Mary Berry Christmas Pudding Recipe

A proper Christmas pudding is one of the most ancient and most distinctively British things in all of festive cooking.

Dark, dense, packed with fruit and spice, steamed for hours until it becomes something completely unique in texture and flavour  sticky, moist, almost truffle-like in its richness and then flamed at the table with brandy in a moment of theatre that marks Christmas dinner as properly complete.

Mary Berry’s Christmas pudding recipe is the version I have made every year for as long as I can remember. The fruit is soaked overnight in brandy and stout both essential for the depth of flavour and colour that defines this pudding.

The steaming time is long six hours but almost entirely hands-off. And the pudding can be made up to three months in advance, stored, and resteamed on Christmas Day for just two hours.

Make it on Stir-Up Sunday the last Sunday before Advent — and stir in your wish for the year ahead. It is one of the great British food traditions and this recipe does it full justice.

Why Christmas Pudding Takes Time

A Christmas pudding is not a dish that can be rushed. The long steaming time — six hours — is not optional. During this time, the pudding transforms completely. The fruit absorbs the alcohol and the stout.

The sugars caramelise gently. The texture becomes sticky and dense. The colour deepens to almost black. The flavour develops the kind of complexity that no faster method can replicate.

Making it ahead — weeks or even months in advance — deepens the flavour further. A pudding made in October and served at Christmas is significantly better than one made in December.

Ingredients for Mary Berry Christmas Pudding

Fruit Soak (Night Before)

• 200g sultanas
• 200g currants
• 150g raisins
• 100g dried cranberries
• 75g mixed peel
• 100ml brandy
• 100ml Guinness or stout

For the Pudding

• 150g plain flour, sifted
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• 150g fresh white breadcrumbs
• 150g shredded suet (vegetable or beef)
• 150g soft dark brown sugar
• 2 tbsp black treacle
• 3 large eggs, beaten
• Zest of 1 unwaxed orange
• Zest of 1 unwaxed lemon
• 75g blanched almonds, roughly chopped
• 50g glacé cherries, halved, rinsed, and dried

To Flame and Serve

• 3–4 tbsp brandy, warmed
• Sprig of holly to decorate
• Brandy butter, cream, or vanilla ice cream

How to Make Mary Berry Christmas Pudding — Step by Step

Step 1 — Soak the Fruit (Night Before)

Combine all the dried fruit and mixed peel in a large bowl. Pour over the brandy and stout. Stir well, cover, and leave to soak overnight. The fruit will absorb the liquid and become plump and extraordinarily fragrant.

Step 2 — Make the Pudding Mixture

In a very large mixing bowl, combine the sifted flour, mixed spice, cinnamon, and nutmeg. Add the breadcrumbs, suet, and dark brown sugar. Stir to combine.

Add the soaked fruit and all its liquid, the black treacle, beaten eggs, orange zest, lemon zest, blanched almonds, and glacé cherries. Stir everything together thoroughly until completely combined.

At this point — tradition demands it — every member of the household should stir the mixture from east to west and make a wish.

Step 3 — Fill the Basin

Generously grease a 1.2 litre pudding basin with butter. Cut a disc of baking parchment to fit the base and press it in.

Spoon the pudding mixture into the basin, pressing it in and levelling the top — it should come to within 2cm of the rim.

Cover the top of the basin with a double layer of baking parchment and then a layer of foil, both pleated across the centre to allow for expansion. Tie firmly with kitchen string around the rim, creating a handle across the top for lifting.

Step 4 — Steam for Six Hours

Place the pudding basin in a large saucepan on a trivet or upturned saucer. Pour in enough boiling water to come halfway up the sides of the basin. Cover the saucepan with a tight lid and steam over a low heat for six hours.

Check the water level every hour and top up with boiling water as needed — never let the pan boil dry.

After six hours, remove the basin carefully and leave to cool completely.

Step 5 — Store

Once completely cool, replace the parchment and foil coverings with fresh ones. Store in a cool, dry place for up to three months.

Step 6 — Reheat on Christmas Day

On Christmas Day, steam the pudding for two hours using the same method. Check the water level every 30 minutes.

Turn out onto a warm serving plate. Decorate with a sprig of holly.

Step 7 — Flame at the Table

Warm the brandy in a small saucepan until it just begins to simmer — do not let it boil or the alcohol will evaporate. Pour over the pudding. Dim the lights. Ignite immediately with a long match or lighter. Carry to the table flaming. It will flame for about 30 seconds.

My Top Tips For Mary Berry Christmas Pudding

Soak the fruit overnight — longer if possible. Forty-eight hours of soaking gives an even more deeply flavoured pudding. The fruit absorbs the brandy and stout completely and the resulting mixture is extraordinarily rich and aromatic.

Never let the steaming pan boil dry. Set a timer every hour as a reminder to check the water level. A pan that boils dry can crack the basin and ruin the pudding.

Make it as early as possible. Stir-Up Sunday is the traditional date — the last Sunday before Advent, usually in late November. October is even better. A pudding made months ahead develops layers of flavour that a recently made one simply cannot replicate.

