Christmas Pudding MathsChristmas Pudding Maths. Stir up Sunday It is traditional to start making the Christmas pudding on Stir up Sunday This year Stir.

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Presentation transcript:

Christmas Pudding MathsChristmas Pudding Maths

Stir up Sunday It is traditional to start making the Christmas pudding on Stir up Sunday This year Stir up Sunday was on Sunday 25th November. 1.How many days are there between Stir up Sunday and Christmas Day? 2.If it takes 45 minutes to prepare and 6 hours to steam the pudding, what time must I start to prepare it if I want to go to the cinema at 16:30? 3.I need to make a Christmas pudding for both my brothers, my sister and my Aunt as well as my own. How many boxes of eggs will I need to buy for these puddings? 4.The Christmas pudding will serve 12 people. I put 8 pound coins in my pudding. What is the probability that I will get a pound coin in my portion? 5.Write the ratio of the sugar, sultanas and peel in their lowest terms. 6.My granny wants a small pudding made in a 1 pint basing. How much of each ingredient will I need to make her pudding. 7.The small pudding takes 2/5 of the cooking time. How long is this in hours and minutes? 8.What is the total weight of the large pudding before it is cooked? 9.The Christmas pudding needs brandy added to it every 6 days after it is cook until it is eaten on Christmas Day. How many times must brandy be added? 10.Each portion is served with 60 ml double cream. How many 200 ml cartons of cream must I buy to ensure that everyone has enough cream?

Christmas Pudding Recipe Ingredients 225g/8oz golden caster sugar 225g/8oz vegetarian suet 340g/12oz sultanas 340g/12oz raisins 225g/8oz currants 120g/4oz chopped candied peel 120g/4oz plain flour 120g/4oz fresh white breadcrumbs 60g/2oz flaked almonds Zest of 1 lemon 5 eggs, beaten 1level tsp ground cinnamon 1level tsp mixed spice 1 level tsp freshly grated nutmeg Pinch of salt 150ml/5fl oz brandy or rum Mix together all the dry ingredients. Stir in the eggs and brandy and mix through well. Turn the mix into a 4 pint lightly-greased pudding basin. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it's easier to pick the basin out of the pan after cooking. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time if necessary..