BBC Good Food Show Birmingham Winter 2013 | Life surrounded by Blues


A bronzed turkey with all the trimmings.

I don’t do all the cooking as there are so many of us – everyone has a job! I parboil the potatoes and prepare the parsnips the day before, too.


Always make soup from the ca rcass of the turkey.

• Mary Berry’s Christmas Collection recipe book is out now (Headline, £20)

• 75g butter, softened, plus extra for greasing

• 450g dried fruit

• 1 small cooking apple, peeled, cored and roughly chopped

• Finely grated rind and juice of 1 orange

• 50ml brandy + extra for feeding and flaming

1. Lightly butter a pudding basin and place a small square of foil on the base. Place the fruits, apple and orange juice in a bowl Marinate with brandy for 1 hour.

2. Place the butter, sugar and orange rind in a bowl and cream until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture curdles.

3. Sift the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and nuts. Add the fruits, apple and liquid and stir well. Spoon into the pudding basin, and level out. Cover with a layer of greaseproof paper and foil.

• 100g light muscovado sugar

• 2 eggs

• 100g self-raising flour

• 1tsp ground mixed spice

• 40g fresh white breadcrumbs

• 40g whole shelled almonds, chopped

Tie securely with string.

4. Place a metal jam-jar lid into the base of a pan. Place the pudding on it and pour in boiling water to come a third of the way up the bowl. Cover with a lid, bring back to the boil, then simmer for 7 hours, until it’s deep brown.

6. Remove from the pan and cool. Make holes in the pudding with a fine skewer and pour in more brandy. Discard the paper and foil and replace with fresh. Store in a cool, dry place.

7. On the day, boil the pudding in the bowl for an hour. Warm 3-4tbsps of brandy in a pan, pour it over the pudding and set alight.

Fill up on festive food

Does eating MORE at Christmas sound too good to be true? Here are the foods you should be serving up this festive season art of the enjoyment of Christmas is that it’s a time to enjoy lots of delicious food, but, that’s exactly what makes it so easy to overindulge.

“Resisting all those mince pies, chocolates and sausage rolls can be tricky,” says registered dietician Alison Clark ( “Yet, there are lots of traditional Christmas dishes that are also very healthy, it’s just that most of us get carried away with all the extra snacks and treats” So, what’s the best tactic, if you don’t want to feel too stodgy (and pile on the pounds) over the festive season? Here are Alison’s top pick of foods to fill up on this Christmas…

TURKEY is lean, low in fat and a good source of iron, zinc, protein, vitamin B6 and selenium. It also contains the amino acid tryptophan, which helps you feel happier, and melatonin, which will help you sleep better.

WALNUTS These are filling and contain omega-3 essential fatty acids, fibre and the amino acid L-arginine, beneficial for good circulation. Just four walnuts

BBC Good Food Show Birmingham Winter 2013 | Life surrounded by Blues

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