Mary Berry Apple and Mincemeat Pudding

If there’s a dessert that tastes like Christmas tucked into a blanket, this is it.

I made this on a cold, foggy evening with the kind of mincemeat left over from December, and a few apples that had seen better days. I didn’t have high hopes. Suet pastry sounded a bit… stodgy. But three hours later, my kitchen smelled like a Victorian pudding shop, and the pudding itself? Soft, fragrant, lightly spiced, and somehow lighter than it had any right to be.

It wobbled slightly when I turned it out, which worried me—but once sliced, it held beautifully. Mincemeat caramelising into the apples, buttery soft dough, and a proper old-school custard on the side.

Let me show you how to make it sing—because it’s way easier than it sounds.

The Secret Behind This Bake

• The suet dough is soft and steams up like a sponge. No kneading, no resting—just mix and go. You don’t even need to roll it perfectly.
• Mincemeat + apples is the dream team. The sharpness of the cooking apples cuts through the rich fruit, giving you balance in every bite.
• Steaming for 3 hours may sound extreme, but it’s what gives you that lush, pudding-soft texture. No dry crumbs here.

And the best part? You can prep it in advance, freeze it, and reheat it whenever you need a hug in a bowl.

Ingredients + Why They Matter

• Self-Raising Flour – Gives the dough its lift during steaming.
• Shredded Suet (beef or veggie) – Melts during cooking to create an open, soft crumb. I’ve used both—no real difference in taste.
• Fresh White Breadcrumbs – Lightens the dough. Without them, it can get a bit heavy.
• Milk – Binds the mixture into a soft dough.
• Mincemeat – Adds rich, spiced fruit flavour. Use your favourite—homemade or shop-bought.
• Cooking Apples – Bramleys are best for their tartness and how they soften into the pudding. Eating apples stay too firm.
• Light Muscovado Sugar – Melts into the fruit and adds a caramel note.

Making It Yours (Without Ruining It)

• Vegan version? Use vegetarian suet, dairy-free milk, and check your mincemeat is vegan (some contain suet or honey). Works beautifully.
• No pudding basin? Use a heatproof glass bowl. Just be sure it’s deep and well-greased.
• Fancy a boozy twist? Stir a tablespoon of brandy or rum into the mincemeat for an extra festive version.
• Want extra texture? A handful of chopped nuts or dried cranberries mixed in with the fruit works well.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dough was too firm	Added too little milk	Add just enough to make a soft, sticky dough
Pudding didn’t rise	No pleat in the foil lid	Always fold a pleat—steam needs space to work
Underdone in the middle	Water ran low or was too cool	Top up regularly with boiling water
Pudding stuck in the basin	Didn’t butter the basin well	Grease thoroughly and line the base if unsure

How to Make Mary Berry’s Apple and Mincemeat Pudding

1. Prep the basin: Butter a 1.2-litre pudding basin. Mix flour, suet, and breadcrumbs in a bowl.
2. Make the dough: Add milk gradually and stir to form a soft dough. Divide into 3 portions—small, medium, large.
3. Build the layers: Roll the smallest portion and press into the base of the basin. Add half the mincemeat, apples, and sugar.
4. Repeat: Roll the middle dough portion, place over the fruit. Add remaining fruit, then top with the final dough layer. Press edges to seal.
5. Cover securely: Use baking parchment topped with foil. Make a pleat and tie it firmly around the rim.
6. Steam for 3 hours: Place in a steamer or a large saucepan with boiling water halfway up the basin. Cover and steam, topping up water as needed.
7. Turn out and serve: Let it sit for 5 minutes, then invert onto a plate. Serve warm with custard, cream, or brandy sauce.

Tips from My Kitchen

• I always check the water every 45 minutes. Top it up with boiling water only—cold water will drop the temperature.
• Don’t panic if the top looks pale—it’s been steamed, not baked. The inside will be golden and perfect.
• If you don’t have string, use a strong elastic band to hold the foil lid in place.

Storage + Serving

• Fridge: Wrap well and store for up to 3 days. Steam for 30 minutes to reheat, or microwave in 30-second bursts.
• Freezer: Wrap the cooled pudding tightly in cling film and foil. Freeze for up to 1 month. Defrost overnight and reheat as above.
• To serve: Always warm. Always with custard. (Or double cream if you’re in a rush.)

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes, absolutely. You can steam it the day before, cool it, and reheat when ready to serve. Just make sure it’s tightly wrapped while cooling.

Q: What’s the best type of mincemeat to use?
A: Any good-quality jar will do, but if it’s quite thick, loosen it with a splash of orange juice or brandy. Homemade is brilliant too.

Q: Can I use all-purpose flour?
A: Yes—but add 1½ teaspoons of baking powder to make it self-raising.

Q: Do I have to use suet?
A: It’s what gives the texture. You can use grated frozen butter instead—but suet makes it lighter.

Q: What if I don’t have a steamer?
A: Use a deep saucepan with a saucer or trivet under the pudding basin to keep it off the bottom. Cover tightly and simmer gently.

Try More Recipes:

• Mary Berry Treacle Sponge Puddings
• Mary Berry Sticky Apricot Pudding
• Mary Berry Baked Apple Lemon Sponge
• Mary Berry Lemon Swiss Roll