Former Great British Bake Off finalist provides Christmas pudding recipe for St Ives care home

Brendan Lynch

Brendan Lynch - Credit: Archant

Residents at a care home in St Ives will be making their Christmas puddings on Sunday using a recipe supplied by a former Great British Bake off finalist.

Brendan Lynch, who made it through to the final three of the 2012 Bake Off, has provided residents at the Field Lodge care home, in London Road, with his traditional Christmas pudding recipe.

On Sunday, the care home’s head chef, Benjamin Heath, will be using the special recipe to bake with residents.

Stir-up Sunday, which takes place on the last Sunday before Advent, is traditionally the day when families and friends gather together to ‘stir-up’ their Christmas pudding and make a wish, leaving plenty of time for the pudding to mature before Christmas Day.

Lisa Houghton, home manager at Field Lodge, said: “Stir-up Sunday provides the Care UK team and residents with a wonderful opportunity to take part in a tradition which also encompasses all the benefits of baking. Reminiscence activities such as baking are so important for older people, especially for those living with dementia, as the familiar scents and tastes can evoke happy memories from the past.

“We always take the time to celebrate special days and we like to ensure all residents feel at home by keeping to any traditions they may have. Stir-up Sunday is an important milestone in the lead up to Christmas and we are all very excited to use Brendan’s recipe to create a delicious pudding.”

Commenting on his passion for baking and inspiring older people to take up the hobby, Brendan said: “I am a strong believer in the therapeutic benefits of baking for older people and combining this with a traditional occasion such as Stir-up Sunday can create a calm and comforting environment for all involved.

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“The process of mixing certain ingredients and the smells associated with baking a Christmas pudding can trigger memories and nostalgic feelings from Stir-Up Sunday’s of the past, conjuring up happy times spent with family and friends.

“Since my youth baking has been an important part of my life. In times of stress and worry I would often use baking as a way to relax. Now I hope to give older people the inspiration to give it a try and see the benefits for themselves.”

Field Lodge head chef, Benjamin Heath, concluded: “Christmas pudding is a firm favourite with residents at Field Lodge we are all very excited to test out our baking skills creating our own festive inspired treats, ready to be revealed on Christmas Day.”