Mary Berry’s Christmas Pudding is a rich, traditional dessert filled with dried fruits, spices, and a touch of brandy. This classic British pudding is steamed to perfection, resulting in a moist and flavorful dessert that’s the highlight of any holiday feast. Often served with a dollop of brandy butter or custard, this pudding is a festive treat steeped in tradition.
What Is Mary Berry’s Christmas Pudding?
Mary Berry’s Christmas Pudding is a steamed dessert made with a mixture of dried fruits, breadcrumbs, flour, and suet or butter, bound together with eggs and flavored with spices and alcohol. This pudding is steamed for hours, and then stored to mature, allowing the flavors to deepen. It’s typically served flambéed with brandy and accompanied by rich toppings like custard or cream.
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Why You’ll Love This Recipe
- Traditional Festive Flavor: Packed with dried fruits, spices, and brandy.
- Make-Ahead Friendly: Prepares well in advance, improving with time.
- Rich and Moist Texture: A steamed dessert that’s indulgent and satisfying.
- Perfect for Celebrations: A centerpiece dessert for Christmas Day.
- Versatile Pairings: Serve with a variety of toppings like custard, cream, or brandy butter.
Ingredients Needed to Make Mary Berry’s Christmas Pudding
- 175g raisins – Adds sweetness and texture.
- 175g currants – A key ingredient in traditional Christmas puddings.
- 175g sultanas – For a fruity and moist texture.
- 50g mixed candied peel (chopped) – Adds a touch of citrus.
- 50g glacé cherries (halved) – For a sweet burst of flavor.
- 150g suet (or grated cold butter) – Adds richness and moisture.
- 150g fresh breadcrumbs – Helps bind the pudding.
- 100g plain flour – Provides structure.
- 100g light brown sugar – Sweetens the pudding with a hint of caramel.
- 1 tsp mixed spice – Adds warm, festive flavors.
- Zest of 1 lemon and 1 orange – For a citrusy aroma.
- 2 large eggs (beaten) – Bind the ingredients.
- 150ml orange juice, apple juice, or tea – Non-alcoholic substitute for brandy or stout, providing flavor and moisture.
- 1 medium apple (peeled and grated) – Adds natural sweetness and moisture.
Equipment Needed
- Mixing bowl – For combining ingredients.
- Pudding basin (1.2L or 2-pint capacity) – Traditional mold for the pudding.
- Greaseproof paper and foil – To cover the basin during steaming.
- String – To secure the cover.
- Large saucepan or steamer – For steaming the pudding.
Instructions to Make Mary Berry’s Christmas Pudding
Step 1: Prepare the Ingredients
In a large mixing bowl, combine the raisins, currants, sultanas, candied peel, and glacé cherries. Add the suet, breadcrumbs, flour, brown sugar, mixed spice, and citrus zests. Stir well to distribute the ingredients evenly.
Step 2: Mix the Wet Ingredients
In a separate bowl, mix the beaten eggs, brandy or stout, and grated apple. Pour this mixture into the dry ingredients and stir thoroughly until combined. The batter should have a soft consistency.
Step 3: Prepare the Pudding Basin
Grease the pudding basin with butter. Spoon the mixture into the basin, pressing it down lightly. Leave about 1cm of space at the top for expansion.
Step 4: Cover the Basin
Cover the pudding with a circle of greaseproof paper and a sheet of foil. Fold a pleat in the center to allow for expansion. Tie securely with string around the rim of the basin and create a handle with the string for easy lifting.
Step 5: Steam the Pudding
Place the basin in a large saucepan with enough boiling water to come halfway up the sides of the basin. Cover the saucepan with a lid and steam the pudding gently for 6 hours. Check occasionally to ensure the water doesn’t evaporate, topping up with boiling water as needed.
Step 6: Cool and Store
Once steamed, remove the basin from the saucepan and let the pudding cool completely. Replace the greaseproof paper and foil with fresh ones, then store the pudding in a cool, dark place for up to 6 weeks to mature.
Step 7: Reheat and Serve
To reheat, steam the pudding for 2 hours before serving. Turn it out onto a plate and flambé with warm brandy for a dramatic presentation. Serve with custard, brandy butter, or cream.
What Goes Well with Mary Berry’s Christmas Pudding
- Brandy Butter: A classic, rich accompaniment.
- Custard: Warm, creamy custard pairs perfectly.
- Whipped Cream: Light and airy, it balances the richness.
- Vanilla Ice Cream: Adds a cool, sweet contrast.
- Spiced Rum Sauce: For a festive twist.
Expert Tips for the Best Christmas Pudding
- Make It Early: Allowing the pudding to mature for several weeks enhances the flavor.
- Keep It Moist: Ensure the saucepan doesn’t dry out during steaming by topping up with water.
- Use Fresh Breadcrumbs: They bind the pudding better than dry ones.
- Customize the Alcohol: Swap brandy with rum, stout, or sherry for different flavors.
- Grease the Basin Well: Prevents the pudding from sticking when unmolding.
Easy Variations of Mary Berry’s Christmas Pudding
- Nutty Pudding: Add chopped almonds or walnuts for extra texture.
- Chocolate Twist: Stir in a handful of dark chocolate chips for a modern touch.
- Vegan Version: Replace suet with vegetable shortening and eggs with flaxseed or apple puree.
- Lighter Version: Use less dried fruit and add grated carrot or extra apple for moisture.
