemon peel

1 teaspoon mixed spice

1 teaspoon mixed ground nutmeg

1 teaspoon ground cinnamon

30g chopped almonds

2 eggs

50ml rum

70ml white wine

70ml stout

 METHOD

In a large bowl, mix together the suet, flour, breadcrumbs and sugar, then add the dried fruits, apple, zests, peel, spices and almonds.

Beat the eggs with the rum, wine and stout in a separate bowl, then pour in and mix thoroughly to give a thick batter. Cover the bowl and leave overnight in the fridge. The next day, take it out and stir.

Grease a 1.1 litre overproof pudding basin with butter, fill the basin with the pudding mixture and smooth the top. Cover the basin with a double layer of greaseproof paper, make a pleat in the centre and then follow with a sheet of foil. Tie a piece of string around the basin to secure the foil and paper in place. Place on a trivet inside a large pan. Pour in enough boiling water to come halfway up the outside of the bowl, then cover the pan and keep the water simmering for 8 hours, topping up with boiling water from a kettle from time to time.

The pudding can either be eaten straightaway, or cooled, rewrapped and stored for up to a year. Re-steam in the same way for 2 ½ hours before serving. 

… and while you’re at it, here are the other things you can start prepping now before the big day 

British consumer experts at Which? have revealed that most components of a Christmas dinner can be cooked, frozen or chilled, and reheated on the day and — best of all — your guests will never know. 

Most of the components on a roast dinner can be cooked up to three months before, including turkey and mince pies. 

But remember to follow storage and freezing guidance on ready-prepared dishes, such as shop-bought mince pies.

British consumer experts at Which? have revealed that most of the components of a Christmas dinner can be cooked months in advance 

The experts revealed that, with a little preparation, Christmas day need not be spent working in the kitchen.

On the topic, Ele Clark, Which? Retail Editor said: ‘Spreading your Christmas spending over a longer period is a well-known tactic when it comes to gifts, but it can be applied to your festive feast too – and this will also put you ahead of the game when it comes to preparing for the big day.

‘From roast potatoes, turkey and trimmings to sprouts and mince pies, it’s amazing how many elements of Christmas dinner can be safely prepared and stored in advance, freeing you up to enjoy Christmas Day and potentially saving much-needed cash to help see you through the most expensive time of the year.’

Turkey is often considered to be star of the show when it comes to a Christmas dinner.

But the long cook time means it can take up all the oven space for hours, leaving no room for potatoes and vegetables.

However, Which? revealed that the Christmas joint can be made three to six months in advance, with a little help from the freezer.

And that’s not the only part, roast potatoes, gravy, and Yorkshire puddings can all be prepared prior to the special day.

Here, FEMAIL reveals how far in advance you can prep, cook, and store popular Christmas dinner dishes in the run-up to the big day.

Turkey 

Avoid Christmas day cooking stress by preparing the turkey in advance and storing it in the freezer 

Can you make in advance? Yes

How to store: Keep in the fridge for up to two days either raw or cooked, and in the freezer for three to six months, raw or cooked. 

Thoroughly defrost in the fridge or on your microwave’s defrost setting, but never thaw at room temperature, then cook straight away.

Don’t part-cook a raw turkey before freezing as it could lead to food poisoning – it should be either fully cooked or raw beforehand and wrapped well to prevent juices getting on to other foods, and to avoid freezer burn to the meat.

Roast potatoes 

Save time by peeling, cutting, and parboiling the roast potatoes in advance, and store them in the freezer 

Can you make in advance? Yes 

How to store: Refrigerate for up to two days if either roasted or parboiled and ready to roast, both can be frozen for up to three months. 

Peel, cut, and parboil the potatoes for five minutes, drain then bash them to rough up the sides before drizzling with oil and flash freeze. 

Also known as open freezing, this is when you freeze smaller food items separately before bagging them so you can take what you need and avoid waste in the process. 

Some fridge-freezers come with a freezing tray which can be used for this but if you don’t have one, a simple baking tray will do.

After this, you can transfer to an airtight container or sealed bag and cook straight from frozen when needed.

Yorkshire Puddings  

Yorkshire puddings can be kept in the fridge for up to two days if cooked from fresh, or up to three months in the freezer 

Can you make in advance? Yes 

How to store: Keep in the fridge for up to two days if cooked from fresh, or up to three months in the freezer. The batter can be refrigerated for one day and frozen for one month.

After you’ve cooked your puddings in advance, cool on a wire tray then flash freeze to avoid them sticking together before transferring to an airtight container to store in the freezer.

