What better way to finish your festive feast than with a decadent and rich dessert? This Mary Berry Christmas Pudding recipe is a timeless classic guaranteed to please the whole family.
Bursting with currants, carrot, almonds, rum and more, this recipe is simple but delicious. Just mix, steam and store it for up to 3 months to let the flavours to develop. It’s Stir up Sunday on 26 November, the traditional day when all the family stir the Christmas pud and making a wish.
This tradition dates back to the Victorian times and families would often add silver coins to the mixture. Then when the pudding is served on Christmas Day those who find the coins in their bowl are thought to gain some extra luck.
Make your own Mary Berry Christmas Pudding:
PREP 1 HOUR
COOK 6 HOURS (plus 2-3 hours on Christmas Day)
90g (3oz) self-raising flour 125g (4oz) shredded vegetable suet or grated chilled butter 30g (1oz) blanched almonds, shredded 125g (4oz) carrot, grated 250g (8 oz) raisins currants – 125g (4oz) sultanas – 125g (4oz) 125g (4oz) fresh breadcrumbs ¼ tsp grated nutmeg 60g (2oz) mixed candied peel, chopped 90g (3oz) light muscovado sugar grated zest and juice of 1 lemon 2 eggs, beaten butter for greasing 75ml (21/2 fl oz) dark rum or brandy brandy butter, to serve
You will also need a 1.25litre (2 pint) pudding bowl
In a large bowl, combine the flour, suet or butter, almonds, carrot, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar and lemon zest. Add the lemon juice and eggs and stir until well combined. Lightly butter the pudding bowl. Spoon in the pudding mixture and level the surface. Cover with buttered greaseproof paper then foil, both pleated in the middle. Secure the paper and foil in place by tying string under the rim of the bowl. Put the bowl into a steamer or saucepan of simmering water, making sure the water comes halfway up the side of the bowl. Cover and steam, topping up with boiling water as needed, for about 6 hours. Remove the bowl from the steamer or pan and leave to cool. Remove the paper and foil covering. Make a few holes in the pudding with a fine skewer and pour in the rum or brandy. Cover the pudding with fresh greaseproof paper and foil. Store in a cool place for up to 3 months. To reheat for serving, steam the pudding for 2-3 hours. Serve at once with brandy butter.
This recipe is from the Mary Berry Winter Cookbook eBook, published by DK, available from Amazon for £3.49
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We hope you have a wonderful day with all your loved ones!