Mary Berry Christmas Pudding​ Recipe

This traditional Mary Berry Christmas Pudding Recipe is made with rich mixed dried fruit, warming spices, dark suet, citrus zest, and a generous amount of brandy. The result is a deeply flavorful, dark, and moist pudding with a classic boozy kick. This recipe creates the perfect show-stopping dessert for your Christmas dinner, serving 8-10 people.

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Mary Berry Christmas Pudding Recipe Ingredients

For the Fruit:

• 1kg (about 2.2 lbs) mixed dried fruit (use a mix of currants, raisins, and sultanas)
• 150ml (about 2/3 cup) brandy or sherry

For the Pudding Batter:

• 175g (about 6 oz) suet (vegetarian or beef)
• 175g (about 3/4 cup, packed) dark muscovado sugar
• 175g (about 3 cups) fresh white breadcrumbs
• 175g (about 1 1/3 cups) self-raising flour
• 1 tsp mixed spice
• 1 large cooking apple, peeled and coarsely grated
• 1 lemon, zest only
• 1 orange, zest only
• 3 large eggs
• 2 tbsp black treacle (molasses)

How To Make Mary Berry Christmas Pudding Recipe

1. Soak the fruit: Place all the mixed dried fruit into a large bowl. Pour the brandy or sherry over the top, stir well to coat, and cover the bowl. Let the fruit soak for at least 3 hours, but for the best flavor, leave it overnight.
2. Combine dry ingredients: In a very large mixing bowl (the biggest you have!), add the suet, dark muscovado sugar, fresh breadcrumbs, self-raising flour, and mixed spice. Stir with a wooden spoon until everything is evenly combined.
3. Add the fruit and zests: Add the grated apple, lemon zest, and orange zest to the dry ingredients. Add the brandy-soaked fruit, scraping in any liquid left in the bowl. Stir everything together.
4. Mix the wet ingredients: In a separate, smaller bowl, lightly whisk the 3 large eggs. Add the 2 tablespoons of black treacle (molasses) and whisk again until combined.
5. Finish the batter: Pour the egg and treacle mixture into the large bowl with the fruit and flour. Stir everything together very well until all the ingredients are fully mixed. (This is the perfect time for “Stir-up Sunday,” where everyone in the family takes a turn stirring the pudding and making a wish!)
6. Prepare the basin: You will need a 1.7 litre (3 pint) pudding basin. Grease the inside of the basin generously with butter.
7. Fill the basin: Spoon the pudding mixture into the greased basin. Press the mixture down gently with the back of the spoon to pack it in. Leave a small gap (about 1-2 cm) at the top for the pudding to expand.
8. Cover the basin: Cut a large circle of baking paper and a large circle of foil, both several inches wider than the top of the basin. Place the baking paper on top of the foil and fold a 1-inch pleat (fold) down the middle of both. This pleat lets the pudding rise.
9. Secure the cover: Place the foil-and-paper cover on top of the basin, with the paper side touching the pudding mixture. Press the foil down around the rim. Use a long piece of kitchen string to tie it very tightly around the rim of the basin, just under the lip. You can also make a string handle by looping it over the top.
10. Prepare for steaming: Place a small, heatproof saucer or a metal trivet upside down in the bottom of a very large, deep saucepan (one with a lid). This keeps the basin off the bottom of the pot. Place the covered pudding basin on top of the saucer.
11. Steam the pudding: Carefully pour boiling water from a kettle into the saucepan, around the side of the basin, until the water comes halfway up the basin’s side. Put the lid on the large saucepan.
12. Steam for 8 hours: Bring the water to a simmer, then turn the heat down to low. Let the pudding steam for 8 hours. You must check the water level every 1-2 hours and top it up with more boiling water as needed. Do not let the pot boil dry.
13. Cool and store: After 8 hours, carefully lift the basin out of the pot. Let it cool completely. Once cool, remove the foil and paper cover and replace it with fresh baking paper and foil, securing it with string again.
14. On Christmas Day (Reheating): To serve, steam the pudding again in the same way for 1-2 hours until it is hot all the way through.
15. Serve the pudding: Carefully remove the cover. Run a knife around the edge of the pudding to loosen it. Place a serving plate upside down over the basin, and (using oven gloves!) carefully flip both over. The pudding should slide out. Serve immediately.

