Together at Christmas is our annual community initiative to combat loneliness and social isolation.
Christmas can be a time when people’s troubles and worries are exacerbated by the financial pressures of the season or feelings of loneliness and isolation.
Our extensive network means we can reach people of all generations within the Armed Forces community, wherever they are based, to offer companionship, support, and a friendly ear.
Need support over the festive period? Call 0808 802 8080
Bringing people, families and communities together lies at the heart of RBL’s work and has done since we were founded in 1921.
The extra support we offer, and the camaraderie of our network can make a big difference to our community’s well-being, at what can be a difficult time of year for many.
Our members help us support people in the Armed Forces community across the UK throughout the year. And Christmas is a particularly important time.
And over the festive period staff at our care homes work tirelessly to organise a range of events for their local communities.
From Christmas lunches to weekly social events, and from food parcel drops at local churches to providing warm spaces for the community, they help bring people together and support individuals at risk of loneliness.
The Together at Christmas initiative was launched in 2019 with the support of four generations of the Royal Family.
Her Majesty Queen Elizabeth II helped prepare special Royal British Legion Christmas puddings at Buckingham Palace, along with Their Royal Highnesses The Prince of Wales, The Duke of Cambridge and Prince George.
Those puddings then became the centrepiece of virtual festive get togethers that we hosted for the Armed Forces community in 2020.
Want to make your own RBL Christmas pudding? Follow our recipe below.
RBL Christmas Pudding Recipe
Serves 8-10
Ingredients
Sultanas 120g
Currants 120g
Raisins 120g
Mixed peel 80g
Suet 120g
Breadcrumbs 80g
Flour 60g
Crystallised ginger 10g
Prunes 20g
Ground almonds 10g
Large egg x 1
Pinch of salt
Brown sugar 80g
Oranges x 1
Half a lemon
Apples 150g
Mixed spice 2.5g
Stout 75ml
Rum 5ml
Brandy 5ml
Madeira 12.5ml
Sherry 12.5ml
Milk 2.5ml
Pinch of poppy seeds
Method
- Chop the suet and crystallised ginger
- Peel, core and finely chop the apples
- Wash and dry the dried fruit, stone and chop the prunes
- Grate the zest and squeeze the juice from the oranges and lemons
- Sieve together the flour, salt, mixed spice and add all the other dry ingredients; dried fruit, suet, breadcrumbs, mixed peel, chopped crystalised ginger, apples, prunes, brown sugar, orange and lemon zest
- Make a bay in the centre, mix the eggs with the milk, brandy, rum, stout, madeira, sherry, orange and lemon juices and pour into the bay
- Mix all the ingredients thoroughly together, cover with a cloth and allow to stand in a cool place for twenty four hours
- Oil pudding basins and three quarters fill each one with the mixture; divide between the greased basins
- Cover with greaseproof or silicone paper and steam or boil for four hours
- Remove from the steamer and, if not for immediate use, recover with fresh paper and store in a cool dry place until required
- When required for use reboil or steam for a further two hours
