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