25+ Savory Easter Mary Berry Pudding Recipes for Every Carving

Easter is a time for celebration, family gatherings, and of course, indulgence in delightful treats.

While the savory courses of your Easter meal are important, it’s the dessert that often steals the show.

If you’re looking to make your Easter feast truly memorable, look no further than the legendary Mary Berry for inspiration.

Known for her refined yet approachable style, Mary Berry’s pudding recipes offer a mix of timeless classics and innovative twists that will satisfy any sweet tooth.

From rich, velvety chocolate puddings to light, fruity delights, her Easter pudding recipes are perfect for bringing warmth and joy to your holiday table.

In this blog post, we’ve curated a collection of 25+ Easter Mary Berry pudding recipes, each one sure to impress your guests and add a touch of sweetness to your Easter celebrations.

25+ Savory Easter Mary Berry Pudding Recipes for Every Carving

Mary Berry’s Easter pudding recipes bring a blend of comforting tradition and fresh creativity to your holiday menu.

Whether you’re serving a warm, indulgent chocolate sponge, a zesty citrus treat, or a fruit-filled delight, her puddings are the perfect way to end your Easter feast on a sweet note.

With over 25 recipes to choose from, you’re guaranteed to find something that will suit your taste and make your Easter meal even more special.

So, gather your ingredients, preheat your oven, and get ready to treat yourself and your loved ones to some of the finest puddings Mary Berry has to offer.

Easter Mary Berry Lemon Drizzle Pudding Recipes

Mary Berry’s Lemon Drizzle Pudding is a delightful Easter treat that combines the tanginess of lemons with a light, fluffy sponge cake. This classic dessert is a refreshing way to celebrate spring and is perfect for sharing with family and friends during Easter brunch or dinner. Its zesty flavor and moist texture are guaranteed to impress, making it a crowd-pleaser every time.

Ingredients:

• 175g self-raising flour
• 175g unsalted butter (softened)
• 175g caster sugar
• 1 tsp baking powder
• 3 large eggs
• Zest of 2 lemons
• Juice of 2 lemons
• 100g granulated sugar

For the Lemon Drizzle Syrup:

• Juice of 1 lemon
• 50g icing sugar

Instructions:

1. Prepare the Batter: Preheat the oven to 180°C (160°C fan). Grease and line a round cake tin. In a large bowl, beat together the butter, caster sugar, and lemon zest until light and fluffy.
2. Combine Wet and Dry Ingredients: Gradually add the eggs one at a time, beating well after each addition. Fold in the flour and baking powder until just combined. Stir in the lemon juice for added zestiness.
3. Bake: Pour the batter into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
4. Make the Drizzle: While the cake is baking, mix the granulated sugar and lemon juice to create the drizzle.
5. Drizzle the Cake: Once baked, poke holes into the top of the pudding with a skewer and pour the drizzle over while still warm.
6. Serve: Let it cool slightly before serving. Optionally, add a dusting of icing sugar.

This Lemon Drizzle Pudding is a light and vibrant dessert that encapsulates the spirit of Easter with its refreshing citrus flavor. Serve it alongside fresh cream or a dollop of vanilla ice cream for the perfect finish to your Easter meal.

Easter Mary Berry Sticky Toffee Pudding Recipes

Mary Berry’s Sticky Toffee Pudding is a rich and indulgent Easter dessert that’s ideal for those who love deep, caramelized flavors. This comforting pudding features a moist sponge infused with dates and is topped with a luscious toffee sauce. It’s a warm, satisfying treat to end an Easter celebration.

Ingredients:

• 225g chopped dates
• 300ml boiling water
• 1 tsp bicarbonate of soda
• 85g unsalted butter (softened)
• 140g caster sugar
• 2 large eggs
• 225g self-raising flour
• 1 tsp vanilla extract

For the Toffee Sauce:

• 100g light muscovado sugar
• 100g butter
• 300ml double cream

Instructions:

1. Prepare the Dates: Soak the chopped dates in boiling water and add bicarbonate of soda. Let sit for 10 minutes.
2. Make the Batter: Preheat the oven to 180°C (160°C fan). Cream butter and sugar until fluffy. Beat in eggs, one at a time, then fold in the flour and vanilla extract. Stir in the soaked dates, including the liquid.
3. Bake: Pour the mixture into a greased ovenproof dish. Bake for 30-35 minutes or until a skewer comes out clean.
4. Make the Sauce: In a saucepan, melt butter and sugar, then stir in the double cream. Cook until thick and smooth.
5. Serve: Pour the warm toffee sauce over the baked pudding and serve immediately with vanilla ice cream or custard.

