Mary Berry's Christmas pudding recipe: Bake Off star's top tips for the ultimate figgy pudding

by Super User
Mary says Stir Up Sunday doesn't have to be the time to get started if you want a lovely dark, sticky pud Christmas pudding is one of the most important ­components of a proper festive dinner but getting it just right in time for the big day involves forward planning. Traditionally the dark, sticky pud is made on ‘ Stir-up Sunday ’ which falls six weeks before Rudolph and his chums draw Santa’s sleigh over the rooftops. But fear not – the pudding can be made any time that suits you leading up to Christmas Day and here’s my ultimate figgy pudding recipe to help you on your way. Ingredients 75g (3 oz) butter, softened, plus extra for greasing 450g (1 lb) dried fruit (use a mixture of sultanas, raisins and snipped apricots) 1 small cooking apple, peeled, cored and roughly chopped (about 175g/6 oz) finely grated rind and juice of 1 orange 50ml (2 fl oz) brandy or rum, plus extra for feeding and flaming 100g (4 oz) light muscovado sugar 2 eggs 100g (4 oz) self-raising flour 1 level teaspoon ground mixed spice 40g (1½ oz) fresh white breadcrumbs 40g (1½ oz) whole shelled almonds, roughly chopped How to make Mary Berry's Christmas cake recipe - It's been tried and tested since 1966 and now it's yours Admit it, you want to be Mary Berry in the kitchen. While it may seem impossible to conquer the world of layers and soggy bottom bakes, baking perfection is within your reach. The Great British Bake Off’s Mary Berry shared her ultimate Christmas recipe – and it really is a piece of cake. October is the time to get prepping if you want to make the perfect Xmas cake. November 20, traditionally known as Stir Up Sunday, is the time families don their aprons and gather friends around to start soaking the Christmas pudding in booze. However it is not too late to start making one for Christmas Day! There is no need to to panic if you have missed the traditional date. Admit it, you want to be Mary Berry in the kitchen. While it may seem impossible to conquer the world of layers and soggy bottom bakes, baking perfection is within your reach. The Great British Bake Off’s Mary Berry shared her ultimate Christmas recipe – and it really is a piece of cake. October is the time to get prepping if you want to make the perfect Xmas cake. November 20, traditionally known as Stir Up Sunday, is the time families don their aprons and gather friends around to start soaking the Christmas pudding in booze. However it is not too late to start making one for Christmas Day! There is no need to to panic if you have missed the traditional date.Ingredients: 175g (6oz) raisins 350g (12oz) cherries, rinsed, thoroughly dried and quartered 500g (1lb 2oz) currants 350g (12oz) sultanas 150ml (0.25 pint) sherry/brandy, plus extra for feeding Finely grated zest of two oranges 250g (9oz) butter, softened 250g (9oz) light muscovado sugar 4 eggs 1 tablespoon black treacle 75g (3oz) blanched almonds, chopped 75g (3oz) self-raising flour 175g (6oz) plain flour 1.5 teaspoons mixed spice *To finish and decorate About 3 tablespoons apricot jam, sieved and warmed icing sugar 1 recipe almond paste 1 recipe royal icing Makes 1 X 23cm (9in) cake. Grease and line a 23cm (9in) deep round tin with a double layer of greased greaseproof paper. Preheat oven to 140C/Fan 120C/Gas Mark 1.

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