Mary Berry’s Christmas Pudding
A distinctive British food usually served with rum or brandy butter, Mary's Christmas Pudding is featured in the Masterclass.
- 50g currants
- 200g raisins
- 200g sultanas
- 200g Demerara sugar
- 100g fresh breadcrumbs
- 50g mixed peel
- 50g nibbed almonds
- 30g red glace cherries halved
- Finely grated rind of 1 orange
- Finely grated rind of 1 lemon
- Half a teaspoon of mixed spice
- 85g butter, melted
- 1 egg
- 45g brandy
- 45g sherry
- 1 tablespoon lemon juice
- Measure all the dry ingredients into a large mixing bowl and mix together.
- Add all liquid ingredients and mix in gently with a wooden spoon until combined.
- Fill a basin, press surface with a spoon. Cover with disc of bakewell paper. Cut a disc of foil about 2 inches larger than the basin. Fold a pleat in the centre of the foil and fit onto the top of the basin to form a lid. Tightly secure the edges by twisting the foil around the lip.
- Sit a saucer into the base of a large saucepan and sit the pudding basin on top. Fill with water until it comes half way up the basil. Bring to the boil, cover with a lid, lower the heat until just simmering and cook for about 7 hours or until the pudding is risen and cooked in the center.