This Sticky Toffee Pudding is a decadent way to end your Easter celebration. Its rich flavors and heartwarming texture make it a show-stopper, perfect for gatherings with family and friends.

Easter Mary Berry Chocolate Orange Pudding Recipes

Mary Berry’s Chocolate Orange Pudding is a luxurious dessert that pairs the richness of chocolate with the bright citrus notes of orange. This Easter treat is perfect for chocolate lovers and adds a sophisticated twist to your holiday table.

Ingredients:

• 175g self-raising flour
• 175g butter (softened)
• 175g caster sugar
• 3 large eggs
• Zest and juice of 1 orange
• 50g cocoa powder

For the Chocolate Sauce:

• 100g dark chocolate (chopped)
• 100ml double cream
• 2 tbsp golden syrup

Instructions:

1. Prepare the Batter: Preheat the oven to 180°C (160°C fan). Cream the butter and sugar until pale and fluffy. Add eggs one at a time, then fold in the flour, cocoa powder, orange zest, and juice.
2. Bake: Spoon the batter into a greased pudding basin and cover with foil. Bake in a water bath for 1 hour or until the pudding is set.
3. Make the Sauce: Heat the cream and golden syrup in a saucepan until just simmering. Remove from heat and stir in the chocolate until smooth.
4. Serve: Pour the warm chocolate sauce over the pudding and garnish with orange slices or zest.

Chocolate Orange Pudding is an indulgent dessert that balances rich chocolate with bright citrus flavors. It’s the ultimate Easter dessert for those who want to add a touch of elegance to their celebration.

Easter Mary Berry Hot Cross Bun Pudding Recipes

Mary Berry’s Hot Cross Bun Pudding is a creative twist on the traditional hot cross buns, transformed into a comforting, indulgent dessert. Perfect for Easter, this recipe combines the sweet and spiced flavors of hot cross buns with a rich custard base. It’s a great way to repurpose leftover buns into a decadent pudding that the whole family will enjoy.

Ingredients:

• 6-8 hot cross buns (cut into quarters)
• 600ml whole milk
• 150ml double cream
• 4 large eggs
• 100g caster sugar
• 1 tsp mixed spice powder
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Zest of 1 orange
• 50g sultanas (optional)
• Butter (for greasing)

Instructions:

1. Prepare the Pudding Base: Preheat the oven to 180°C (160°C fan). Grease a baking dish with butter. Cut the hot cross buns into quarters and arrange them in the dish. If using sultanas, sprinkle them between the buns.
2. Make the Custard: In a saucepan, heat the milk and double cream until warm, then remove from the heat. In a separate bowl, whisk together the eggs, sugar, mixed spice, cinnamon, vanilla extract, and orange zest. Slowly pour the warm milk mixture into the egg mixture, whisking constantly.
3. Assemble the Pudding: Pour the custard mixture over the buns and press them down gently so they soak up the custard. Let it sit for about 15 minutes to allow the buns to soak fully.
4. Bake: Bake the pudding in the oven for 35-40 minutes, or until golden and set.
5. Serve: Serve warm, with a dollop of cream or a scoop of vanilla ice cream if desired.

This Hot Cross Bun Pudding is a brilliant way to use up leftover buns and turn them into a deliciously rich Easter dessert. The warm, spiced flavors paired with the creamy custard make it a comforting treat perfect for a family gathering.

Easter Mary Berry Carrot Cake Pudding Recipes

Mary Berry’s Carrot Cake Pudding is a wonderful Easter dessert, combining the moist richness of carrot cake with the comforting texture of a traditional pudding. This dessert is a great way to incorporate springtime flavors into your Easter celebrations while offering a lighter, but still indulgent, sweet treat.

