Mary Berry Christmas Pudding Recipe

This rich, dark Mary Berry Christmas Pudding is made with mixed dried fruits, stout, and shredded suet, ready after a steady six-hour steam. The flavors deepen and mature over time, resulting in a dense, moist sponge that holds its shape perfectly. I make this every Stir-up Sunday because the method is foolproof and yields plenty for leftovers.

Why This Classic Works

Mary’s recipe relies on stout rather than just spirits to provide moisture and a deep, malty undertone. I learned quickly that substituting this with milk makes a lighter pudding, but you lose that traditional dark richness that defines the dish.

The ratio of breadcrumbs to flour is also crucial here. Using fresh breadcrumbs instead of just flour prevents the texture from becoming tough or rubbery during the long steaming process.

Mary Berry Christmas Pudding Ingredients

• 450g dried mixed fruit (sultanas, raisins, currants)
• 100g glacé cherries, halved
• 100g self-raising flour
• 1 tsp ground mixed spice
• 175g fresh white breadcrumbs
• 175g shredded suet (beef or vegetarian)
• 175g dark muscovado sugar
• 1 orange, zest only
• 1 lemon, zest only
• 3 large eggs, beaten
• 150ml stout (such as Guinness)
• Butter, for greasing the basin

How To Make Mary Berry Christmas Pudding

1. Prepare the dry mix: Combine the dried mixed fruit, halved cherries, self-raising flour, breadcrumbs, suet, dark muscovado sugar, mixed spice, and citrus zests in a very large mixing bowl.
2. Add wet ingredients: Pour in the beaten eggs and the stout, then stir thoroughly until the mixture is uniform, dark, and glossy.
3. Fill the basin: Grease a 1.2-litre (2 pint) pudding basin generously with butter, spoon the mixture inside, and level the surface gently with the back of a spoon.
4. Cover and seal: Cut a circle of baking parchment and a slightly larger circle of foil, fold a pleat in the center of both to allow for expansion, and tie them securely over the basin rim with string.
5. Steam the pudding: Place the basin in a steamer or a large pan filled with simmering water halfway up the sides, cover with a lid, and steam gently for 6 to 8 hours.
6. Cool and store: Remove the pudding carefully, let it cool completely, replace the foil and parchment with fresh covers, and store in a cool, dry place until Christmas.

Recipe Tips

• Create a handle: Tie a loop of string across the top of the basin rim to make lifting it out of the hot steamer much easier and safer.
• Check water levels: Keep a kettle boiled and top up the steaming water every hour so the pan never boils dry, which could crack the basin.
• Do not pack tight: Spoon the mixture in gently rather than pressing it down hard, as the suet needs room to expand and lighten the texture.

What To Serve With Christmas Pudding

Serve this pudding piping hot with a generous dollop of brandy butter or a jug of warm vanilla custard. For a lighter contrast, chilled pouring cream helps cut through the richness of the dark fruit and sugar.

How To Store

Store the cooled pudding in a dry cupboard for up to 3 months to allow the flavors to mature. On Christmas Day, re-steam the pudding for 2 to 3 hours before serving to heat it through thoroughly.

FAQs

• Can I use butter instead of suet? Yes, you can grate frozen butter into the mix, but suet gives a lighter, more open texture that is traditional for this dessert.
• What size pudding basin do I need? This recipe fits perfectly into a 1.2-litre (2 pint) pudding basin; ensure it is heatproof before steaming.
• Can I make this alcohol-free? You can replace the stout with the same amount of milk or orange juice, though the flavor will be lighter and less malty.
• Why is my pudding pale? Using dark muscovado sugar and stout is essential for that classic dark color; lighter sugars won’t produce the same deep hue.

Nutrition

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 68g
• Protein: 5g