Mary Berry's Traditional Christmas Pudding
A rich dark Christmas pudding which has been in my sister-in-law's family for years. Two hours in the simmering oven on Christmas Day. There is no sugar in this recipe as I find it just sweet enough. Do add sugar if you prefer.
- 6oz (175g) raisins
- 3oz (75g) currants
- 3oz (75g) sultanas
- 2oz (50g) candied peel, chopped
- 2oz (50g) blanched almonds, chopped
- 3oz (75g) self-raising flour
- 2 eggs
- 4oz (100g) fresh white breadcrumbs
- 4oz (100g) shredded suet
- ¼ pint (125ml) Guinness
- 1 cooking apple, peeled, cored and diced
- grated rind and juice of 1 orange
- grated rind and juice of 1 lemon
- 2 tablespoons black treacle
- ½ teaspoon ground nutmeg
- ½ teaspoon ground mixed spice
Grease a 2 pint (1 litre) pudding basin. Place all the ingredients in a large bowl and mix together very thoroughly. Turn into the prepared basin, cover with greased greaseproof paper and a foil lid and lift into a pan, pour water half way up the side of the basin. Cover and bring to the boil then simmer on the simmering plate for 30 minutes.
2,3 and 4 oven AGA: Simmering oven: with the grid shelf on the floor of the oven, transfer the pan with the water and the pudding to the oven for 12 hours or overnight. Next day, remove from the pan, cool and cover with fresh foil to store. On Christmas Day: stand in a pan, pour water half way up the side of the basin. Bring to the boil, cover and simmer for 30 minutes on the simmering plate, then transfer to the back of the simmering oven for 2 hours. Turn out and serve with a brandy butter or sauce.