Mary Berry’s Plum Pudding is a traditional British dessert often served during the Christmas season. Despite its name, “plum pudding” actually contains no plums, as it’s made with dried fruits like raisins, currants, and sultanas. This rich, dense pudding is packed with warm spices, citrus zest, and dark sugar, giving it a delightful depth of flavor. Typically steamed for several hours, this dessert has a wonderfully moist texture and is traditionally served with a warm brandy or custard sauce.
What is Mary Berry Plum Pudding?
Mary Berry’s Plum Pudding is a traditional steamed pudding made with dried fruits, spices, suet (or butter), breadcrumbs, and a touch of brandy or rum. The mixture is packed tightly and steamed for several hours, which gives it a dense, moist texture. This dessert is usually prepared weeks in advance to allow the flavors to develop, and it’s often served with a rich sauce or custard.
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Why You Should Try This Recipe
- Rich and Flavorful: Full of dried fruits, spices, and brandy for a deep flavor.
- Holiday Tradition: A must-have for Christmas festivities.
- Moist and Dense Texture: Steaming creates a soft, tender pudding.
- Make-Ahead Friendly: Prepare weeks in advance for the best flavor.
- Great for Celebrations: Impress guests with a classic British dessert.
Ingredients Needed to Make Mary Berry Plum Pudding
- 100g Plain Flour: Adds structure to the pudding.
- 100g Fresh White Breadcrumbs: Helps bind and add texture.
- 175g Dark Brown Sugar: Sweetens the pudding and adds a rich flavor.
- 175g Suet (or grated cold butter for a vegetarian option): Adds richness and keeps the pudding moist.
- 225g Currants: Adds natural sweetness and texture.
- 225g Sultanas: A classic ingredient for traditional plum pudding.
- 225g Raisins: Complements the other dried fruits.
- 1 Large Cooking Apple (peeled, cored, and grated): Adds moisture and a fresh flavor.
- Grated Zest of 1 Lemon: Adds brightness to the flavor.
- Grated Zest of 1 Orange: Complements the spices and dried fruits.
- 1 tsp Ground Mixed Spice: A blend of warm spices like cinnamon, nutmeg, and cloves.
- 1/2 tsp Ground Cinnamon: Adds warmth and depth.
- 2 Large Eggs: Helps bind the ingredients.
- 150ml Brandy, Rum, or Stout: Adds moisture and flavor.
- Juice of 1 Lemon: Balances the sweetness and adds freshness.
Equipment Needed
- Pudding Basin (1.5-liter capacity): For steaming the pudding.
- Mixing Bowl: For combining ingredients.
- Wooden Spoon: For mixing.
- Greaseproof Paper and Foil: To cover the pudding basin.
- String: To tie the paper and foil securely.
- Steamer or Large Pot: For steaming the pudding.
Instructions to Make Mary Berry Plum Pudding
Step 1. Prepare the Pudding Basin
Grease a 1.5-liter pudding basin with butter and set it aside. This will help prevent the pudding from sticking during steaming.
Step 2. Mix the Dry Ingredients
In a large mixing bowl, combine the plain flour, breadcrumbs, dark brown sugar, and suet (or grated butter). Add the currants, sultanas, raisins, grated apple, lemon zest, orange zest, mixed spice, and cinnamon. Stir to combine all the dry ingredients.
Step 3. Add the Wet Ingredients
In a separate bowl, beat the eggs and stir in the brandy (or rum/stout) and lemon juice. Pour this mixture over the dry ingredients and mix thoroughly until everything is well combined.
Step 4. Transfer to the Pudding Basin
Spoon the mixture into the greased pudding basin, pressing down lightly to ensure there are no air pockets. Cover the top with a layer of greaseproof paper and a layer of foil, pleated in the center to allow for expansion. Tie securely with string.
Step 5. Steam the Pudding
Place the pudding basin in a steamer or large pot filled with simmering water. The water should come halfway up the sides of the basin. Cover with a lid and steam for about 5-6 hours, checking occasionally to add more boiling water as needed.
