Mary Berry shares her secret to the perfect Christmas pud, and two festive dishes 👩🍳
First make the pastry. Measure the flour, butter and icing sugar into a food processor. Whizz until breadcrumb stage. Add the egg and whizz again until a ball is formed.
Meanwhile, to make the crème pat, place the egg yolks, sugar and flour in a large bowl. Whisk, using an electric whisk, until the mixture is thick and pale. Pour back into the saucepan, add the vanilla and stir constantly over a medium heat until just boiling and the mixture is at thickish ribbon stage.
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