Mary Berry’s Christmas Pudding

Christmas-Pudding-Masterclass

A distinctive British food usually served with rum or brandy butter, Mary's Christmas Pudding is featured in the Masterclass.

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Ingredients

  • 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

Directions

  1. Measure all the dry ingredients into a large mixing bowl and mix together.
  2. Add all liquid ingredients and mix in gently with a wooden spoon until combined.
  3. 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.
  4. 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.
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