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Mary Berry Christmas Pudding Recipe

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.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
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

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.
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