Mary Berry’s Christmas Pudding | Pastry Recipes

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  • Bursting with currants, carrots, almonds, rum and candied bark, Mary Berry’s Christmas Pudding Recipe can’t be beat.

    The preparation time for this traditional pudding is just one hour. It’s really just a case of mixing all the ingredients together and adding the mixture to a basin of pudding. But, of course, all Christmas puds require a long steaming beforehand, as well as additional heating on Christmas Day. This Christmas pudding recipe from the baking queen will take a total of 8-9 hours in the steamer. Christmas pudding is traditionally made on Stir-Up Sunday, but Mary points out that this pud can be made up to three months in advance.

    Ingredients

    • 90 g (3 oz) self-rising flour

    • 125 g (4 oz) grated vegetable suet or grated cold butter

    • 30 g (1 oz) blanched almonds, grated

    • 125 g (4 oz) carrots, grated

    • 250g (8oz) raisins

    • 125g (4oz) currants

    • 125g (4oz) raisins

    • 125 g (4 oz) fresh breadcrumbs

    • ¼ teaspoon grated nutmeg

    • 60 g (2 oz) mixed candied peel, chopped

    • 90 g (3 oz) light muscovado sugar

    • grated zest and juice of 1 lemon

    • 2 eggs, beaten

    • butter for greasing

    • 75 ml (21/2 fl oz) dark rum or brandy

    • cognac butter, for serving

    • You will also need:

    • 1.25 liter (2 quart) bowl of pudding

    Method

    • In a large bowl, combine the flour, suet or butter, almonds, carrot, raisins, currants, sultanas, breadcrumbs, nutmeg, candied zest, sugar and lemon zest. lemon. Add lemon juice and eggs and stir until well blended.

    • Lightly butter the bowl of pudding. Pour in the pudding mixture and level the surface.

    • Cover with buttered parchment paper and then aluminum foil, both pleated in the middle. Secure the paper and foil in place by tying a string under the rim of the bowl.

    • Place the bowl in a steamer or pot of simmering water, making sure the water comes halfway up the bowl. Cover and steam, topping up with boiling water if needed, for about 6 hours.

    • Remove the bowl from the steamer or saucepan and allow to cool. Remove the paper and foil. Make a few holes in the pudding with a thin skewer and pour in the rum or cognac.

    • Cover the pudding with fresh parchment paper and foil. Store in a cool place for up to 3 months.

    • To reheat before serving, steam the pudding for 2 to 3 hours. Serve immediately with eau de vie butter.

    Top tips for making Mary Berry’s Christmas pudding…

    When should I make my Christmas pudding?

    Christmas pudding is often made on Stir-Up Sunday, which is the last Sunday before Advent begins. Traditionally, the whole family will stir the Christmas pud and make a wish. A silver coin was also mixed into the mix – whoever found the coin on Christmas It was thought that Day was gaining a little more luck.

    Allowing the pudding to mature for five weeks ensures there is plenty of time for a rich flavor to develop. This pud can be prepared up to three months in advance.

    How to Steam Mary Berry Christmas Pudding?

    After tightly wrapping the edge of the pudding basin with parchment paper, aluminum foil and twine, steam the pudding for six hours in a covered pot half-full of simmering water. Refill regularly with hot water to make sure the pan doesn’t dry out and don’t forget to turn on the extractor hood if you don’t want a very humid kitchen. The pudding will also need extra steam to warm up on D-Day.

    Can I use butter instead of suet in Christmas pudding?

    Yes, butter can be used in place of suet, but must be refrigerated or frozen before grating.

    What can I use instead of suet in a Christmas pudding?

    Vegetarian suet is a great substitute and is available in most supermarkets these days. Vegetable shortening is also a good substitute, but should be frozen overnight for best results.

    Can you steam Christmas pudding?

    Steaming is a gentle form of cooking, so you shouldn’t worry about oversteaming. Unlike baking, steaming will keep the pudding moist.

    How long should I soak fruit for Christmas pudding?

    contrary to Mary Berry’s Christmas Cake, the fruit in This recipe requires no soaking.

    Is Christmas pudding the same as plum pudding?

    Yes. Although the recipe never calls for plums, the word plum was once used to refer to dried fruits such as currants, raisins, and raisins.

    Please note that the nutritional information is per person and based on this Christmas pudding for 8 people.

    This recipe is taken from the Mary Berry Winter Cookbook e-book, published by DK, available on Amazon for £3.49.
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