Step 6. Cool and Store
After steaming, remove the pudding from the pot and let it cool completely. Once cool, replace the greaseproof paper and foil with fresh layers, then store in a cool, dark place. You can prepare this pudding up to several weeks in advance to allow the flavors to mature.
Step 7. Reheat Before Serving
When ready to serve, steam the pudding again for 1-2 hours to warm it through. Turn out onto a plate and serve with brandy sauce, custard, or whipped cream.
What Goes Well With Mary Berry Plum Pudding
- Brandy Sauce – A classic pairing with plum pudding.
- Custard – Adds a creamy, rich texture to each bite.
- Whipped Cream – Light and airy, perfect for balancing the dense pudding.
- Vanilla Ice Cream – A modern twist that provides a cool contrast.
- Fresh Berries – Adds a hint of tartness and freshness.
Expert Tips for Making the Best Mary Berry Plum Pudding
For a perfect plum pudding, keep these tips in mind:
- Prepare in Advance – The flavors improve with time, so make it a few weeks ahead.
- Steam Thoroughly – Ensure the pudding is fully steamed to get a moist, rich texture.
- Use Fresh Spices – Freshly ground spices make a big difference in flavor.
- Keep Water Level Constant – Check the pot regularly and add boiling water to maintain the level.
- Serve Warm – Reheat the pudding by steaming before serving for the best texture.
Easy Variations of Mary Berry Plum Pudding
Try these variations for unique flavors:
- Add Nuts – Chopped almonds or walnuts add texture.
- Use Dark Chocolate Chips – Adds a touch of chocolatey richness.
- Try Different Spirits – Replace brandy with sherry, whiskey, or rum.
- Add Crystallized Ginger – For a hint of spice and sweetness.
- Use Orange Juice – For an alcohol-free version, replace the alcohol with orange juice.
Best Practices to Store Mary Berry Plum Pudding
- Store in a Cool, Dark Place – Keeps the pudding fresh for weeks or even months.
- Refrigerate After Serving – Store any leftovers in the fridge, wrapped well, for up to 1 week.
- Freeze for Longer Storage – Wrap tightly and freeze for up to 3 months; thaw and steam to reheat.
Best Practices to Reheat Mary Berry Plum Pudding
- Steam for 1-2 Hours – Re-steam the pudding before serving for the best texture.
- Microwave Individual Slices – Microwave on low for 1-2 minutes if reheating individual portions.
- Serve with Warm Sauce – Serving with warm brandy sauce or custard enhances the flavor.
How Can I Make Mary Berry Plum Pudding Healthier?
- Use Less Sugar – Reduce sugar slightly if desired.
- Swap Suet for Coconut Oil – For a vegetarian and lighter option.
- Add Extra Fruit Instead of Sugar – Add dried apricots or prunes for sweetness.
- Replace White Flour with Whole Wheat – Adds fiber and a nuttier flavor.
- Use Low-Fat Custard – Serve with a lighter custard for fewer calories.
Nutrition Value (per serving)
- Calories: 370
- Carbohydrates: 65g
- Protein: 4g
- Fat: 10g
- Fiber: 5g
- Sugar: 45g
FAQs
Can I Make Mary Berry Christmas Plum Pudding in Advance?
Yes, you can make Christmas plum pudding up to several weeks, even months, in advance. The flavors deepen over time, so many people prepare it up to 2-3 months before Christmas. Just wrap it well and store in a cool, dark place until ready to reheat and serve.
How Long Should I Steam Christmas Plum Pudding?
The initial steaming time for Christmas plum pudding is typically 5-6 hours. Before serving, steam it again for 1-2 hours to reheat. This ensures the pudding is warm and maintains its rich, moist texture.
Can I Make Mary Berry Christmas Plum Pudding Without Alcohol?
Yes, you can make plum pudding without alcohol by substituting the brandy or rum with apple juice, orange juice, or strong tea. This keeps the pudding moist and adds flavor without the alcohol.
How Should I Store Leftover Christmas Plum Pudding?
