Delia Smith Christmas Pudding​ Recipe

This cozy Delia Smith Christmas Pudding is made with shredded suet, a mountain of dried fruit, mixed peel, spices, dark brown sugar, and a rich combination of stout, rum, and barley wine. The result is an aromatic, dense, and deeply matured pudding that is the essential centerpiece of any festive dinner. This recipe creates one large pudding, perfect for 8-10 people, and is meant to be steamed and stored well ahead of the Christmas Day celebration.

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Delia Smith Christmas Pudding Ingredients

For the Pudding Mixture:

• 110g shredded suet
• 110g white breadcrumbs
• 1 level teaspoon ground mixed spice
• 1/4 level teaspoon freshly grated nutmeg
• Good pinch ground cinnamon
• 225g soft dark brown sugar
• 110g sultanas
• 110g raisins
• 275g currants
• 25g whole candied peel, finely chopped
• 25g whole almonds chopped (skin on is okay)
• 1 small cooking apple cored and finely chopped (no need to peel)
• Grated zest 1/2 large navel orange
• Grated zest 1/2 large lemon

For the Wet Ingredients (Liquid Base):

• 2 tablespoons rum
• 75ml barley wine
• 75ml stout
• 2 large eggs

For the Final Mixing:

• 50g self-raising flour, sifted
• Brandy for flaming (optional, for serving)

How To Make Delia Smith Christmas Pudding

1. Start the mixture (The Day Before): Take your largest mixing bowl and thoroughly combine the dry ingredients first: the suet, breadcrumbs, all the spices (mixed spice, nutmeg, cinnamon), and the soft dark brown sugar.
2. Add the fruit and zest: Gradually mix in all the dried fruit (sultanas, raisins, currants), chopped peel, and chopped nuts. Follow this by stirring in the finely chopped apple and the grated orange and lemon zests.
3. Combine the wet ingredients: In a separate, smaller basin, measure out the rum, barley wine, and stout. Add the two large eggs and beat this liquid mixture together very thoroughly.
4. Mix and rest: Pour the liquid base over the bowl of dry ingredients and begin mixing very thoroughly. The mixture should have a fairly sloppy consistency, meaning it should fall instantly from the spoon when you tap the spoon on the side of the bowl. If it looks too stiff, add a spot more stout. Cover the bowl and leave the mixture to rest overnight.
5. Finish the batter: The next day, stir the sifted self-raising flour quite thoroughly into the mixture.
6. Prepare the basin: Lightly grease your $1.15$ litre pudding basin (or equivalent). Pack the finished pudding mixture firmly into the basin.
7. Wrap and seal: Cover the pudding with a double layer of baking parchment and then a sheet of foil. Secure the layers tightly by tying them around the rim of the basin with string. It is helpful to tie a piece of string across the top to create a handle for easy removal later.
8. Steam the pudding: Place the pudding in a steamer set over a saucepan filled with simmering water. Steam the pudding for the initial long cook of 8 hours. Check the water level regularly, topping it up with boiling water from the kettle about halfway through the process.
9. Cool and store: When the pudding is finished steaming, let it cool completely. Once cold, remove the used baking parchment and foil. Replace them with fresh layers and a new string handle. Store the Christmas Pudding in a cool, dark place (like an unheated pantry) until Christmas Day.
10. Re-steam on Christmas Day: On Christmas Day, place the pudding in a steamer over boiling water and steam it for an additional 2 hours and 15 minutes.
11. Serve and flame: Remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the sides and turn the pudding out onto a warmed serving plate. Garnish with a sprig of holly. Warm a ladleful of brandy over a direct heat source until hot. Turn off the heat and use a long match to set the brandy alight. Bring the flaming ladle to the table and pour the gently flaming brandy slowly over the pudding for a spectacular presentation. Serve with your choice of Christmas Rum Sauce or Brandy Butter.

Recipe Tips

• Embrace the Overnight Soak: Resting the mixture overnight is essential. It allows the breadcrumbs and suet to fully absorb the stout, barley wine, and rum, guaranteeing a moist, rich texture and allowing the deep, warming flavors to start developing before the long steaming process.
• Achieve Sloppy Consistency: The mixture should be quite “sloppy” before resting. If it is too dry, the final pudding will be dense and heavy. The added liquid helps the pudding steam correctly.
• Use Quality Alcohol: The barley wine and stout are crucial for the depth of flavor. Do not skip them, as they add a complexity and maltiness that makes this pudding traditional and unique.
• Check the Water Level: During the initial 8-hour steam, you must regularly check the water in the saucepan and top it up with boiling water. Allowing the pan to run dry will stop the cooking process and can damage your pan.
• Make the Handle: Tying a string handle across the top of the wrapped basin is a small step that makes a huge difference. It helps you safely and easily lift the heavy, hot basin in and out of the steamer.

What To Serve Delia Smith Christmas Pudding

The Delia Smith Christmas Pudding is traditionally served with a rich and boozy accompaniment to complement its heavy, spiced flavors. The most popular classic pairings include a creamy Christmas Rum Sauce, a tangy Cumberland Rum Butter, or a rich Brown Sugar Brandy Butter (often called Hard Sauce). For a modern twist, you could serve it with a high-quality vanilla bean custard (crème anglaise) or a scoop of homemade brandy ice cream. A festive drink pairing would be a small glass of Port or a warming sherry.

How To Store Christmas Pudding Leftovers

• Store at Room Temperature: Once the initial 8-hour steam is complete and the pudding is cold, it should be stored, wrapped in its fresh parchment and foil, in a cool, dark place. Traditional instructions suggest an unheated pantry or cupboard. The alcohol acts as a preservative, allowing it to keep safely for several months.
• Reheat Leftovers: Leftover slices or the rest of the pudding will reheat beautifully. Wrap the leftovers tightly in foil and reheat them gently in a low oven or steam for about $30$-$60$ minutes.

Delia Smith Christmas Pudding Nutrition Facts

• Calories: 400 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 90mg
• Total Carbohydrate: 55g
• Dietary Fiber: 5g
• Sugars: 45g
• Protein: 6g

Frequently Asked Questions

• Why do I need to steam the pudding twice? The first, long 8-hour steam is the initial cooking process that cooks the pudding through and allows the flavors to meld and deepen for storage. The second, shorter steam on Christmas Day (2 hours 15 minutes) is simply to reheat the matured pudding thoroughly before serving it to your guests.
• Can I make this recipe gluten-free? Yes, you can follow Delia Smith’s modification for a gluten-free pudding. Replace the suet with a gluten-free or gluten-free vegetarian suet. Use gluten-free white flour (and add a pinch of baking powder to it) and breadcrumbs made from gluten-free bread. You must also replace the stout and barley wine with the same amount of sherry.
• Can I bake this pudding instead of steaming it? No, traditional Christmas Pudding relies entirely on the moist heat of steaming. Baking the pudding would result in a very dry, tough texture, and the center would likely not cook properly. The long, gentle steam is essential for creating its signature dense, moist, and luxurious texture.

Try More Recipes:

• Delia Smith Christmas Cake​ Recipe
• Delia Smith Chocolate Trifle​ Recipe
• Delia Smith Chocolate Torte​ Recipe