This Mary Berry Christmas Pudding Recipe is a rich and fruity recipe, which includes festive mixed dried fruit and hearty stout (Guinness). It’s the ultimate make-ahead holiday dessert, ready in about 8 hours (cooking time).
Mary Berry Christmas Pudding Recipe Ingredients
- 1 lb (450g) dried mixed fruit (raisins, sultanas, and currants)
- 1 oz (25g) mixed candied peel, finely chopped
- 1 small cooking apple, peeled, cored, and grated
- 1 orange, grated zest and juice
- 1 tablespoon brandy
- 2 tablespoons stout (Guinness) or dark beer
- 2 oz (55g) self-raising flour
- 1 level teaspoon ground mixed spice
- 1 ½ oz (40g) fresh white breadcrumbs
- 3 oz (75g) shredded vegetable suet
- 3 oz (75g) dark muscovado sugar
- 2 large eggs, beaten
How To Make Mary Berry Christmas Pudding Recipe
- Soak the fruit (Day 1): Place the dried mixed fruit, candied peel, grated apple, and orange zest into a large mixing bowl. Pour in the orange juice, brandy, and stout. Stir well to combine. Cover the bowl with a clean tea towel and leave it to marinate overnight (or for at least a few hours) so the fruit plumps up and absorbs the flavors.
- Mix the dry ingredients (Day 2): In a separate large bowl, stir together the self-raising flour, mixed spice, fresh white breadcrumbs, shredded suet, and dark muscovado sugar. Ensure there are no large lumps of sugar.
- Combine and stir: Add the marinated fruit mixture (including any liquid) and the beaten eggs to the dry ingredients. Stir thoroughly until the mixture is dark, sticky, and well-combined. tradition says every family member should take a turn stirring and make a wish!
- Fill the basin: Grease a 2-pint (1.2 liter) pudding basin generously with butter. Spoon the mixture into the basin, pressing it down firmly with the back of a spoon to remove air pockets. Level the top.
- Cover the basin: Cut a circle of baking parchment and a circle of foil, both slightly larger than the top of the basin. Butter the parchment. Place the parchment (butter side down) on top of the pudding, followed by the foil. Pleat the center of the foil/parchment to allow for expansion. Tie securely with kitchen string under the rim of the basin. Create a handle with the string to help lift it.
- Steam the pudding: Place the basin in a large steamer or a large saucepan filled with boiling water halfway up the side of the basin. Cover the pan with a tight-fitting lid. Steam for 6 to 7 hours. Check the water level occasionally and top up with boiling water if necessary so the pan doesn’t boil dry.
- Cool and store: Once cooked, remove the pudding from the steamer and let it cool completely. Remove the old foil and parchment, replace with fresh ones, and store in a cool, dry place until Christmas Day.
Recipe Tips
- What is suet: Suet is a hard white fat (traditionally beef, but vegetable suet is standard now) that gives the pudding its unique light-yet-rich texture. Butter can be used as a substitute (freeze and grate it), but the texture will be heavier.
- The “Pleat” is crucial: When covering the pudding, making a fold or “pleat” in the center of the foil and parchment allows the pudding to rise during the long steam without tearing the cover.
- Basin size: Ensure you use the correct size basin (1.2 liters / 2 pints). If your basin is too small, the mix will overflow; too big, and it might dry out.
- Testing doneness: The pudding is done when it is a deep dark brown color and firm to the touch. A skewer inserted into the center should come out clean.
What To Serve With Mary Berry Christmas Pudding
This intense dessert needs a creamy partner to balance the richness.
- Brandy Butter: A classic hard sauce made of butter, sugar, and cognac.
- Brandy Sauce: A pourable white sauce flavored with brandy.
- Custard: Warm vanilla custard is a family favorite.
- Fresh Cream: Simply pouring double cream over the hot pudding is delicious.
How To Store Mary Berry Christmas Pudding Recipe
- Store: Keep the cooked, cooled, and re-covered pudding in a cool, dry cupboard. It does not need to be refrigerated if it contains alcohol and sugar, which act as preservatives. It can mature for up to 3 months.
- Feed the Pudding: To keep it moist and boozy, you can unwrap it slightly and pour a tablespoon of brandy over it once a week leading up to Christmas.
- Reheat: On Christmas Day, steam the pudding again for 2-3 hours to heat it through before serving. Alternatively, individual slices can be microwaved.
Mary Berry Christmas Pudding Recipe Nutrition Facts
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 120mg
- Total Carbohydrates: 58g
- Dietary Fiber: 4g
- Sugar: 42g
- Protein: 4g
Nutrition information is estimated per serving based on 8 servings.
FAQs
Can I make this gluten-free?
Yes, Mary Berry’s recipe adapts well. Replace the self-raising flour with a gluten-free blend and use gluten-free fresh breadcrumbs. Check that your suet and baking powder are also gluten-free.
Do I have to use Stout/Guinness?
No, you can replace the stout with milk, orange juice, or even tea if you prefer an alcohol-free pudding. However, the stout provides a deep, malty color and flavor that defines a classic pudding.
What if I don’t have a steamer?
You can place a saucer upside down in the bottom of a large stockpot. Place the pudding basin on the saucer and fill with water halfway up the basin. This prevents the pudding from touching the direct heat of the pot base.
Try More Recipes:
- Mary Berry Fruit Loaf Recipe
- Mary Berry Ginger and White Chocolate Cheesecake Recipe
- Mary Berry Biscoff Cheesecake Recipe
Mary Berry Christmas Pudding Recipe
Description
A traditional British Christmas Pudding packed with vine fruits, spices, and stout, steamed to perfection for a dark, rich festive centerpiece.
Ingredients
Instructions
- Combine dried fruits, peel, apple, zest, juice, brandy, and stout. Soak overnight.
- Mix flour, spice, breadcrumbs, suet, and sugar in a large bowl.
- Stir in the soaked fruit and beaten eggs until well combined.
- Grease a 1.2-liter pudding basin. Spoon in the mixture and level.
- Cover with buttered parchment and foil (with a pleat). Tie with string.
- Steam in a pot of simmering water for 6-7 hours.
- Cool, re-cover, and store in a cool place until Christmas.
- Steam for 2 hours to reheat before serving.
Notes
- Tradition: “Stir-up Sunday” (the last Sunday before Advent) is the traditional day to make this pudding to allow flavors to mature.
- Flaming: To flame the pudding, warm a ladle of brandy, light it, and pour it over the hot pudding just before bringing it to the table.
- Water Level: It is vital to check the steamer water level every hour to ensure it doesn’t boil dry.
Mary Berry Christmas Pudding Recipe
