Mary Berry 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.
- Prep Time: 30
- Cook Time: 360
- Total Time: 6 hours 30 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Steaming
- Cuisine: British
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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-christmas-pudding/