Mary Berry Christmas Pudding

Mary Berry’s Christmas Pudding is made with dried mixed fruit, a cooking apple, orange rind and juice, brandy (or sherry/rum), butter, light muscovado sugar, eggs, self-raising flour, mixed spice, fresh white breadcrumbs, and whole shelled almonds. This traditional Christmas pudding recipe creates a festive dessert that takes about 9 hours and 20 minutes to prepare and can serve up to 6-8 people.

Mary Berry Christmas Pudding Ingredients

For the pudding:

• 450g (1 lb) dried mixed fruit (sultanas, raisins, and snipped apricots)
• 1 small cooking apple, peeled, cored, and roughly chopped
• 1 orange, finely grated rind and juice
• 3 tbsp brandy, sherry, or rum (plus extra for flaming)
• 75g (3 oz) butter, softened (plus extra for greasing)
• 100g (3½ oz) light muscovado sugar
• 2 free-range eggs
• 100g (4 oz) self-raising flour
• 1 tsp mixed spice
• 40g (1½ oz) fresh white breadcrumbs
• 40g (1½ oz) whole shelled almonds, roughly chopped

For the brandy butter:

• 100g (3½ oz) unsalted butter, softened
• 225g (8 oz) icing sugar, sieved
• 3 tbsp brandy, rum, or cognac

To serve:

• 4 tbsp brandy or rum

How To Make Mary Berry Christmas Pudding

1. Marinate: Combine dried fruit, apple, orange juice, and 3 tbsp brandy (or sherry/rum) in a bowl. Leave to marinate for about 1 hour.
2. Cream Butter and Sugar: In a large bowl, cream 75g butter, 100g light muscovado sugar, and grated orange rind until light and fluffy. Gradually beat in 2 eggs, adding a bit of the flour if the mixture starts to curdle.
3. Mix Ingredients: Sift 100g self-raising flour and 1 tsp mixed spice. Fold into the creamed mixture with 40g fresh breadcrumbs and 40g chopped almonds. Stir in the marinated fruit and its liquid.
4. Prepare Bowl: Generously butter a 1.4 liter (2½ pint) pudding bowl. Line the base with a small disc of foil or baking parchment.
5. Fill Bowl: Spoon the mixture into the bowl, pressing down with the back of a spoon. Cover with baking parchment and foil, pleated in the middle to allow for expansion. Tie securely with string and trim excess paper and foil.
6. Cook (Steaming): Place the pudding on the top of a steamer filled with simmering water. Cover and steam for 8 hours, topping up water as needed.
7. Cook (Boiling): Place a metal jam jar lid or pan lid in the base of a large pan as a trivet. Set up a long, double strip of foil between the trivet and the bowl. Lower the bowl onto the trivet and pour in boiling water halfway up the side. Cover, bring to a boil, then simmer for about 7 hours, topping up water as needed.
8. Brandy Butter: Cream 100g unsalted butter until light and fluffy. Beat in 225g icing sugar until smooth. Add 3 tbsp brandy (or rum/cognac) to taste. Spoon into a serving dish, cover, and chill.
9. Cool and Store: Allow the pudding to cool completely. Discard the paper and foil and replace with fresh. Store in a cool, dry place.
10. Reheat and Serve: On Christmas Day, steam or boil the pudding for about 2 hours to reheat. Turn onto a serving plate. Warm 4 tbsp brandy (or rum) in a small pan, pour over the hot pudding and set light to it. Serve with brandy butter.

Recipe Tips

• Marinate Fruit Thoroughly: Make sure to marinate the dried fruit and apple in brandy (or sherry/rum) for at least an hour to ensure the flavors are well absorbed and the pudding is moist.
• Avoid Curdling: When beating in the eggs, add a bit of the flour if the mixture starts to curdle. This helps to keep the pudding’s texture smooth.
• Properly Butter the Bowl: Generously butter the pudding bowl and line the base with foil or parchment to prevent sticking and ensure easy removal.
• Use a Trivet for Boiling: Place a metal lid or jar lid in the base of the boiling pan to keep the pudding bowl from direct contact with the hot pan, which helps avoid burning.
• Reheat Correctly: When reheating the pudding, steam or boil it for about 2 hours to ensure it heats evenly and thoroughly. Avoid microwaving as it can affect the texture.

What To Serve With Christmas Pudding?

This rich Christmas pudding pairs well with brandy butter, vanilla ice cream, or custard. It can also be served alongside fresh fruit, such as berries, or a simple cream sauce for a delicious dessert.

How To Store Leftovers Christmas Pudding?

• Refrigerate: Allow the leftover Christmas pudding to cool completely to room temperature. Once cooled, cover it with fresh paper and foil, and store it in the fridge for up to 1 month.
• Freeze: Christmas pudding can be frozen if necessary. After cooling, wrap it tightly in foil or plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.

How To Reheat Leftovers Christmas Pudding?

• In The Oven: Preheat the oven to 150°C (300°F). Place the pudding in an ovenproof dish, cover it with foil, and heat for about 1 to 1½ hours, or until warmed through.
• In The Microwave: Slice the pudding into portions and place them on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on medium for 2-3 minutes, checking if it’s heated through.
• On The Stove: Place the pudding in a steamer or a pan with a small amount of water. Cover and steam over medium heat for about 1 to 1½ hours, or until heated through.

Mary Berry Christmas Pudding Nutrition Facts

Serving Size: 1 pudding slice (approximately 100g)

• Calories: 295
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 44mg
• Sodium: 75mg
• Potassium: 283mg
• Total Carbohydrate: 47g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Savoury Muffins
• Mary Berry Beef Stew
• Mary Berry All Bran Cake
• Mary Berry Chicken And Ham Pie Recipe