Recipe Tips

• What is Suet? Suet is a traditional hard fat that gives Christmas pudding its signature rich, moist texture. You can use traditional beef suet or, for a vegetarian option, buy “vegetarian suet” (made from vegetable oils) in the baking aisle.
• What is Black Treacle? This is a very dark, thick syrup, similar to molasses in the US. It is essential for giving the pudding its classic dark color and deep, slightly bitter flavor that balances all the sweetness.
• Don’t Let the Pot Boil Dry: This is the most important rule of steaming. If the water boils away, the pudding will burn and the basin could crack. Set a timer to remind yourself to check the water level and always top it up with boiling water, not cold.
• The Pleat is Important: The fold (or pleat) you make in the foil and paper cover is crucial. As the pudding steams, it will rise, and the pleat gives it room to expand. Without it, the cover could burst.
• Make It Ahead: This pudding is designed to be made ahead. Storing it for a few weeks (or even months) lets the flavors mature and deepen. Store it in a cool, dark, and dry place (like a pantry).

What To Serve Christmas Pudding

This rich pudding is traditionally served hot as the grand finale to Christmas dinner. The most classic accompaniment is Brandy Butter, which melts beautifully over the warm pudding. You can also serve it with a pitcher of thick double cream (heavy cream), warm custard (crème anglaise), or a scoop of vanilla ice cream for a delicious hot-and-cold contrast.

How To Store Christmas Pudding

• Before Christmas (Maturing): After the first 8-hour steam, let the pudding cool completely. Remove the steamy cover and replace it with a fresh, clean piece of baking paper and foil, securing it tightly. Store in a cool, dark, and dry place (a pantry is perfect, not the fridge) for up to 3-4 months.
• After Serving (Leftovers): Once the pudding has been cut, wrap any leftovers tightly in plastic wrap or foil. Store in the refrigerator for up to 1 week. You can reheat slices in the microwave for 30-60 seconds until hot.
• Freeze: You can freeze the whole, cooked pudding or leftover slices. Wrap well in a layer of plastic wrap followed by a layer of foil. It will last in the freezer for up to a year. Thaw overnight before re-steaming or microwaving.

Mary Berry Christmas Pudding Recipe Nutrition Facts

• Calories: 480 kcal
• Total Fat: 15g
• Saturated Fat: 7g
• Sodium: 150mg
• Total Carbohydrate: 80g
• Dietary Fiber: 4g
• Sugars: 65g
• Protein: 5g

Frequently Asked Questions

• Do I really have to steam it for 8 hours? Yes, for a traditional pudding, this long, slow steaming process is essential. It’s what cooks the dense mixture through and slowly caramelizes the sugars, creating the classic dark, rich, and sticky texture.
• Can I “feed” the pudding with more brandy? Yes, if you are making it weeks in advance, you can “feed” it. Every 2-3 weeks, unwrap the top, poke a few small holes in the pudding with a skewer, and drizzle 1-2 tablespoons of brandy over the top. Rewrap it tightly and store it.
• How do I “flame” the pudding for serving? This adds a bit of drama! Gently warm 2-3 tablespoons of brandy in a small saucepan (do not let it boil). Just before serving, pour the warm brandy over the top of the hot pudding and very carefully light it with a long match. The flame will burn for a minute with a blue light. Please be extremely careful when doing this.
• What if I don’t have a pudding basin? A heatproof glass bowl (like a Pyrex bowl) of a similar size (1.7L / 3 pint) will also work. You must follow the steps to grease it and cover it securely with the pleated baking paper and foil just the same.

Try More Recipes:

• Mary Berry​ Fruit Loaf Recipe
• Mary Berry Ginger And White Chocolate Cheesecake​
• Mary Berry Biscoff Cheesecake​ Recipe