Christmas Pudding - Mary Berry

By norsegal8

Ingredients

• 50 50g 50g currants
• 200 200g 200g raisins
• 200 200g 200g sultanas
• 200 200g 200g Demerara sugar
• 100 100g 100g fresh breadcrumbs
• 50 50g 50g mixed peel
• 50 50g 50g nibbed almonds
• 30 30g 30g red glace cherries halved
• 1 grated rind of 1 orange
• 1 grated rind of 1 lemon
• Half a teaspoon of mixed spice
• 85 85g 85g butter, melted
• 1 1 1 egg
• 45 45g 45g brandy
• 45 45g 45g sherry
• 1 1 1 tablespoon lemon juice

Preparation

Step 1

Directions
Measure all the dry ingredients into a large mixing bowl and mix together.
Add all liquid ingredients and mix in gently with a wooden spoon until combined.
Fill a basin, press surface with a spoon. Cover with disc of bakewell paper. Cut a disc of foil about 2 inches larger than the basin. Fold a pleat in the centre of the foil and fit onto the top of the basin to form a lid. Tightly secure the edges by twisting the foil around the lip.
Sit a saucer into the base of a large saucepan and sit the pudding basin on top. Fill with water until it comes half way up the basil. Bring to the boil, cover with a lid, lower the heat until just simmering and cook for about 7 hours or until the pudding is risen and cooked in the center.