- Orange-Flavored Pudding: Replace brandy with orange liqueur for a citrusy twist.
Best Practices to Store Mary Berry’s Christmas Pudding
- Cool Completely: Allow the pudding to cool fully before storing to prevent condensation.
- Wrap Well: Keep it in the basin with fresh greaseproof paper and foil, or wrap it tightly in plastic wrap and foil.
- Refrigerate or Freeze: Store in the fridge for up to 3 months or freeze for up to 6 months. Thaw overnight in the fridge before reheating.
How Can I Make Mary Berry’s Christmas Pudding Healthier?
- Reduce Sugar: Use less brown sugar or substitute with a natural sweetener like honey.
- Swap Suet for Butter: Use a lighter fat like unsalted butter or margarine.
- Add Fresh Fruit: Replace some dried fruits with grated apple or pear for natural sweetness.
- Limit Alcohol: Use less brandy or replace it with fruit juice.
Nutrition Value (Per Serving)
- Calories: 350 kcal
- Fat: 12g
- Carbohydrates: 52g
- Protein: 5g
- Fiber: 3g
FAQs
Can I Make Christmas Pudding Without Suet?
Yes, you can replace suet with grated cold butter or a vegetable-based shortening for a similar texture. These substitutes work well without compromising the flavor or moisture of the pudding.
How Long Should I Steam Christmas Pudding?
For the initial cooking, steam the Christmas pudding for 6 hours. Before serving, reheat it by steaming for an additional 2 hours to ensure it is warmed through and retains its moisture.
Can I Make Christmas Pudding Alcohol-Free?
Yes, you can replace the brandy or stout with orange juice, apple cider, or tea for an alcohol-free version. These substitutes add flavor and moisture while keeping the pudding non-alcoholic.
Why Should Christmas Pudding Be Made in Advance?
Making Christmas pudding in advance allows the flavors to mature, resulting in a richer and more complex taste. Ideally, prepare it at least 4-6 weeks ahead of time, storing it in a cool, dark place.
Final Words
Mary Berry’s Christmas Pudding is a timeless holiday dessert that captures the spirit of Christmas with its rich flavors and festive presentation. Whether flambéed with brandy or served with a dollop of custard, this pudding is sure to make your holiday celebrations even more memorable. Enjoy the warmth, tradition, and indulgence of this classic recipe!
More By British Baking Recipes
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Mary Berry Christmas Pudding
- Prep Time: 30
- Cook Time: 360
- Total Time: 6 hours 30 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Steaming
- Cuisine: British
Description
Mary Berry’s Christmas Pudding is a steamed dessert made with a mixture of dried fruits, breadcrumbs, flour, and suet or butter, bound together with eggs and flavored with spices and alcohol. This pudding is steamed for hours, and then stored to mature, allowing the flavors to deepen. It’s typically served flambéed with brandy and accompanied by rich toppings like custard or cream.
Ingredients
- 175g raisins – Adds sweetness and texture.
- 175g currants – A key ingredient in traditional Christmas puddings.
- 175g sultanas – For a fruity and moist texture.
- 50g mixed candied peel (chopped) – Adds a touch of citrus.
- 50g glacé cherries (halved) – For a sweet burst of flavor.
- 150g suet (or grated cold butter) – Adds richness and moisture.
- 150g fresh breadcrumbs – Helps bind the pudding.
- 100g plain flour – Provides structure.
- 100g light brown sugar – Sweetens the pudding with a hint of caramel.
- 1 tsp mixed spice – Adds warm, festive flavors.
- Zest of 1 lemon and 1 orange – For a citrusy aroma.
- 2 large eggs (beaten) – Bind the ingredients.
- 150ml orange juice, apple juice, or tea – Non-alcoholic substitute for brandy or stout, providing flavor and moisture.
- 1 medium apple (peeled and grated) – Adds natural sweetness and moisture.
Instructions
Step 1: Prepare the Ingredients
In a large mixing bowl, combine the raisins, currants, sultanas, candied peel, and glacé cherries. Add the suet, breadcrumbs, flour, brown sugar, mixed spice, and citrus zests. Stir well to distribute the ingredients evenly.
Step 2: Mix the Wet Ingredients
In a separate bowl, mix the beaten eggs, brandy or stout, and grated apple. Pour this mixture into the dry ingredients and stir thoroughly until combined. The batter should have a soft consistency.
Step 3: Prepare the Pudding Basin
Grease the pudding basin with butter. Spoon the mixture into the basin, pressing it down lightly. Leave about 1cm of space at the top for expansion.
Step 4: Cover the Basin
Cover the pudding with a circle of greaseproof paper and a sheet of foil. Fold a pleat in the center to allow for expansion. Tie securely with string around the rim of the basin and create a handle with the string for easy lifting.
Step 5: Steam the Pudding
Place the basin in a large saucepan with enough boiling water to come halfway up the sides of the basin. Cover the saucepan with a lid and steam the pudding gently for 6 hours. Check occasionally to ensure the water doesn’t evaporate, topping up with boiling water as needed.
Step 6: Cool and Store
Once steamed, remove the basin from the saucepan and let the pudding cool completely. Replace the greaseproof paper and foil with fresh ones, then store the pudding in a cool, dark place for up to 6 weeks to mature.
Step 7: Reheat and Serve
To reheat, steam the pudding for 2 hours before serving. Turn it out onto a plate and flambé with warm brandy for a dramatic presentation. Serve with custard, brandy butter, or cream.
