Mary Berry Christmas Pudding (Non-Alcoholic & Family-Friendly)

This Mary Berry Christmas Pudding (Non-Alcoholic & Family-Friendly) is a festive classic with a wholesome twist. Instead of brandy, this version uses fresh orange juice for soaking the fruits, keeping the pudding moist, rich, and full of natural sweetness. It’s the perfect centerpiece for Christmas dinner — rich in traditional flavours yet safe and enjoyable for all ages.

What Is Mary Berry’s Non-Alcoholic Christmas Pudding?

This pudding is a traditional British steamed dessert made without alcohol. It combines soaked dried fruits, warm spices, citrus zest, and suet (or butter) for a comforting, moist texture. The orange juice adds a bright, fruity note, making it both festive and family-friendly.

Other Popular Mary Berry Christmas Recipes

• Mary Berry Christmas Cake
• Mary Berry Marzipan
• Mary Berry Christmas Trifle

Why This Recipe Is Worth Trying

• Completely alcohol-free – Perfect for kids and non-drinkers.
• Rich and aromatic – Orange juice adds a natural sweetness.
• Traditional method – Keeps the authentic British flavour intact.
• Make-ahead friendly – Tastes even better after a few weeks.
• Simple ingredients – Pantry staples, easy to find.

Essential Ingredients to Make Mary Berry Christmas Pudding

For the pudding:

• Raisins – 175g
• Sultanas – 175g
• Currants – 175g
• Chopped mixed peel – 50g
• Dark brown sugar – 175g
• Self-raising flour – 75g
• Fresh white breadcrumbs – 100g
• Shredded suet or grated butter – 175g
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon
• Mixed spice – 1 tsp
• Ground cinnamon – ½ tsp
• Chopped almonds – 50g (optional)
• Black treacle – 1 tbsp
• Eggs – 3 large, beaten
• Milk – 2–3 tbsp (as needed)

For serving:

• Custard, cream, or vanilla ice cream

Handy Kitchen Tools for Best Results

• 1.2-litre pudding basin
• Large mixing bowl
• Wooden spoon
• Zester and grater
• Saucepan and trivet
• Parchment paper and foil
• String for securing the basin

Step-by-Step Guide to Making Mary Berry Christmas Pudding

Step 1: Soak the fruit mixture

In a large bowl, mix raisins, sultanas, currants, and mixed peel with orange and lemon zest and juice. Cover the bowl and leave it to soak overnight or for at least 6 hours to plump up the fruits.

Step 2: Prepare the dry ingredients

In another large bowl, combine self-raising flour, breadcrumbs, brown sugar, suet (or butter), mixed spice, and cinnamon. Mix well to ensure even distribution of ingredients.

Step 3: Combine the mixtures

Add the soaked fruit, treacle, chopped almonds, and beaten eggs to the dry ingredients. Stir well until combined, adding milk a tablespoon at a time until you achieve a soft dropping consistency.

Step 4: Prepare the pudding basin

Grease the pudding basin with butter and spoon the mixture in, pressing down gently to remove air pockets. Leave about an inch of space at the top to allow the pudding to rise.

Step 5: Cover and secure

Place a round of baking parchment over the top of the pudding, then cover with foil. Tie securely with a string and create a handle for lifting.

Step 6: Steam the pudding

Place a trivet or upturned saucer in the base of a large pan. Sit the pudding on top and pour in boiling water until halfway up the sides. Cover with a lid and steam gently for 6 hours, topping up the water as needed.

Step 7: Cool and store

Once cooked, remove the pudding from the pan and allow it to cool completely. Replace the foil and parchment with fresh layers, then store in a cool, dry place for up to 4 weeks before Christmas.

Step 8: Reheat before serving

On Christmas Day, re-steam the pudding for 2–3 hours, or heat individual portions in the microwave for 1–2 minutes.

What I Got Wrong (And How I Fixed It)

• Pudding too dense – Reduced flour and added a splash more milk.
• Dry texture – Increased soaking time and added more orange juice.
• Overbrowned top – Adjusted water level and ensured the pan stayed covered.
• Soggy bottom – Placed the basin on a trivet to avoid direct contact with boiling water.

