Ekani Ella This Mary Berry Easter Pudding is a delightful dessert made to crown your Easter celebration. With layers of light sponge, rich dried fruits, creamy custard, and a hint of spice, it captures the essence of traditional British puddings with a festive twist. Served warm or chilled, it’s a comforting and indulgent finish to your Easter meal.
What is Mary Berry Easter Pudding?
Mary Berry’s Easter pudding is a traditional-style British dessert that typically includes brioche or sponge cake slices, soaked dried fruits, and homemade or ready-made custard. Some versions also feature a light citrus note, spiced rum, or brandy, giving it a hot cross bun flavor profile. It’s then baked until set and lightly golden on top.
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Why You Should Try This Recipe
- Perfect for Easter – A dessert with seasonal warmth and flavor
- Comforting and Classic – British baking at its best
- Uses Simple Ingredients – No complex prep required
- Great Make-Ahead Option – Can be prepared in advance
- Versatile Base – Use leftover cake, buns, or brioche
Ingredients Needed to Make Mary Berry Easter Pudding
- Brioche or Hot Cross Buns (4–5 slices or buns, halved and buttered)
- Mixed Dried Fruits (150g / 1 cup – raisins, sultanas, chopped apricots)
- Zest of 1 Orange
- Orange Juice or Spiced Rum (3 tbsp)
- Eggs (3 large)
- Milk (300ml / 1¼ cups)
- Double Cream (150ml / ⅔ cup)
- Caster Sugar (75g / ⅓ cup)
- Vanilla Extract (1 tsp)
- Ground Cinnamon or Nutmeg (½ tsp, optional)
- Butter (for greasing the dish)
- Optional: Icing sugar for dusting
Equipment Needed
- Ovenproof baking dish
- Mixing bowl
- Whisk
- Small saucepan (if heating the custard mixture)
- Grater or microplane for orange zest
Instructions to Make Mary Berry Easter Pudding
Step 1: Preheat the oven
- Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Lightly grease a baking dish with butter.
Step 2: Prepare the buns and fruit
- Slice and lightly butter the brioche or hot cross buns. Arrange them in overlapping layers in the dish. In a small bowl, mix the dried fruits with orange zest and juice (or rum) and let them soak for a few minutes.
Step 3: Make the custard mixture
- In a bowl, whisk the eggs, milk, cream, sugar, vanilla, and cinnamon/nutmeg (if using) until smooth. You can gently warm this mixture on the stove for a creamier result (optional).
Step 4: Assemble the pudding
- Scatter the soaked fruits evenly over the layered buns. Pour the custard mixture over the top, pressing down lightly to help the bread absorb the liquid. Let it sit for 10–15 minutes.
Step 5: Bake
- Bake in the preheated oven for 35–40 minutes, or until the custard is set and the top is golden brown. Let it rest for 5–10 minutes before serving.
What Goes Well With Mary Berry Easter Pudding
- Pouring Cream or Custard – Classic accompaniment
- Vanilla Ice Cream – A cool contrast to the warm pudding
- Fresh Berries – For color and tartness
- Lemon Curd Drizzle – Adds zing
- Spiced Compote – For depth and seasonal warmth
- A Dusting of Icing Sugar – For a pretty finish
Expert Tips for the Best Easter Pudding
- Use Stale Bread or Buns – They absorb more custard
- Soak the Fruit in Advance – Enhances flavor
- Don’t Overbake – Custard should be set but still slightly wobbly in the center
- Add Citrus Zest – Brightens the flavor
- Let It Rest – Flavors settle and slice better after cooling slightly
Easy Variations of Mary Berry Easter Pudding
- Chocolate Chip Brioche – Adds indulgence
- Add Apple or Pear Slices – For a fruity texture
- Use Leftover Cake – Victoria sponge or Madeira cake works well
- Mini Individual Servings – Perfect for portion control
- Top with Almond Flakes – For crunch
Best Practices to Store Leftovers
- Refrigerate in an Airtight Container – Keeps for up to 3 days
- Reheat Gently – In a microwave or oven with a splash of milk or cream
- Freeze in Portions – Wrap tightly; best used within 1 month
- Serve Chilled or Warm – Both work beautifully
Nutrition Value (per serving, based on 6 servings)
- Calories: ~350
- Carbohydrates: ~40g
- Fat: ~18g
- Protein: ~8g
- Sugar: ~22g
FAQs
Can I use hot cross buns in this pudding?
Yes, hot cross buns work beautifully in Easter pudding. Their spiced flavor and soft texture make them perfect for soaking up the custard mixture.
Can I make Easter pudding in advance?
Absolutely. You can assemble the pudding a few hours ahead, refrigerate it, and then bake just before serving. Leftovers also keep well and can be reheated.
Can I use ready-made custard instead of making my own?
Yes, for a shortcut, you can use ready-made custard. Just make sure it’s pourable and not too thick, so the bread can absorb it properly.
What’s the best bread to use for this recipe?
Brioche, challah, or slightly stale white bread are ideal. You can also use leftover cake or panettone for a sweeter twist.
Final Words
Mary Berry’s Easter Pudding is the perfect combination of comfort, tradition, and flavor. It brings warmth to the Easter table and is a lovely way to use up leftover buns or brioche. Whether served with cream, ice cream, or fruit, it’s a dessert that always feels special.