Ingredients:

• 250g grated carrots
• 200g self-raising flour
• 175g caster sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 3 large eggs
• 100g unsalted butter (melted)
• 50g chopped walnuts (optional)
• 100ml milk
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 200g cream cheese
• 100g icing sugar
• 1 tsp vanilla extract

Instructions:

1. Prepare the Batter: Preheat the oven to 180°C (160°C fan). Grease and line a baking dish. In a large bowl, combine the grated carrots, flour, sugar, baking powder, and cinnamon. In a separate bowl, whisk together the eggs, melted butter, milk, and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined.
2. Bake the Pudding: Pour the batter into the prepared dish and smooth the top. Bake for 30-35 minutes, or until a skewer comes out clean.
3. Make the Frosting: While the pudding is baking, beat the cream cheese with the icing sugar and vanilla extract until smooth and creamy.
4. Assemble the Pudding: Once the pudding is baked and slightly cooled, spread the cream cheese frosting on top. Optionally, garnish with chopped walnuts.
5. Serve: Slice and serve warm or at room temperature.

Mary Berry’s Carrot Cake Pudding is a wonderful dessert that combines the moist texture of carrot cake with a rich cream cheese topping. It’s a perfect addition to any Easter celebration, offering a light yet indulgent treat that pairs beautifully with a cup of tea or coffee.

Easter Mary Berry Simnel Pudding Recipes

Simnel Pudding, a traditional Easter dessert, is given a modern twist by Mary Berry in this recipe. With a rich fruitcake base, this pudding is dotted with marzipan and crowned with golden marzipan balls. It’s a show-stopping dessert that celebrates Easter with its blend of sweet, nutty, and fruity flavors, making it an essential part of any Easter feast.

Ingredients:

• 200g mixed dried fruit
• 100g glacé cherries (chopped)
• 100g chopped dried apricots
• 100g unsalted butter (softened)
• 150g dark brown sugar
• 2 large eggs
• 150g self-raising flour
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 tbsp brandy (optional)
• 100g marzipan (rolled into a thin sheet)
• 50g flaked almonds (for decoration)

For the Marzipan Balls:

• 50g marzipan (for the top)

Instructions:

1. Prepare the Pudding Mixture: Preheat the oven to 160°C (140°C fan). Grease and line a pudding basin. In a bowl, mix together the dried fruits, glacé cherries, and apricots.
2. Make the Batter: In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, cinnamon, and mixed spice, and fold in gently. Add the fruit mixture, brandy, and marzipan chunks.
3. Bake the Pudding: Spoon the batter into the pudding basin, smoothing the top. Cover with foil and steam for 2-2.5 hours, checking occasionally to ensure the water doesn’t run out.
4. Prepare the Marzipan Topping: Once the pudding is cooked, remove it from the basin. Roll out the remaining marzipan to cover the top. Cut it into small marzipan balls and arrange them on top.
5. Finish and Serve: Brown the marzipan under a grill or in a hot oven for a few minutes, then serve warm with custard or cream.

This Simnel Pudding is the perfect dessert for Easter, offering the rich flavors of dried fruit and marzipan that are so traditional to the holiday. The golden marzipan balls make it a beautiful centerpiece for any Easter feast, and the moist, spiced base makes it a memorable treat to share with loved ones.

Easter Mary Berry Rhubarb and Almond Pudding Recipes

Mary Berry’s Rhubarb and Almond Pudding is a seasonal dessert that brings together the tangy, fresh flavors of rhubarb and the rich, nutty taste of almonds. This combination creates a perfect Easter treat that is both refreshing and comforting. The moist sponge is topped with a delicious almond crust that adds texture and depth, making it a standout dessert for any Easter gathering.