After serving, wrap leftover plum pudding tightly in plastic wrap and foil, and refrigerate. It will keep for up to 1 week in the fridge, or you can freeze it for up to 3 months. Reheat by steaming or microwaving individual portions.
Final Words
Mary Berry’s Plum Pudding is a festive classic with a rich blend of dried fruits, spices, and a hint of brandy, making it the perfect dessert for holiday celebrations. Serve it with a warm brandy sauce, custard, or a dollop of whipped cream, and enjoy this traditional British treat with family and friends. This plum pudding is sure to bring warmth and comfort to your holiday season!
More Recipes By British Baking Recipes
- Mary Berry Marzipan
- Mary Berry Dundee Cake
- Mary Berry Date and Banana Cake
- Mary Berry Raspberry and White Chocolate Cake
Mary Berry Plum Pudding Recipe
- 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 Plum Pudding is a traditional steamed pudding made with dried fruits, spices, suet (or butter), breadcrumbs, and a touch of brandy or rum. The mixture is packed tightly and steamed for several hours, which gives it a dense, moist texture. This dessert is usually prepared weeks in advance to allow the flavors to develop, and it’s often served with a rich sauce or custard.
Ingredients
- 100g Plain Flour: Adds structure to the pudding.
- 100g Fresh White Breadcrumbs: Helps bind and add texture.
- 175g Dark Brown Sugar: Sweetens the pudding and adds a rich flavor.
- 175g Suet (or grated cold butter for a vegetarian option): Adds richness and keeps the pudding moist.
- 225g Currants: Adds natural sweetness and texture.
- 225g Sultanas: A classic ingredient for traditional plum pudding.
- 225g Raisins: Complements the other dried fruits.
- 1 Large Cooking Apple (peeled, cored, and grated): Adds moisture and a fresh flavor.
- Grated Zest of 1 Lemon: Adds brightness to the flavor.
- Grated Zest of 1 Orange: Complements the spices and dried fruits.
- 1 tsp Ground Mixed Spice: A blend of warm spices like cinnamon, nutmeg, and cloves.
- 1/2 tsp Ground Cinnamon: Adds warmth and depth.
- 2 Large Eggs: Helps bind the ingredients.
- 150ml Brandy, Rum, or Stout: Adds moisture and flavor.
- Juice of 1 Lemon: Balances the sweetness and adds freshness.
Instructions
Step 1. Prepare the Pudding Basin
Grease a 1.5-liter pudding basin with butter and set it aside. This will help prevent the pudding from sticking during steaming.
Step 2. Mix the Dry Ingredients
In a large mixing bowl, combine the plain flour, breadcrumbs, dark brown sugar, and suet (or grated butter). Add the currants, sultanas, raisins, grated apple, lemon zest, orange zest, mixed spice, and cinnamon. Stir to combine all the dry ingredients.
Step 3. Add the Wet Ingredients
In a separate bowl, beat the eggs and stir in the brandy (or rum/stout) and lemon juice. Pour this mixture over the dry ingredients and mix thoroughly until everything is well combined.
Step 4. Transfer to the Pudding Basin
Spoon the mixture into the greased pudding basin, pressing down lightly to ensure there are no air pockets. Cover the top with a layer of greaseproof paper and a layer of foil, pleated in the center to allow for expansion. Tie securely with string.
Step 5. Steam the Pudding
Place the pudding basin in a steamer or large pot filled with simmering water. The water should come halfway up the sides of the basin. Cover with a lid and steam for about 5-6 hours, checking occasionally to add more boiling water as needed.
Step 6. Cool and Store
After steaming, remove the pudding from the pot and let it cool completely. Once cool, replace the greaseproof paper and foil with fresh layers, then store in a cool, dark place. You can prepare this pudding up to several weeks in advance to allow the flavors to mature.
Step 7. Reheat Before Serving
When ready to serve, steam the pudding again for 1-2 hours to warm it through. Turn out onto a plate and serve with brandy sauce, custard, or whipped cream.
