Mary Berrys Easy Christmas Pudding Recipe
A rich and dark pudding with fruit, spices and alcohol.
Equipment
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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Calories: 447kcalCarbohydrates: 71gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 137mgPotassium: 535mgFiber: 5gSugar: 31gVitamin A: 2149IUVitamin C: 9mgCalcium: 77mgIron: 2mg
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