Ingredients:

• 300g fresh rhubarb (cut into 2cm pieces)
• 100g caster sugar (for the rhubarb)
• 150g unsalted butter (softened)
• 150g caster sugar (for the sponge)
• 2 large eggs
• 150g self-raising flour
• 50g ground almonds
• 1 tsp almond extract
• 50g flaked almonds (for topping)

Instructions:

1. Prepare the Rhubarb: Preheat the oven to 180°C (160°C fan). Grease a baking dish. Place the chopped rhubarb in a bowl, sprinkle with 100g caster sugar, and set aside for 10 minutes to draw out the juices.
2. Make the Sponge: In a separate bowl, cream together the butter and 150g sugar until light and fluffy. Beat in the eggs one at a time. Sift in the flour and fold in the ground almonds and almond extract.
3. Assemble the Pudding: Spoon the sponge mixture into the prepared baking dish and spread evenly. Top with the rhubarb and its juice, then sprinkle the flaked almonds on top.
4. Bake: Bake for 40-45 minutes, or until the sponge is golden and springy to the touch.
5. Serve: Allow the pudding to cool slightly before serving with a dollop of whipped cream or a scoop of vanilla ice cream.

This Rhubarb and Almond Pudding is a delightful and seasonal treat that brings a refreshing burst of flavor to your Easter celebrations. The combination of tart rhubarb and the nutty sweetness of almonds makes this dessert a sophisticated choice, perfect for pairing with a light custard or cream.

Easter Mary Berry Lemon and Poppy Seed Pudding Recipes

Mary Berry’s Lemon and Poppy Seed Pudding is a light and zesty dessert that perfectly complements the spring season. The tangy lemon flavor paired with the crunch of poppy seeds creates a delicate yet vibrant pudding. This refreshing dessert is an ideal choice for Easter, offering a fresh alternative to heavier treats while still providing a satisfying sweetness.

Ingredients:

• 175g self-raising flour
• 200g caster sugar
• 3 large eggs
• 100g unsalted butter (melted)
• Zest of 2 lemons
• 1 tbsp lemon juice
• 2 tbsp poppy seeds
• 200ml milk

For the Lemon Syrup:

• Juice of 2 lemons
• 100g granulated sugar

Instructions:

1. Prepare the Pudding: Preheat the oven to 180°C (160°C fan). Grease and line a baking dish. In a bowl, whisk together the sugar and eggs until light and fluffy. Add the melted butter, lemon zest, lemon juice, and poppy seeds.
2. Make the Batter: Gradually fold in the flour and milk to create a smooth batter. Pour the batter into the prepared baking dish.
3. Bake: Bake the pudding for 35-40 minutes or until golden and firm to the touch.
4. Make the Lemon Syrup: While the pudding bakes, combine the lemon juice and sugar in a small saucepan. Heat gently until the sugar dissolves and the syrup thickens.
5. Serve: Once the pudding is baked, pour the lemon syrup over it while it’s still warm. Serve with a dollop of cream or a scoop of sorbet.

This Lemon and Poppy Seed Pudding is a refreshing and light dessert that offers a burst of citrus flavor and a delicate texture. It’s a perfect choice for Easter when you want something tangy and light yet still indulgent. The lemon syrup adds a final sweet touch, making it a truly delightful finish to your Easter meal.

Easter Mary Berry Apricot and Ginger Pudding Recipes

Mary Berry’s Apricot and Ginger Pudding is a wonderfully spiced, fruity dessert that adds a warm, comforting touch to your Easter celebration. The sweetness of the apricots, paired with the zing of ginger, creates a unique flavor profile that is both aromatic and rich. This dessert is perfect for those who enjoy a deeper, more complex flavor and is great for any Easter gathering.

Ingredients:

• 300g dried apricots (chopped)
• 1 tsp ground ginger
• 200g self-raising flour
• 100g unsalted butter (softened)
• 150g caster sugar
• 2 large eggs
• 150ml milk
• 1 tsp vanilla extract
• 100g ground almonds

For the Ginger Sauce:

• 50g unsalted butter
• 75g dark brown sugar
• 150ml double cream
• 1 tsp ground ginger

Instructions:

1. Prepare the Apricots: Preheat the oven to 180°C (160°C fan). Grease a baking dish. In a bowl, combine the chopped apricots with the ground ginger and set aside.
2. Make the Batter: In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Gradually fold in the flour and ground almonds, then stir in the milk and vanilla extract to form a smooth batter.
3. Assemble the Pudding: Fold the apricot and ginger mixture into the batter, then pour into the prepared baking dish.
4. Bake: Bake for 40-45 minutes, or until the pudding is golden and cooked through.
5. Make the Ginger Sauce: In a saucepan, melt the butter, sugar, and ginger together. Stir in the double cream and cook for a few minutes until the sauce thickens.
6. Serve: Serve the pudding warm, drizzled with the ginger sauce and a dollop of whipped cream or vanilla ice cream.