Reheat for 10 minutes from frozen and, if they need it, spritz them with water before reheating or wait for the Christmas gravy to work its magic.

 Parsnips. carrots, and Brussels sprouts 

If preparing vegetables in advance, make sure to cut off any discoloured parts first to keep the vegetables as fresh as possible 

Can you make in advance? Yes 

How to store: Keep in the fridge for up to two days if cooked, longer if raw, or up to three months in the freezer if they’re blanched. 

When you’re prepping fresh vegetables such as Brussels sprouts, parsnips or red cabbage, cut off any discoloured parts then blanch, flash freeze on a tray to stop the pieces sticking together and transfer to an airtight container.

Although some people suggest vegetables can keep for 12 months frozen, three months is optimal for maintaining flavour, texture, colour and nutrient content – this applies whether you’re freezing fresh veg or pre-cooked versions such as braised red cabbage, roast parsnips or Brussels with pancetta and chestnuts.

Gravy, cranberry sauce, and bread sauce  

Gravy and bread sauce can last two days in the fridge when cooked from fresh, or in the freezer for up to three months

Can you make in advance? Yes

How to store: Cranberry sauce can be made and refrigerated for up to two weeks, whereas gravy and bread sauce can last two days in the fridge when cooked from fresh, or in the freezer for up to three months.  

Gravy freezes and defrosts well but, unlike fresh gravy, which can be kept in the fridge for two days, defrosted gravy should be used within 24 hours.

A high sugar content is one of the reasons that made-from-scratch cranberry sauce can be kept in the fridge for a couple of weeks.

Frozen bread sauce works best if you add the cream once you’ve defrosted it.

Smoked salmon and blinis 

Smoked salmon and blinis are best prepared on Christmas day because they can’t be frozen once assembled 

Can you make in advance? No, they’re best prepared on the day they’re eaten and can’t be frozen once assembled.

How to store: Separate ingredients can be refrigerated for up to two days or blinis can be frozen for six months and smoked salmon for three. 

Although you can refrigerate or freeze the separate ingredients, don’t prep until you’re just about to serve them to give you time to toast the blinis and avoid the crème fraiche making them soggy.

Pigs in blankets  

Raw pigs in blankets can be frozen for up to three months – just flash freeze them first so they don’t stick together

Can you make in advance? Yes 

How to store: Keep refrigerated for three to four days in advance either fresh or cooked, or in the freezer for up to three months

You can freeze raw pigs in blankets you’ve made from uncooked sausages and bacon for up to three months – just flash freeze them first so they don’t stick together and store in an airtight container.

If you want to cook them first, they’ll freeze for the same amount of time, but when you get them out of the freezer to reheat and serve up on Christmas Day you may find they’re at risk of overcooking and drying out.

Mince Pies  

If cooked, mince pies can be stored for up to one week in an airtight container or frozen for up to three months

Can you make in advance? Yes

How to store: If cooked, mince pies can be stored for up to one week in an airtight container or frozen for up to three months.

If you’re cooking your own, they won’t keep for as long as shop-bought ones – which contain preservatives.

Mince pies made with traditional short crust pastry can be frozen either cooked or raw. If you’re using puff pastry, freeze them uncooked and bake on the day for best results.

FREEZE YOUR TURKEY WITH GRAVY

The traditional centrepiece that sells out every year – millions of family’s across the UK will be enjoying a turkey main this year.

James Dennis at The White Hart in Wimborne says you can cook it now ahead of December 25th, rather than freezing it whole.

‘If you do manage to get a turkey, pour some leftover gravy over the cooked turkey and freeze it.

‘This helps to keep the meat moist, and means the turkey lasts longer too.

Oliver Marlowe, Owner Chef Director of The Hunter’s Moon and Ganymede added:’ ‘To get ahead on your gravy game, save the juices from any roast chickens you have in the run up to the big day.

‘I reduce down the liquid that is left in the roasting tin, and then freeze it in ice cube trays.

‘Come Christmas Day, pop a couple of those into your gravy in place of stock cubes for some serious flavour!’

Aktar Islam of Opheem and Pulperia in Birmingham also backed cooking the turkey ahead of Christmas.

‘Protein freezes down really well, whether it be turkey breasts, a crown, or a whole turkey broken down into quarters.

‘It’s a good idea to prep your gravy and the same time using the turkey bones, this can also be frozen in an airtight container.