Healthier Version of Mary Berry Christmas Pudding

• Replace suet with grated apple or plant-based suet.
• Reduce sugar by 25% for a lighter dessert.
• Use wholemeal breadcrumbs for added fiber.
• Swap treacle for maple syrup for a milder sweetness.

Ingredient Substitutions for Mary Berry’s Non-Alcoholic Christmas Pudding

• Orange juice – Can use apple juice or cranberry juice for variation.
• Butter – Margarine or plant-based spread works well.
• Mixed peel – Replace with chopped dried apricots or dates.
• Treacle – Substitute with honey or golden syrup.

Pairing Ideas: What to Serve With Mary Berry Christmas Pudding

• Vanilla custard – Creamy and warm, perfect contrast to the rich pudding.
• Whipped cream – Lightens the dense texture.
• Citrus sauce – Adds brightness to the flavours.
• Ice cream – Vanilla or cinnamon flavours work beautifully.
• Fruit compote – Tart berries balance the sweetness.

Expert Tips to Make a Perfect Mary Berry Christmas Pudding

• Soak overnight – Ensures moist, plump fruits.
• Steam gently – Maintains the pudding’s soft texture.
• Don’t rush cooling – Helps retain structure.
• Use a trivet – Prevents burning on the bottom.
• Wrap tightly – Keeps it fresh for weeks.
• Test for doneness – Skewer should come out clean.
• Reheat slowly – Brings back the perfect texture.

Creative Ways to Customize Mary Berry’s Non-Alcoholic Christmas Pudding

• Nut-free version – Simply omit the almonds.
• Chocolate twist – Add 2 tbsp cocoa powder.
• Tropical version – Use pineapple juice and coconut.
• Mini puddings – Steam in ramekins for personal servings.
• Cranberry-orange variation – Replace half the raisins with cranberries.
• Vegan-friendly – Use flaxseed eggs and vegan butter.

Storing Mary Berry Christmas Pudding the Right Way

• Room temperature – Store for up to 4 weeks in parchment and foil.
• Refrigerate – Keeps for up to 2 months in an airtight container.
• Freeze – Store for 3 months; thaw overnight before reheating.
• Avoid moisture – Keep away from steam or heat sources.

How to Mary Berry Christmas Pudding (If Needed)

• Steaming method – Steam for 2 hours before serving.
• Microwave method – Heat individual portions for 1–2 minutes.
• From frozen – Defrost overnight and reheat as normal.

Nutritional Breakdown (per serving)

• Calories: ~390 kcal
• Protein: 6g
• Carbohydrates: 54g
• Sugars: 38g
• Fat: 16g
• Fiber: 3g

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FAQs

Can I make Mary Berry’s Christmas pudding without alcohol?

Yes, you can easily make this pudding without alcohol by replacing the brandy with fresh orange juice. It gives the pudding a bright, fruity flavour while keeping it moist. Soaking the fruits in orange juice overnight ensures a delicious result that’s family-friendly.

How do I keep my non-alcoholic Christmas pudding moist?

To prevent dryness, make sure to soak the dried fruits well in orange juice before mixing. During steaming, keep the water topped up to halfway up the basin. Once cooked, wrap the pudding tightly in parchment and foil to seal in moisture.

How long should I steam a non-alcoholic Christmas pudding?

Steam the pudding gently for 6 hours the first time to cook it through. Then, before serving, re-steam for 2–3 hours to warm it up and revive its rich, soft texture. The low and slow steaming ensures the pudding stays moist and evenly cooked.

Can I make this Christmas pudding in advance?

Yes, you can prepare it up to four weeks ahead of Christmas. Store it wrapped tightly in parchment and foil in a cool, dry place. The pudding continues to mature in flavour even without alcohol, thanks to the citrus juices and spices.

Wrapping It Up

The Mary Berry Christmas Pudding brings all the joy of the festive season without a drop of alcohol. The orange juice gives it a natural sweetness and bright flavour, making it a perfect dessert for everyone at the table. Moist, rich, and beautifully spiced, this pudding is a delightful way to end your Christmas feast — full of warmth, tradition, and love.