Mary Berry Christmas Pudding Recipe

Mary Berry Christmas Pudding is a rich, traditional British dessert packed with dried fruit, warming spices, citrus, and a moist crumb that becomes beautifully tender after steaming. It has a deep festive flavour with notes of brandy, mixed peel, and dark sugar, making it the centrepiece of many Christmas tables. Although it takes time to steam, the method is straightforward and suitable for confident beginners. Allow around 45 minutes preparation time and 8 hours total steaming time, plus extra time to reheat before serving.

Ingredients

For the Pudding

• 225g currants
• 225g raisins
• 110g sultanas
• 110g dark brown sugar
• 110g fresh white breadcrumbs
• 110g self-raising flour
• 110g shredded suet
• 1 eating apple, peeled and grated
• 50g chopped mixed peel
• 50g chopped almonds
• 1 tsp mixed spice
• Zest of 1 lemon
• Zest of 1 orange
• 3 large eggs, beaten
• 150ml stout or milk
• 3 tbsp brandy

For Serving

• Brandy butter or custard
• Extra warmed brandy for flaming, optional

How to Make Mary Berry Christmas Pudding Recipe

• Prepare the basin: Lightly grease a 1.4 litre pudding basin. Cut a circle of baking parchment for the base and place it inside.
• Mix the dry ingredients: Add the dried fruit, sugar, breadcrumbs, flour, suet, grated apple, mixed peel, almonds, spice and citrus zest to a very large bowl. Stir thoroughly so everything is evenly distributed.
• Add the wet ingredients: Pour in the beaten eggs, stout or milk, and brandy. Mix well until the pudding mixture is thick, moist and fully combined.
• Fill the basin: Spoon the mixture into the prepared basin. Press it down gently and level the top with the back of a spoon.
• Cover securely: Place a sheet of parchment and a sheet of foil over the top, making a pleat in the centre to allow room for expansion. Tie securely with kitchen string.
• Steam the pudding: Put the basin on an upturned saucer inside a deep saucepan. Add boiling water halfway up the basin. Cover with a lid and steam for 8 hours, topping up with more hot water when needed.
• Cool completely: Remove carefully and leave to cool. Replace the parchment and foil with fresh coverings once cold.
• Reheat before serving: Steam again for 2 hours on Christmas Day until piping hot in the centre.
• Serve: Turn out onto a warmed plate. Flame with warmed brandy if desired and serve with brandy butter, cream or custard.

Tips

How do I keep the pudding moist?

Make sure the mixture looks soft and spoonable before steaming. Keep enough water in the pan during cooking so the pudding steams gently throughout.

Can I make it ahead of time?

Yes. Christmas pudding is best made weeks in advance as the flavours deepen during storage.

Why is my pudding crumbly?

This usually means it was too dry. Add a splash more milk or stout when mixing next time.

How do I turn it out neatly?

Run a thin knife around the edge after reheating, place a warm plate on top, then invert carefully.

Serving Suggestions

• Serve with warm brandy butter
• Pair with pouring custard
• Add lightly whipped cream
• Top with toasted nuts for crunch

Storage

Room Temperature

Store wrapped in fresh parchment and foil in a cool, dark cupboard for up to 3 months.

Refrigerator

Keep chilled for up to 4 months if preferred. Bring to room temperature before reheating.

Freezing

Freeze tightly wrapped for up to 1 year. Defrost overnight in the fridge, then steam until hot.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 63g
• Protein: 6g
• Fat: 14g
• Saturated Fat: 6g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Christmas Pudding Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

10

portions

Prep time

45

minutes

Cooking time

8

hours 

Total time

525

minutes

Calories

420

kcal

8

hours 

45

minutes

A classic rich Christmas pudding filled with dried fruit, citrus, breadcrumbs, warming spice and brandy. Moist, deeply flavoured and perfect for festive celebrations.

Ingredients

• 225g currants

• 225g raisins

• 110g sultanas

• 110g dark brown sugar

• 110g fresh white breadcrumbs

• 110g self-raising flour

• 110g shredded suet

• 1 apple, grated

• 50g chopped mixed peel

• 50g chopped almonds

• 1 tsp mixed spice

• Zest of 1 lemon

• Zest of 1 orange

• 3 eggs, beaten

• 150ml stout or milk

• 3 tbsp brandy

Directions

• Grease a 1.4 litre pudding basin and line the base with parchment.
• Mix all dry ingredients, fruit, peel, nuts and apple in a large bowl.
• Stir in eggs, stout or milk and brandy until evenly combined.
• Spoon into basin and press down lightly.
• Cover with parchment and foil, pleating the centre.
• Steam for 8 hours, topping up water as needed.
• Cool completely and store in a cool place.
• Re-steam for 2 hours before serving.
• Turn out, flame with warm brandy if desired, and serve.

Notes

• Keep the pan topped up with hot water during steaming.
• The pudding improves if made several weeks ahead.
• Store wrapped tightly in a cool place until Christmas.