The star side of many Christmas dinner plates, luckily pigs in blankets can be frozen ahead of time – so people can grab them in supermarkets now to prep ahead of December 25

DEBONE THE TURKEY BEFORE FREEZING 

Simon Shaw, multi-award-winning Chef Patron & Creative Director of El Gato Negro, Habas and Canto recommended saving freezing space by deboning the meeat.

‘A top tip for anyone considering purchasing their turkey and freezing it in advance of Christmas day this year is to have the meat removed from the bone. 

‘It’s a great way of saving freezer space and significantly reduces the preparation and cooking time on the big day, one of most people’s greatest concerns.

‘For those looking to get ahead, speak to your local butcher about removing the breast and legs from the turkey and ask them to vac pack them for you, ready for freezing. 

‘A 15kg turkey is perfect for the average family of four. Bring the poultry out the day before cooking and transfer it to the fridge, allowing it to defrost thoroughly and most importantly naturally. 

‘A simple marinade of olive oil and seasoning is a great way of packing in some flavour. On the day of cooking, simply seal the meat in a hot pan with a touch of olive oil until the meat is golden, and transfer them to a baking tray in a pre-heated oven at approximately 180 degrees. 

‘It’s a style of cooking used in many a commercial kitchen and a great way of reducing both the cooking time and wastage, whilst optimising oven space.

Steve Groves – Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help preserve it

MAKE GRAVY FROM YOUR SUNDAY ROAST AND FREEZE IT 

‘Gravy is something you can also make now and that freezes incredibly well,’ Simon added.

‘Simply boil the carcass of the chicken from your weekly Sunday roast in four litres of water, adding in two chopped carrots, one onion, half a leek and seasoning to suit, and let it simmer for one hour. 

‘For those that love a rich an intense flavour, repeat the process every Sunday between now and Christmas, cooking the chicken carcass in the pre-made stock (and adding a dash of boiling water as required) to build the depth of flavour week on week. 

‘As a cheat throw in a chicken stock cube for an even more intense taste.’. 

…BUT YOU DON’T HAVE TO STICK TO TURKEY

James Dennis at The White Hart in Wimborne added: ‘If you have trouble finding a turkey this Christmas, how about trying a Three Bird Roast instead?

‘Using chicken, pheasant and duck. It makes a great centre piece at the table. Preparing the birds can be quite time consuming – but most good butchers can have these prepared for you.

Jordan Moore, Senior Recipe Developer at Gousto added: Christmas doesn’t have to revolve around Turkey. Whilst we all have a little trouble shaking up our family traditions, there are plenty of alternative show-stopping centrepieces you can satisfy your festive feast cravings with this year.

Steven Ellis, Chef Proprietor of The Bailiwick revealed how Christmas pudding can be frozen now and heated up on Christmas morning

WRAP PIGS IN BLANKETS IN FOIL

The star side of many Christmas dinner plates, luckily pigs in blankets can be frozen ahead of time – so people can grab them in supermarkets now to prep ahead of December 25. 

Mark Hartstone at La Fosse in Cranborne recommends pigs in blankets glazed in honey. 

He told FEMAIL: ‘Use a foil take away container to freeze. 

‘Then they are ready to go straight in the oven and the lid can be used to keep them warm when juggling oven space later.   

Tommy Heaney, Chef/Owner of Heaney’s Cardiff added: ‘Pigs in Blankets are also great for prepping in advance, wrap your streaky bacon around your chipolatas, or get a sausage made from your butchers if you are feeling exotic and freeze in a suitable well-sealed container. 

COOK BACON AND SHALLOTS NOW 

Another porky side ahead of Christmas is bacon and shallots which pair well with Brussel Sprouts on Christmas day. 

Mark Hartstone added: ‘Cook bacon and shallots off in butter then freeze . This can be mixed in with your sprouts last minute. 

A star side roast potatoes are a favourite of many – and luckily they can be cooked now.

ADD MARMALADE TO STUFFING 

‘Stuffing works well frozen. Wrap in grease proof paper and foil. If you shape into a log you can cut it into slices for ease of service,’ Mark added

Steve Groves – Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help keep it preserved. 

‘This can be made a frozen prior to cooking.  

‘They would just need to be taken from the freezer and allowed to defrost for 24 hours in the fridge before cooking.’ 

DEFROST ROAST POTATOES ON CHRISTMAS EVE 

A star side roast potatoes are a favourite of many – and luckily they can be cooked now.

Tommy Heaney added to FEMAIl: ‘I always prep my roasties in advance. Treat yours like triple cooked chips, par boil the potatoes, strain them, pop them back in the pot, lid back on and give the pot a good shake to ruffle them up. 

