Mary Berry's Christmas pudding recipe
Measure the sultanas, raisins, apricots and apple into a bowl. Add the orange juice, brandy (or rum or sherry). Stir and leave to marinate for about an hour. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin.Put the butter, sugar and orange zest in a large bowl and cream together using a wooden spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs, adding a little of the measured flour if the mixture starts to curdle. Sift together the flour and mixed spice, then fold into the butter mixture along with the breadcrumbs and nuts. Add the soaked dried fruit with their soaking liquid and stir well. Spoon the mixture into the prepared pudding basin and press it down using the back of a spoon. Cover with a layer of baking paper and kitchen foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off any excess paper and foil. To steam, put the pudding in the top of a steamer filled with simmering water. Cover with a lid and steam for 8 hours, topping up the water if necessary. Alternatively, you can boil the pudding. Put a metal jam jar lid into a large saucepan to act as a trivet. Place a long, doubled strip of foil in the pan (this will sit between the trivet and the pudding basin), ensuring the foil strip is long enough to hang over the edges of the pan – this will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours, or until the pudding is a glorious deep brown colour. Top up the water if necessary. For the brandy butter, put the butter in a mixing bowl and cream with a wooden spoon until light and fluffy – or for speed use an electric mixer. Beat in the sieved icing sugar until smooth, then add brandy, rum or cognac, to taste. Spoon into a serving dish, cover and store in the fridge.When cooked through, remove the pudding from the pan and cool completely. Discard the paper and foil lid and replace with fresh. Store in a cool, dry place. To serve on Christmas Day, steam or boil the pudding for about 2 hours to reheat. Turn the pudding onto a serving plate. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and set light to it carefully. Serve with brandy butter, if liked. Measure the sultanas, raisins, apricots and apple into a bowl. Add the orange juice, brandy (or rum or sherry). Stir and leave to marinate for about an hour. Measure the sultanas, raisins, apricots and apple into a bowl. Add the orange juice, brandy (or rum or sherry). Stir and leave to marinate for about an hour. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin. Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin. Put the butter, sugar and orange zest in a large bowl and cream together using a wooden spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs, adding a little of the measured flour if the mixture starts to curdle. Put the butter, sugar and orange zest in a large bowl and cream together using a wooden spoon or a hand-held whisk until light and fluffy. Gradually beat in the eggs, adding a little of the measured flour if the mixture starts to curdle. Sift together the flour and mixed spice, then fold into the butter mixture along with the breadcrumbs and nuts. Sift together the flour and mixed spice, then fold into the butter mixture along with the breadcrumbs and nuts. Add the soaked dried fruit with their soaking liquid and stir well. Add the soaked dried fruit with their soaking liquid and stir well. Spoon the mixture into the prepared pudding basin and press it down using the back of a spoon. Cover with a layer of baking paper and kitchen foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off any excess paper and foil. Spoon the mixture into the prepared pudding basin and press it down using the back of a spoon. Cover with a layer of baking paper and kitchen foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off any excess paper and foil. To steam, put the pudding in the top of a steamer filled with simmering water. Cover with a lid and steam for 8 hours, topping up the water if necessary. To steam, put the pudding in the top of a steamer filled with simmering water. Cover with a lid and steam for 8 hours, topping up the water if necessary. Alternatively, you can boil the pudding. Put a metal jam jar lid into a large saucepan to act as a trivet. Place a long, doubled strip of foil in the pan (this will sit between the trivet and the pudding basin), ensuring the foil strip is long enough to hang over the edges of the pan – this will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours, or until the pudding is a glorious deep brown colour. Top up the water if necessary. Alternatively, you can boil the pudding. Put a metal jam jar lid into a large saucepan to act as a trivet. Place a long, doubled strip of foil in the pan (this will sit between the trivet and the pudding basin), ensuring the foil strip is long enough to hang over the edges of the pan – this will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about 7 hours, or until the pudding is a glorious deep brown colour. Top up the water if necessary. For the brandy butter, put the butter in a mixing bowl and cream with a wooden spoon until light and fluffy – or for speed use an electric mixer. Beat in the sieved icing sugar until smooth, then add brandy, rum or cognac, to taste. Spoon into a serving dish, cover and store in the fridge. For the brandy butter, put the butter in a mixing bowl and cream with a wooden spoon until light and fluffy – or for speed use an electric mixer. Beat in the sieved icing sugar until smooth, then add brandy, rum or cognac, to taste. Spoon into a serving dish, cover and store in the fridge. When cooked through, remove the pudding from the pan and cool completely. Discard the paper and foil lid and replace with fresh. Store in a cool, dry place. When cooked through, remove the pudding from the pan and cool completely. Discard the paper and foil lid and replace with fresh. Store in a cool, dry place. To serve on Christmas Day, steam or boil the pudding for about 2 hours to reheat. Turn the pudding onto a serving plate. To serve on Christmas Day, steam or boil the pudding for about 2 hours to reheat. Turn the pudding onto a serving plate. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and set light to it carefully. Serve with brandy butter, if liked. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and set light to it carefully. Serve with brandy butter, if liked.