This Apricot and Ginger Pudding is a unique and flavorful dessert that brings a touch of warmth to your Easter feast. The combination of sweet apricots and spicy ginger creates a comforting and indulgent treat, while the ginger sauce adds a luxurious finishing touch. Perfect for anyone who enjoys a spiced, fruity dessert, this pudding will be a favorite at any Easter table.

Easter Mary Berry Chocolate and Orange Pudding Recipes

Mary Berry’s Chocolate and Orange Pudding is a rich and indulgent dessert that brings together the deep, smooth flavors of chocolate with the fresh, zesty notes of orange. This decadent pudding is perfect for Easter, offering a satisfying treat that balances sweetness and tang. The combination of melted chocolate and the aromatic orange zest creates a luxurious, velvety dessert that will impress guests at your holiday table.

Ingredients:

• 200g dark chocolate (70% cocoa)
• 100g unsalted butter
• 150g caster sugar
• 2 large eggs
• 100g self-raising flour
• Zest of 1 orange
• 1 tbsp orange juice
• 50g ground almonds
• 2 tbsp cocoa powder

For the Orange Syrup:

• Juice of 2 oranges
• 75g granulated sugar

Instructions:

1. Prepare the Pudding: Preheat the oven to 180°C (160°C fan). Grease a baking dish. In a heatproof bowl, melt the chocolate and butter together over a pan of simmering water. Once melted, remove from heat and let it cool slightly.
2. Make the Batter: In a separate bowl, whisk together the sugar and eggs until pale and fluffy. Add the melted chocolate mixture, orange zest, and orange juice. Gradually fold in the flour, ground almonds, and cocoa powder to form a smooth batter.
3. Bake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until the top is set but still slightly soft in the center.
4. Make the Orange Syrup: While the pudding bakes, combine the orange juice and sugar in a small saucepan. Heat over low heat until the sugar has dissolved, then bring to a simmer for 5 minutes until slightly thickened.
5. Serve: Once the pudding is baked, allow it to cool slightly before serving. Drizzle with the orange syrup and serve with whipped cream or vanilla ice cream.

This Chocolate and Orange Pudding is an exquisite dessert for Easter that brings the best of both chocolate and citrus together in one indulgent dish. The bittersweet dark chocolate is perfectly complemented by the vibrant orange syrup, making it a luxurious treat that will leave your guests asking for seconds. It’s a fantastic way to end an Easter feast on a high note.

Easter Mary Berry Sticky Toffee Pudding Recipes

Sticky Toffee Pudding is a timeless favorite, and Mary Berry’s version adds a rich, indulgent twist to the classic. With a moist sponge made from dates, toffee sauce, and a hint of vanilla, this dessert is the ultimate comfort food. Perfect for Easter, it’s a treat that can be prepared ahead of time, making it ideal for holiday gatherings. The warm, gooey toffee sauce adds a decadent touch to the rich sponge.

Ingredients:

• 200g pitted dates (chopped)
• 200ml boiling water
• 1 tsp baking soda
• 75g unsalted butter (softened)
• 150g dark brown sugar
• 2 large eggs
• 175g self-raising flour
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

For the Toffee Sauce:

• 200g dark brown sugar
• 100g unsalted butter
• 150ml double cream
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dates: Preheat the oven to 180°C (160°C fan). Grease a baking dish. In a bowl, combine the chopped dates and boiling water, then stir in the baking soda. Set aside to soften for 10 minutes.
2. Make the Batter: Cream together the butter and dark brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the flour, cinnamon, and vanilla extract. Stir in the softened date mixture to form a thick batter.
3. Bake: Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until the sponge is firm to the touch and a skewer inserted comes out clean.
4. Make the Toffee Sauce: While the pudding bakes, make the toffee sauce by melting the butter and sugar together in a saucepan. Stir in the cream and vanilla extract, then simmer for a few minutes until the sauce thickens.
5. Serve: Once the pudding is baked, remove from the oven and let it cool for a few minutes. Pour over half of the toffee sauce, then serve with the remaining sauce on the side and a scoop of vanilla ice cream or custard.