‘Put them in the freezer until Christmas Eve and defrost overnight. On Christmas Day, begin by frying them with plenty of oil or fat until coloured all over, add garlic and rosemary and then finish in the oven on a high heat. 

MAKE YOUR PUDDING NOW AND FREEZE YOUR CUSTARD

Steven Ellis, Chef Proprietor of The Bailiwick revealed how Christmas pudding can be frozen now and heated up on Christmas morning.

‘You can freeze a Christmas pudding, but if you’re feeling adventurous and have made your own in advance of Christmas, it is better to store in a cool dry place and let the flavours mature.

‘If you want to be extra prepared you could even freeze your custard – I like mine with brandy – to reheat simply place in a heavy-based saucepan and whisk back to life with a wooden spoon on Christmas day.

How to make the perfect beef wellington – that you can freeze now and save for Christmas 

Jordan Moore, Senior Recipe Developer at Gousto said:  ‘Christmas doesn’t have to revolve around Turkey. Whilst we all have a little trouble shaking up our family traditions, there are plenty of alternative show-stopping centrepieces you can satisfy your festive feast cravings with this year.

‘Want to get ahead on the preparation? Gousto’s Senior Recipe Developer, Jordan Moore shares his own Beef Wellington recipe, which can be prepared and frozen ahead of time. You don’t even have to defrost it, simply pop in the oven from frozen for a rich and decadent Christmas centrepiece. Plus – you can serve it alongside all your traditional trimmings!

‘Avoiding meat altogether this year? These plant-based wellingtons from Gousto give beef and turkey a run for their money. Check out the Beetroot Wellington with Onion Gravy or Mushroom Wellington with Onion Gravy & Mash.

Ingredients 

400g chestnut mushrooms

3 cloves garlic

5 slices of parma ham

750g beef fillet

320g ready to roll puff pastry

1 egg

Method (Takes 30 mins)

Peel and finely chop the shallot and garlic. Dissolve ½ chicken stock cube in 150ml boiled water.

Heat a large, wide-based pan with a large knob of butter over a medium heat and add the chopped shallot and garlic. Cook for 2-3 min.

Add the dried sage and cook for a further 30 seconds.

Combine the chicken stock, panko breadcrumbs and the sage and onion butter in a bowl. Set aside to cool and absorb the liquid.

Once cooled, divide the stuffing into 5 even balls and add to a baking tray. Put them in the oven for 10-12 min or until browned.

Once browned, remove from the oven and serve on skewers (or cocktail sticks) with cranberry sauce.

Christmas recipes from recipe box Gousto, with over 50 recipes to choose from every week.

How to make marmalade stuffing now for Christmas  

Steve Groves – Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help keep it preserved.

INGRIDIENTS 

50g Butter

1 onion(180g), finely diced

1 tsp chopped thyme

1 tbsp Chopped sage

100g marmalade 

200g Marmalade, preferably thick cut

65g fresh breadcrumbs

500g Sausage meat

1 egg

50g of water 

METHOD 

 Sweat the onion, sage and thyme in the butter until soft. Allow to cool

Mix the onion mix with the sausage meat, marmalade, breadcrumbs and egg

 Transfer to a buttered dish and bake at 170c for 30-40mins

Boil together then brush over the top of the baked stuffing. 

 Sage & Onion stuffing

Jordan Moore, Senior Recipe Developer at Gousto shared a recipe for stuffing.

These sage and onion stuffing balls make for a very merry appetiser, or roll into balls and freeze them raw, ready to bake on Christmas morning – one less side dish to tackle on the 25th!

Adapt the recipe to make more or less depending on the size of your household this Christmas, taking into account that you’ll want to pinch a few for yourself before serving!

Ingredients (Makes 5 balls, double to make 10)

1 shallot

1 garlic clove

Knob of butter

1 tsp dried sage

½ chicken stock cube

60g panko breadcrumbs 

Method (Takes 30 mins)

Peel and finely chop the shallot and garlic. Dissolve ½ chicken stock cube in 150ml boiled water.

Heat a large, wide-based pan with a large knob of butter over a medium heat and add the chopped shallot and garlic. Cook for 2-3 min.

Add the dried sage and cook for a further 30 seconds.

Combine the chicken stock, panko breadcrumbs and the sage and onion butter in a bowl. Set aside to cool and absorb the liquid.

Once cooled, divide the stuffing into 5 even balls and add to a baking tray. Put them in the oven for 10-12 min or until browned.

Once browned, remove from the oven and serve on skewers (or cocktail sticks) with cranberry sauce. 