Use both brandy and stout. The combination is essential. Brandy provides warmth and depth. Stout provides colour, bitterness, and a slightly malty background flavour. Together they give the pudding its characteristic character. Neither can be fully replaced by the other.

Warm the brandy before flaming. Cold brandy will not ignite. Warm it in a saucepan until just simmering — not boiling — and pour over immediately before lighting.

Keep a jug of water nearby when flaming. A safety precaution that takes no effort and avoids potential disaster. The flames are brief and beautiful but should be treated with respect.

Serving Suggestions

With brandy butter — the traditional accompaniment and the finest. With fresh double cream poured simply over. With vanilla ice cream for those who prefer cold against hot. Served flaming at the table — always, if you can — for the full Christmas experience.

How to Store Mary Berry Christmas Pudding

Uncooked pudding: Store in the basin, sealed with fresh parchment and foil, in a cool dark place for up to 3 months.

After Christmas Day reheating: Leftovers keep in the fridge for up to 1 week. Reheat individual portions in the microwave for 2 to 3 minutes.

In the freezer: The pudding freezes well for up to 12 months after its initial six-hour steam. Defrost in the fridge overnight and steam for the full two hours on Christmas Day.

Mary Berry Christmas Pudding Recipe

Mary Berry's Christmas pudding is rich, dark, and packed with fruit — steamed for hours and flamed at the table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Servings: 10 Portions

Course: Dessert

Cuisine: British

Calories: 420

Ingredients Method Notes

Ingredients

  

• Fruit Soak Night Before:
• 200 g sultanas
• 200 g currants
• 150 g raisins
• 100 g dried cranberries
• 75 g mixed peel
• 100 ml brandy
• 100 ml Guinness or stout
• Pudding:
• 150 g plain flour sifted
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• 150 g fresh white breadcrumbs
• 150 g shredded suet
• 150 g soft dark brown sugar
• 2 tbsp black treacle
• 3 large eggs beaten
• Zest of 1 unwaxed orange
• Zest of 1 unwaxed lemon
• 75 g blanched almonds roughly chopped
• 50 g glacé cherries halved, rinsed and dried
• To Serve:
• 3 –4 tbsp brandy warmed
• Sprig of holly
• Brandy butter cream, or ice cream

CHECK THIS RECIPE  Mary Berry Mini Christmas Cakes Recipe

Method

 

1. Night before: combine all fruit and peel with brandy and stout. Cover and soak overnight.
2. In a large bowl, combine flour, spices, breadcrumbs, suet, and dark brown sugar. Add soaked fruit and all liquid, treacle, beaten eggs, zests, almonds, and cherries. Stir thoroughly. Make a wish.
3. Grease a 1.2 litre pudding basin. Spoon in mixture. Cover with pleated double parchment and foil. Tie firmly with string — create a handle for lifting.
4. Place on a trivet in a large pan. Pour boiling water halfway up the basin. Cover tightly. Steam on low heat for 6 hours. Check water level every hour. Never let it boil dry.
5. Cool completely. Replace coverings with fresh parchment and foil. Store in a cool dark place for up to 3 months.
6. On Christmas Day, steam for 2 hours. Turn out onto a warm plate. Decorate with holly.
7. Warm brandy until just simmering. Pour over pudding. Dim the lights. Flame immediately. Carry to the table.

Notes

Soak fruit overnight minimum — 48 hours is even better.

Never let the steaming pan boil dry — check every hour.

Make as early as possible — October or Stir-Up Sunday is ideal.

Use both brandy and stout — the combination is essential.

Warm the brandy before flaming — cold brandy will not ignite.

Stores in a cool dark place for up to 3 months. Freezes for up to 12 months.

Frequently Asked Questions

When should I make my Christmas pudding?

Stir-Up Sunday — the last Sunday before Advent — is the traditional date. This is usually in late November. Making it in October gives an even better result. The longer it matures, the better it tastes.

Can I make Christmas pudding without alcohol?

Yes — replace the brandy and stout with orange juice and cold strong tea. The pudding will be slightly less rich but still deeply flavoured and delicious. It will not flame at the table without alcohol, but this is purely theatrical.

Can I use a slow cooker instead of steaming?

Yes — cook on low for eight to ten hours. Place the covered pudding basin in the slow cooker and pour boiling water around it to come halfway up the sides. The result is excellent and requires no monitoring of water levels.

Why is my Christmas pudding dry?

Either the fruit was not soaked long enough, the steaming pan boiled dry at some point, or the pudding was cooked at too high a heat. Soaking overnight and maintaining a consistent gentle steam throughout is essential.

Can I use vegetable suet instead of beef?

Yes — vegetable suet works perfectly well and makes the pudding suitable for vegetarians. The texture and flavour are very similar to beef suet.

What do I do if my pudding will not turn out of the basin?

Run a palette knife around the edge between the pudding and the basin. Place a warm serving plate over the top, hold firmly, and invert confidently. If it still sticks, return it to the basin and run a thin knife more thoroughly around the entire edge before trying again.