Traditional Christmas pudding recipe
- 90g (3oz) self-raising flour
- 125g (4oz) shredded vegetable suet or grated chilled butter
- 30g (1oz) blanched almonds, shredded
- 125g (4oz) carrot, grated
- 250g (8oz) raisins
- 125g (4oz) currants
- 125g (4oz) sultanas
- 125g (4oz) fresh breadcrumbs
- 1⁄4 tsp grated nutmeg
- 60g (2oz) mixed candied peel, chopped
- 90g (3oz) light muscovado sugar
- Grated zest and juice of 1 lemon
- 2 eggs, beaten
- Butter for greasing
- 75ml (21⁄2fl oz) dark rum or brandy
- Brandy butter, to serve
In a large bowl, combine the flour, suet or butter, almonds, carrot, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar, and lemon zest.
Add the lemon juice and eggs, and stir until well combined.
Lightly butter a 1.25 litre (2 pint) pudding bowl. Spoon in the mixture and level the surface.
Cover with buttered greaseproof paper, then foil, both pleated in the middle. Secure the paper and foil in place by tying string under the rim of the bowl.
Put the bowl into a steamer or saucepan of simmering water. Make sure the water comes halfway up the side of the bowl.
Cover and steam, topping up with boiling water as needed, for about 6 hours.
Remove the bowl from the steamer or pan and leave to cool.
Remove the paper and foil covering. Make a few holes in the pudding with a fine skewer, and pour in the rum or brandy.
Cover the pudding with fresh grease-proof paper and foil. Store in a cool place for up to 3 months.
To reheat for serving, steam the pudding for 2–3 hours.
Serve at once, with brandy butter.
Mary Berry's Winter Cookbook eBook, published by DK, £6.99, is available to download from the iBookstore and Amazon Kindle Store.
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