Chestnut stuffing 

Head Chef Tomas Lidakevicius at Turnips in Borough Market said he’d usually recommend waiting until Christmas eve to make the stuffing – but says it will be just as tasty ahead of time.

 

How to make the perfect roasties ahead of Christmas morning 

Jordan Moore, Senior Recipe Developer at Gousto says: ‘What’s a roast without it’s most loyal accompaniment? Whether you’re having turkey, beef or a punchy plant-based alternative, we all want the humble roast potato at our Christmas dinner table.

‘There’s a science to the perfect spud, but it doesn’t need to take up your time on Christmas day. Achieve the perfect crisp on the outside and light fluffy middle by cooking once ahead of time, then roasting in hot oil from frozen on the day. 

‘You’ll level up the feast with the crunchiest roasties in the game, and none of the hassle of peeling and boiling on the day!

Ingredients

 100g duck fat (or 100ml vegetable oil)

 2kg maris piper potatoes

Method

Boil a kettle

Peel the potatoes and cut them into large, bite-sized pieces

Add the potatoes to a large pot of boiling water with a generous pinch of salt

Cook the potatoes for 15 min or until they are really soft

Carefully drain the potatoes and leave them to steam dry in a colander 

Add the potatoes back to the pan with the duck fat or vegetable oil and carefully toss until they’re fully coated

Season with a generous pinch of salt

Leave the potatoes to fully cool before carefully adding them to freezer bags.

To cook: Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Once hot, add the frozen potatoes to large baking trays and bake in the oven for 1 hr – 1hr 15 min or until they are golden and crispy 

Tip: Add your favourite herbs half way through cooking to flavour the oil without burning. Our favourite is rosemary, garlic and a generous sprinkling of grated parmesan!

The perfect freezable cheese sauce for cauliflower cheese 

 James Dennis at The White Hart in Wimborne shared his recipe cheese sauce with Cauliflower Cheese which can be frozen ahead of time. 

He said: ‘Controversial, but for those that love cauliflower cheese with Christmas dinner – make it in advance and then freeze it.

Serves 8-10 people

160g butter

160g flour

500ml of milk

 Salt & pepper to taste

 

500g if extra mature cheddar

Pinch of nutmeg & cinnamon

1 tablespoon of mustard – English or Dijon

 

Method

– melt the butter in a pan then add the flour

– whisk together until you have a crumbly texture

– add the milk and keep whisking. Make sure it doesn’t catch on the bottom and burn. Heat the milk up before hand to speed the process up. You’re looking for a smooth thick texture – no lumps

– add the cheese and keep whisking until it’s incorporated i

 

add all the seasoning and mustard

– combine together

– pour into freezeable containers and freeze down once cooled

– pull out 2 days before Christmas Day to defrost

– heat up either in a pan or a microwave and pour over the cauliflower

How to make your perfect freezeable gravy  

Jordan Moore, Senior Recipe Developer at Gousto told FEMAIL:  ‘Gravy. It’s the make or break moment of Christmas dinner. Too thin and your dinner will be drowning in lightly flavoured water, too thick and you’ll need to spoon it from the jug.

‘In the hustle and bustle of preparing your Christmas dinner, it can easily slip your mind to give the gravy the attention it deserves – so why not prepare it on a quiet, rainy November day and pop it in the freezer.

‘Flour-based gravies can keep for up to four months in the freezer. Be careful though, as cream or milk-based gravies will split during the thawing process.

‘To be on the safe side, why not try Gousto’s perfected recipe with a secret ingredient for that depth of flavour, Marmite!

Ingredients

1 chicken stock cube

2 tsp MarmitE

2 tbsp oil from the bottom of the roasting tray or olive oil

2 tbsp flour

Method

• Dissolve the stock cube and marmite in 450ml boiled water.
• Add the oil to a pot over a medium heat. Once hot, add 1 tbsp [2 tbsp] flour and cook for 30 secs until a sandy paste has formed.
• Add stock to the pan and simmer for 4-5 min, stirring occasionally, until thickened to a gravy-like consistency.

Gousto tip – for a luxurious gravy swap the stock cube and boiling water for 450ml homemade stock 

Emilian Caricun, Head Chef at Publiq and previously of George Mayfair and Ham Yard Hotel, also shared his recipe for turkey gravy   

Ingredients

Turkey wings-3kg

Carrots-2

Celery-3 sticks

Onions -1

 Garlic-4cloves

Leeks-1

Thyme-10 sprigs

Flour-150g

Water to cover everything

Salt-60g

Oil-100ml

Method

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