Mary Berry's Christmas Pudding Recipe
A traditional Christmas pudding isn't too hard to make with recipe!
Servings 8
Calories 9273kcal
Ingredients
- 90 g 3.2oz self-raising flour
- 125 g 4.4oz shredded vegetable suet or grated chilled butter
- 30 g 1.1oz blanched almonds, shredded
- 125 g 4.4oz carrot, grated
- 250 g 8.8oz raisins
- 125 g 4.4oz currants
- 125 g 4.4oz sultanas
- 125 g 4.4oz fresh breadcrumbs
- 0.25 tsp grated nutmeg
- 60 g 2.1oz mixed candied peel, chopped
- 90 g 3.2oz light muscovado sugar
- 1 lemon grated zest and juice
- 2 eggs beaten
- 1 cup butter for greasing
- 75 ml 2.6fl oz dark rum or brandy
- 1 cup brandy butter to serve
Instructions
- 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 a 1.25 litre (2 pint) pudding bowl. Spoon in the 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. Make 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.
Nutrition
Serving: 1 | Calories: 9273kcal | Carbohydrates: 1631g | Protein: 248g | Fat: 72g | Saturated Fat: 27g | Polyunsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 4039mg | Fiber: 121g | Sugar: 127g