Sticky Toffee Pudding is the ultimate comfort dessert, and Mary Berry’s version does not disappoint. The rich, moist sponge paired with the gooey toffee sauce creates a deliciously indulgent treat that is perfect for Easter. The toffee sauce adds an irresistible finish, making this pudding an absolute crowd-pleaser that will leave everyone smiling.

Easter Mary Berry Hot Cross Bun Pudding Recipes

Mary Berry’s Hot Cross Bun Pudding is a delightful twist on a classic Easter favorite. Using leftover hot cross buns, this pudding combines the traditional spices of cinnamon and nutmeg with the richness of custard to create a comforting dessert. Ideal for Easter Sunday, this pudding makes the most of the flavors of the season while reducing food waste. It’s perfect for serving with a dollop of whipped cream or custard.

Ingredients:

• 6 hot cross buns (cut into slices)
• 750ml full-fat milk
• 4 large eggs
• 100g caster sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 50g unsalted butter (melted)
• Zest of 1 orange

Instructions:

1. Prepare the Buns: Preheat the oven to 180°C (160°C fan). Grease a baking dish and arrange the slices of hot cross buns in the dish.
2. Make the Custard: In a large bowl, whisk together the milk, eggs, sugar, cinnamon, nutmeg, and vanilla extract. Stir in the melted butter and orange zest.
3. Assemble the Pudding: Pour the custard mixture over the hot cross buns, making sure to soak the buns thoroughly. Let it sit for 10 minutes to allow the buns to absorb the custard.
4. Bake: Bake the pudding for 30-35 minutes, or until golden and set, with the custard firm and the top slightly crisped.
5. Serve: Serve warm with a dollop of whipped cream or a generous spoonful of custard.

This Hot Cross Bun Pudding is a wonderful way to make the most of the flavors of Easter while reducing waste. The combination of the spiced buns and rich custard creates a warm and satisfying dessert that is perfect for Easter. With its comforting texture and seasonal flavors, this pudding will surely become a new family favorite for your Easter celebrations.

Easter Mary Berry Lemon and Almond Pudding Recipes

Mary Berry’s Lemon and Almond Pudding is a light, refreshing dessert that captures the essence of Easter. The tangy lemon zest and juice perfectly balance the nutty almond flavor in this moist, fluffy pudding. This dessert is not only delicious but also easy to make, perfect for serving after a hearty Easter feast. The subtle sweetness of the almond flour combined with the vibrant citrus makes it a delightful treat that will brighten any Easter table.

Ingredients:

• 175g ground almonds
• 150g caster sugar
• 2 large eggs (separated)
• 1 tsp baking powder
• Zest and juice of 1 lemon
• 100ml unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/4 tsp salt

For the Lemon Syrup:

• Juice of 2 lemons
• 75g caster sugar

Instructions:

1. Prepare the Oven and Dish: Preheat the oven to 180°C (160°C fan). Grease a 1-liter pudding dish.
2. Make the Pudding Batter: In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the ground almonds, baking powder, lemon zest, lemon juice, almond milk, vanilla extract, and salt, mixing well.
3. Whisk the Egg Whites: In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the almond mixture.
4. Bake the Pudding: Pour the batter into the prepared dish and bake for 30-35 minutes, or until the top is golden and the pudding is firm to the touch.
5. Make the Lemon Syrup: While the pudding is baking, combine the lemon juice and sugar in a small saucepan. Simmer over low heat until the sugar has dissolved and the syrup thickens slightly.
6. Serve: Once the pudding is baked, pour the lemon syrup over the warm pudding and serve immediately with whipped cream or vanilla ice cream.

Mary Berry’s Lemon and Almond Pudding is a light, fragrant dessert that beautifully captures the flavors of spring. The combination of almonds and lemon creates a harmonious balance of flavors, making it a refreshing choice for Easter. The tangy lemon syrup adds an extra layer of sweetness, transforming this simple pudding into an irresistible treat that is sure to be a hit at your holiday gathering.

