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Mary Berry’s Easy Christmas Pudding Recipe

Mary Berry is a well-known baker in the United Kingdom. She has been cooking for over 40 years and has gained quite a following on television. Her recipe for Christmas pudding is one of the most popular on the internet, and it’s no wonder why!

This pudding is incredibly rich and tasty, with a perfect texture that will have you coming back for more. Best of all, it’s surprisingly easy to make! So if you’re looking for an amazing dessert to wow your guests this holiday season, look no further than Mary Berry’s Christmas pudding recipe!

christmas pudding uk

When was Christmas pudding invented?

Christmas pudding was first created in the 14th century. At that time, it was made with beef and mutton and other ingredients like bread crumbs, raisins, and spices. The pudding was then boiled in a cloth sack.

In the 17th century, the recipe for Christmas pudding began to change. It started to be made with ingredients like sugar, currants, and carrots.

By the 18th century, the pudding had evolved into the dish we now know and love. Today, Christmas pudding is typically made with dried fruit, suet, bread crumbs, and spices like cinnamon and nutmeg. It is usually steamed for several hours before being served on Christmas Day.

christmas crackers table setting

Is Christmas pudding gluten-free?

No, but it can be gluten-free if you use gluten-free breadcrumbs and self-raising flour. You will need 125g of fresh gluten-free breadcrumbs for this recipe and 90g of gluten-free flour.

How to cook this seasonal pudding

This pudding is a traditional British dessert that is usually served during the Christmas season. The pudding is made with dried fruit, suet, bread crumbs, and spices and is often steamed or boiled.

There are many different recipes for Christmas pudding, but the basic ingredients are usually the same. Once the pudding is cooked, it is typically served with brandy butter, hard sauce, or custard.

If you want to try making this at home, you should keep a few things in mind. First of all, it is important to soak the dried fruit in advance to be plump and juicy, but you don’t have to in this recipe. Secondly, make sure to use fresh bread crumbs instead of stale ones; this will make the pudding lighter. Finally, do not overcook the pudding; it should be moist and slightly sticky to the touch.

Can this be a vegan pudding?

I haven’t tried doing a vegan Christmas pudding, but I have found a great recipe for it called the ultimate vegan Christmas pudding, which you may like to check out.

What goes with Christmas pudding?

Many people enjoy eating Christmas pudding with custard or cream. Others prefer to serve it with ice cream or whipped cream. Some people also like to top their pudding with a sauce, such as caramel or chocolate. No matter how you enjoy it, Christmas pudding is a delicious treat that is perfect for celebrating the holiday season!

The most popular serving is brandy butter!

Try my Peanut Butter and Jam Sponge Pudding if you love hot puddings!

christmas pudding liquer recipe

Ingredients

You will need:

  • 90 g Self-Raising Flour
  • 125 g Vegetable Suet Shredded
  • 30 g Blanched Almonds
  • 125 g Grated Carrot
  • 250 g Raisins
  • 125 g Currants
  • 125 g Sultanas
  • 125 g Breadcrumbs
  • ¼ tsp Nutmeg
  • 60 g Mixed candied peel
  • 90 g Light Brown Sugar
  • 1 Lemon grated zest and juice
  • 2 Eggs
  • Butter for greasing
  • 75 ml Rum or brandy

How to make homemade Christmas pudding

  • In a large bowl, mix the flour, suet, almonds, carrots, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar and lemon zest. Add the lemon juice and eggs and mix thoroughly.
  • Grease the pudding bowl with butter. Spoon in the pudding mixture and level the surface.
  • Cover with buttered baking paper, then foil, both pleated in the middle. Secure the paper and foil by tying the string under the rim of the bowl.
  • Put the bowl into a steamer or saucepan of simmering water, making sure the water comes up halfway of the bowl. Cover and steam, topping up with boiling water as needed for about 6 hours.
  • Remove the bowl from the steamer and leave to cool. Remove the covering and make a few holes in the pudding with a skewer and pour in the rum or brandy.
  • Cover the pudding with fresh baking paper and foil and store in a cool place for up to 3 months. To reheat, steam the pudding for 2-3 hours. Serve with brandy butter.

How to store your Christmas pudding

The best thing about this pudding is that you can make it 3 months in advance, so all you need to do at Christmas is re-heat it in a steamer, and the job is done!

Follow these simple storage tips to ensure that your Christmas pudding stays fresh and delicious.

1. When you first make the pudding and added your brandy or rum, wrap it tightly in greaseproof paper and aluminium foil. This will help to seal in the flavours and prevent it from drying out.

2. Store the pudding in a cool, dry place.

More Christmas recipes

Ultimate Christmas Fudge

Eve’s Pudding

Quick Christmas Cake

easy christmas pudding uk

Mary Berrys Easy Christmas Pudding Recipe

Rachel
A rich and dark pudding with fruit, spices and alcohol.
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Pudding
Cuisine British
Servings 10
Calories 447 kcal

Ingredients
 
 

  • 90 g Self-Raising Flour
  • 125 g Vegetable Suet (Shredded)
  • 30 g Blanched Almonds
  • 125 g Grated Carrot
  • 250 g Raisins
  • 125 g Currants
  • 125 g Sultanas
  • 125 g Breadcrumbs
  • ¼ tsp Nutmeg
  • 60 g Mixed candied peel
  • 90 g Light Brown Sugar
  • 1 Lemon (grated zest and juiced)
  • 2 Eggs
  • Butter (for greasing)
  • 75 ml Rum or brandy

Instructions
 

  • In a large bowl, mix the flour, suet, almonds, carrots, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar and lemon zest. Add the lemon juice and eggs and mix tthoroughly.
  • Grease the pudding bowl with butter. Spoon in the pudding mixture and level the surface.
  • Cover with buttered baking paper, then foil, both pleated in the middle. Secure the paper and foil 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 up half way of the bowl. Cover and steam, topping up with boiling water as needed for about 6 hours.
  • Remove the bowl from the steamer and leave to cool. Remove the covering and make a few holes in the pudding with a skewer and pour in the rum or brandy.
  • Cover the pudding with fresh baking paper and foil and store in a cool place for up to 3 months. To re-heat, steam the pudding for 2-3 hours. Serve with brandy butter.
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Nutrition

Calories: 447kcalCarbohydrates: 71gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 137mgPotassium: 535mgFiber: 5gSugar: 31gVitamin A: 2149IUVitamin C: 9mgCalcium: 77mgIron: 2mg
Keyword christmas pudding uk
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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