Mary Berry's Christmas pudding recipe

Name: Mary Berry's Christmas pudding recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large bowl, combine the flour, suet or butter, almonds, carrot, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar, and lemon zest.
2
Add the lemon juice and eggs, and stir until well combined.
3
Lightly butter a 1.25 litre (2 pint) pudding bowl.
4
Spoon in the mixture and level the surface.
5
Cover with buttered greaseproof paper, then foil, both pleated in the middle.
6
Secure the paper and foil in place by tying string under the rim of the bowl.
7
Put the bowl into a steamer or saucepan of simmering water.
8
Make sure the water comes halfway up the side of the bowl.
9
Cover and steam, topping up with boiling water as needed, for about 6 hours.
10
Remove the bowl from the steamer or pan and leave to cool.
11
Remove the paper and foil covering.
12
Make a few holes in the pudding with a fine skewer, and pour in the rum or brandy.
13
Cover the pudding with fresh greaseproof paper and foil.
14
Store in a cool place for up to 3 months.
15
To reheat for serving, steam the pudding for 2-3 hours.
16
Serve at once, with brandy butter.

1465

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Mary Berry's Christmas pudding recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!