Easter Mary Berry Rhubarb and Ginger Pudding Recipes

Rhubarb and ginger are a classic pairing that Mary Berry has perfected in this Easter pudding recipe. The tartness of the rhubarb balances beautifully with the warm, spicy notes of ginger, making this dessert the perfect choice for Easter. It’s an easy-to-make pudding with a comforting texture, and the flavors are fresh, lively, and full of character. Ideal for serving alongside a cup of tea, this rhubarb and ginger pudding is a delightful end to an Easter meal.

Ingredients:

• 500g fresh rhubarb (cut into 2.5 cm pieces)
• 150g caster sugar
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 100g unsalted butter (softened)
• 150g self-raising flour
• 100g brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 100ml milk

For the Rhubarb Compote:

• 200g rhubarb (chopped)
• 50g caster sugar
• 1 tsp lemon juice

Instructions:

1. Prepare the Rhubarb: Preheat the oven to 180°C (160°C fan). Grease a baking dish and place the chopped rhubarb in the bottom. Sprinkle over the caster sugar, ginger, cinnamon, and lemon juice, mixing well.
2. Make the Batter: In a large bowl, cream the butter and brown sugar together until fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Fold in the flour and milk to form a smooth batter.
3. Assemble the Pudding: Pour the batter over the rhubarb mixture, smoothing the top with a spatula. Bake for 40-45 minutes, or until the pudding is golden and firm to the touch.
4. Prepare the Rhubarb Compote: While the pudding is baking, simmer the chopped rhubarb, caster sugar, and lemon juice in a saucepan over low heat for 10 minutes, until softened and syrupy.
5. Serve: Serve the pudding warm with a spoonful of rhubarb compote and a dollop of whipped cream or custard.

Mary Berry’s Rhubarb and Ginger Pudding is a perfect Easter dessert that combines the tangy sweetness of rhubarb with the warmth of ginger. The pudding has a comforting, soft texture that is enhanced by the homemade rhubarb compote, adding a touch of brightness. It’s a great way to celebrate the season and offer guests something special and seasonal. This pudding will become a staple in your Easter menu.

Easter Mary Berry Pear and Cinnamon Pudding Recipes

Mary Berry’s Pear and Cinnamon Pudding is a deliciously comforting dessert that pairs sweet, juicy pears with the warm, aromatic spice of cinnamon. This pudding has a light, fluffy texture and is perfect for those who love fruit-based desserts. With its subtle cinnamon flavor and the sweetness of ripe pears, this pudding is an ideal choice for an Easter dessert that is both seasonal and indulgent.

Ingredients:

• 4 ripe pears (peeled, cored, and sliced)
• 200g self-raising flour
• 100g butter (softened)
• 150g caster sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 100ml milk
• Zest of 1 lemon

For the Cinnamon Syrup:

• 100g caster sugar
• 100ml water
• 1 tsp ground cinnamon

Instructions:

1. Prepare the Pudding Dish: Preheat the oven to 180°C (160°C fan). Grease a baking dish and arrange the sliced pears in the bottom.
2. Make the Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the flour, cinnamon, vanilla extract, and lemon zest. Gradually add the milk to form a smooth batter.
3. Assemble the Pudding: Pour the batter over the pears in the dish and smooth the top. Bake for 35-40 minutes, or until golden and firm to the touch.
4. Make the Cinnamon Syrup: While the pudding is baking, combine the sugar, water, and cinnamon in a saucepan. Heat over low heat until the sugar has dissolved, then bring to a simmer for 5 minutes to thicken slightly.
5. Serve: Once baked, drizzle the cinnamon syrup over the warm pudding and serve with a dollop of whipped cream or custard.

Mary Berry’s Pear and Cinnamon Pudding is a wonderfully aromatic dessert that combines the natural sweetness of pears with the warmth of cinnamon. The soft, fluffy batter complements the tender pears perfectly, creating a comforting treat that is perfect for Easter. The cinnamon syrup adds a lovely, fragrant finish, making it a dessert that will delight your guests and leave them with a sense of seasonal warmth.

Note: More recipes are coming soon!