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

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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.

Ingredients

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

Instructions

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 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-christmas-pudding/