Our Christmas Traditions + Christmas Pudding Recipe
The Purple Pumpkin Blog
The Purple Pumpkin Blog
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  • 1 reviews Mary Berry's Christmas Pudding Recipe Print Prep time 15 mins Cook time 6 hours Total time 6 hours
  • 15 mins Recipe type: Dessert Cuisine: English Serves: 8 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 Method 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. 3.2.2885



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