Mary Berry Suet Pudding Recipes
MARY BERRY'S TREACLE PUDDING RECIPE
Mary Berry's treacle pudding is made the old fashioned way with golden syrup and has instructions for how to make it in a conventional oven and in an Aga
Provided by Woman and Home
Categories Dessert
Yield Serves: 6
Number Of Ingredients 6
Steps:
- Measure the golden syrup into the bottom of a greased 1.1 litre pudding basin.
- Mix the flour, sugar and suet together in a mixing bowl. Add the vanilla extract and enough milk to bind to a soft dough. Pour into the basin on top of the syrup. Cover with greaseproof paper and seal the top with a foil lid.
- Put the basin in a stainless steel saucepan with a tight-fitting lid. Fill with enough water to come halfway up the basin and cook on the hob for about 3½ hours, occasionally checking on the level of the water in the pan, topping up when needed with more boiling water.
- OR to cook with an Aga, bring to the boil on the boiling plate for about 8 minutes. Transfer the pan, water and basin to the floor of the simmering oven and cook for about 3½ hours until the pudding is nicely risen and firm to the touch.
- Turn the pudding upside down on to a plate so that all the syrup runs down the sides. Serve warm with custard and more warm golden syrup, if liked.
Nutrition Facts : @context https
MARY BERRY'S TREACLE PUDDING RECIPE
Mary Berry's treacle pudding is made the old fashioned way with golden syrup and has instructions for how to make it in a conventional oven and in an Aga
Provided by Woman and Home
Categories Dessert
Yield Serves: 6
Number Of Ingredients 6
Steps:
- Measure the golden syrup into the bottom of a greased 1.1 litre pudding basin.
- Mix the flour, sugar and suet together in a mixing bowl. Add the vanilla extract and enough milk to bind to a soft dough. Pour into the basin on top of the syrup. Cover with greaseproof paper and seal the top with a foil lid.
- Put the basin in a stainless steel saucepan with a tight-fitting lid. Fill with enough water to come halfway up the basin and cook on the hob for about 3½ hours, occasionally checking on the level of the water in the pan, topping up when needed with more boiling water.
- OR to cook with an Aga, bring to the boil on the boiling plate for about 8 minutes. Transfer the pan, water and basin to the floor of the simmering oven and cook for about 3½ hours until the pudding is nicely risen and firm to the touch.
- Turn the pudding upside down on to a plate so that all the syrup runs down the sides. Serve warm with custard and more warm golden syrup, if liked.
Nutrition Facts : @context https
MARY BERRY'S CHRISTMAS PUDDING RECIPE
What better way to finish your festive feast? Mary Berry's Christmas Pudding recipe is a timeless classic guaranteed to please the whole family.
Provided by Mary Berry
Categories Dessert
Yield Serves: 8-10
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, suet or butter, almonds, carrot, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar and lemon zest. Add the lemon juice and eggs and stir until well combined.
- Lightly butter the pudding bowl. Spoon in the pudding mixture and level the surface.
- Cover with buttered greaseproof paper then foil, both pleated in the middle. Secure the paper and foil in place by tying string under the rim of the bowl.
- Put the bowl into a steamer or saucepan of simmering water, making sure the water comes halfway up the side of the bowl. Cover and steam, topping up with boiling water as needed, for about 6 hours.
- Remove the bowl from the steamer or pan and leave to cool. Remove the paper and foil covering. Make a few holes in the pudding with a fine skewer and pour in the rum or brandy.
- Cover the pudding with fresh greaseproof paper and foil. Store in a cool place for up to 3 months.
- To reheat for serving, steam the pudding for 2-3 hours. Serve at once with brandy butter.
Nutrition Facts : @context https, Calories 510 Kcal, Sugar 61 g, Fat 15 g, Sodium 1.1 g, Protein 6 g, Carbohydrate 84 g
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- For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml (2½fl oz) cold water to make 150ml (5½oz) of total liquid.
- Lightly dust the work surface with flour and then roll out the dough to a 30cm (12in) circle. Cut one-quarter out of the circle and set aside for the lid.
- For the filling, peel and core the apples, then cut them into cubes and mix together in a mixing bowl with the butter and sugar. Place a little of this mixture in the pudding basin on top of the suet pastry.
- Roll out the reserved suet pastry to a circle to fit on top of the pudding, trim any excess pastry and pinch the edges to seal.
- Cut a square of foil and make a pleat in the center. Tie the foil around the basin with string, then loop the string over the basin and back under the string a couple of times to make a handle.
- If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Place the foil around the bottom of the basin, and wrap the sides up and around to act as support as the basin is lowered into the pan.
- Place the lid of a jam jar in the large saucepan to stop the basin touching the bottom of the pan.
- Add the pudding basin to the pan and then pour boiling water around it so that it comes three-quarters of the way up the side of the basin. Cover with a tight-fitting lid, and simmer for 3½ hours.
- To serve, remove the foil and invert the basin onto a large serving plate. Remove the basin and serve in slices with cream or custard.
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