Introduction
Mary Berrry Christmas Pudding Recipe is the epitome of festive cheer. Packed with dried fruits, zesty citrus, and a hint of warming spices, this pudding brings comfort and nostalgia to every bite. Whether it’s your first time making a Christmas pudding or a beloved family tradition, this recipe is perfect for adding that special homemade touch to your holiday celebrations. Gather around the table, light the pudding, and let the festive flavors bring everyone together!
Mary Berrry Christmas Pudding Recipe
Description
Mary Berrry Christmas Pudding Recipe is a traditional British dessert that’s packed with flavor and festive charm. Made with a rich blend of dried fruits like raisins, currants, and sultanas, this pudding is elevated with the tangy zest of oranges and lemons. Ground almonds and dark muscovado sugar add depth, while suet or butter ensures a perfectly moist and indulgent texture. Spices like cinnamon and nutmeg give it that cozy, holiday warmth, and a splash of brandy or stout offers an extra layer of richness. This slow-cooked, steamed pudding is best made in advance, allowing the flavors to develop and intensify over time. When Christmas Day arrives, simply reheat, flame with brandy, and serve with brandy butter or custard for the ultimate festive treat.
Ingredients
Steps For Making Mary Berrry Christmas Pudding Recipe
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Prep the Fruit Mixture:
In a large bowl, combine the currants, sultanas, raisins, mixed peel, glace cherries, and grated carrot. Stir in the suet (or butter), ground almonds, mixed spice, and cinnamon. -
Mix the Dry Ingredients:
Add the muscovado sugar, self-raising flour, and breadcrumbs into the fruit mixture. Stir well until all the ingredients are evenly distributed. -
Add the Citrus Zest:
Grate the zest of the lemon and orange into the mixture and stir through. -
Whisk Wet Ingredients:
In a separate bowl, whisk together the eggs, milk, brandy, and black treacle until smooth. -
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry mixture and stir thoroughly. The mixture should be thick and moist. -
Prepare the Pudding Basin:
Grease a 1.2-liter (2-pint) pudding basin generously with butter. Spoon the pudding mixture into the basin and level the top with a spoon. -
Cover the Pudding:
Cut a circle of baking parchment and place it directly on the surface of the pudding mixture. Then, cover the basin with a large piece of foil or a double layer of greaseproof paper, making a pleat in the center to allow the pudding to expand while steaming. Secure tightly with kitchen string. -
Steam the Pudding:
Place the pudding basin into a large pot or steamer. Fill the pot with enough boiling water to reach halfway up the sides of the basin. Cover the pot with a tight-fitting lid and steam the pudding for 6 hours, checking occasionally to top up the water as needed. -
Cool and Store:
After steaming, remove the pudding from the pot and let it cool completely. Once cooled, replace the parchment and foil and store in a cool, dry place. The pudding can be made up to 6 weeks ahead of time, allowing the flavors to mature. -
Reheat on Christmas Day:
On Christmas Day, steam the pudding for 2 hours to reheat. Once hot, turn it out onto a serving plate. -
Flame the Pudding (Optional):
For a dramatic presentation, heat 2-3 tablespoons of brandy in a small pan. Once hot, carefully light it with a match and pour over the pudding. Serve with brandy butter, cream, or custard.
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