DISHES
by Mary Berry

Loaded with big pieces of fruit, Mary Berry's Christmas pudding recipe with brandy butter will win over the harshest critics.

Equipment and preparation: You will need a 1.4 litre/2½ pint pudding basin

Desserts

Preparation

The Christmas pudding we recognise today is a Victorian dish made from suet, dried fruit, candied peel, breadcrumbs, spices, egg and grated carrots and apples. The Victorians shaped their puddings into a spherical shape and boiled them in a muslin cloth. ‘Stir up Sunday’ (the last Sunday before Advent) has become associated with the start of the pudding-making process, in order to allow it least a month to mature before being consumed on Christmas Day. At Christmas, the pudding is doused in brandy and set alight.