Mary Berry's foolproof Christmas cake and pudding recipes in full
03.12.2023 - 04:23
/ ok.co.uk
Mary Berry, the queen of baking, has shared her foolproof recipes for a traditional Christmas cake and pudding. She suggests starting your Christmas cake the night before you plan to bake it, soaking all the fruits in brandy overnight. The next day, preheat your oven and prepare your cake tin before mixing together your remaining ingredients and folding in the soaked fruits.
Here's Mary's foolproof Christmas pudding and Christmas cake recipes in full. Christmas Cake Begin this cake the night before you want to bake it. Place the cherries in a sieve and rinse under running water.
Drain well then dry thoroughly on kitchen paper. Measure all the fruits and chopped peel into a large bowl. Mix in the brandy, cover and leave in a cool place overnight.
Preheat the oven to 140°C/Fan 120°C/Gas 1. Grease a 20cm (8in) deep round cake tin, then line the base and sides with a double layer of baking paper. Measure the flour, spices, butter, sugar, eggs, almonds, treacle and lemon and orange zests into a large bowl.
Beat well, then fold in the soaked fruits. Spoon the mixture into the prepared tin and then spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of baking paper.
Bake in the preheated oven for about 4½–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin. When cool, pierce the cake at intervals with a fine skewer and feed with a little brandy.
Wrap the completely cold cake in a double layer of baking paper, and again in foil, and store in a cool place, feeding at intervals with more brandy. Don't remove the lining paper when storing as this helps to keep the cake moist. Cover the cake with
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