Delia Smith Plum Pudding Recipe

This traditional Delia Smith Plum Pudding is made with rich shredded suet, dark brown sugar, fresh plums, and a luxurious medley of candied peel and stem ginger soaked in ale. The result is a dark, dense, and sticky sponge that is fragrant with mixed spice and studded with jewel-like fruits that melt in the mouth. It is the quintessential festive finale for your Christmas dinner, steeped in tradition and perfect for igniting with brandy to delight the whole family.

Jump to Recipe

Delia Smith Plum Pudding Ingredients

The Fruit & Nut Blend:

• 4 fresh plums: Pitted and chopped; adds a unique tart freshness often missing in modern puddings.
• Dried Fruit Medley: A mix of currants (3/8 cup), golden raisins (3/8 cup), regular raisins (1/3 cup), and halved candied cherries (3/8 cup).
• 4 ounces candied mixed fruit peel: Chopped finely for citrus notes.
• 2 ounces preserved stem ginger in syrup: Chopped; provides a warm, spicy kick.
• Nuts: 1/2 cup chopped blanched almonds, 1/2 cup chopped walnuts, and 1/8 cup ground almonds for crunch and texture.
• 1 apple & 1 small carrot: Grated; these melt into the pudding to provide moisture and sweetness.

The Base & Spices:

• 4 ounces shredded suet: The essential fat for a light, open texture in steamed puddings.
• 2 1/2 cups fresh bread crumbs: Use white or brown bread, processed into fine crumbs.
• 1 cup whole wheat flour: Adds a nutty depth.
• 1/2 cup dark brown sugar: For rich molasses flavor.
• 1 1/2 teaspoons mixed spice: A classic British blend of cinnamon, coriander, caraway, nutmeg, and ginger.
• 3 large eggs: Beaten.
• 1/2 cup ale: A dark beer like Guinness or a stout adds deep, savory notes.
• 1 lemon: Zested and juiced.
• 3/4 teaspoon baking powder: For a little lift.

How To Make Delia Smith Plum Pudding

1. Prepare the Ingredients: Begin by prepping all your fruits and nuts. Peel, core, and shred the apple and carrot. Pit and chop the fresh plums. Chop the nuts and the stem ginger. Having everything ready (mise en place) is crucial for this recipe.
2. The Grand Mix: In a very large mixing bowl, combine the plums, bread crumbs, flour, suet, shredded carrot, shredded apple, cherries, currants, raisins, mixed peel, nuts, ginger, sugar, lemon zest, and juice. Add the baking powder and mixed spice.
3. Stir and Wish: Pour in the beaten eggs and the ale. Mix thoroughly until combined. Tradition Alert: This is the moment to gather the family. Let each member take a turn stirring the mixture from East to West and make a silent wish.
4. Fill the Basins: Grease two large or four small pudding basins generously with butter. Spoon the mixture into the basins, filling them about 7/8 full to allow a little room for expansion. Level the tops with the back of a spoon.
5. Secure the Lids: Cover each basin tightly with a layer of greased waxed paper (greased side down) followed by a layer of aluminum foil. Fold a pleat in the center of both the paper and foil to allow for steam expansion. Tie securely with kitchen string under the rim of the basin to create a handle.
6. Steam the Puddings: Place a trivet or an inverted saucer in the bottom of a large, deep pot. Place the pudding basins on top. Pour in enough boiling water to reach halfway up the sides of the basins. Cover the pot with a tight-fitting lid. Steam over medium-low heat—10 hours for large puddings, 5 hours for small puddings.
7. Maintain Water Levels: Check the pot every hour or so and top up with more boiling water as needed. Do not let the pot boil dry.
8. Cool and Store: Once cooked, remove the puddings carefully. Let them cool completely. Remove the wet foil and paper, replace with fresh dry greaseproof paper and foil, and store in a cool, dry place.

Recipe Tips

• The Importance of Suet: Suet has a higher melting point than butter, which creates the tiny air pockets that give a steamed pudding its characteristic light-yet-rich texture. If you can’t find beef suet, vegetable suet is a perfect alternative.
• Feeding the Pudding: If you make this months in advance (as is tradition), you can “feed” the pudding by poking holes in the top and pouring over a little brandy or rum every few weeks to mature the flavor.
• Don’t Pack it Tight: When filling the basins, don’t press the mixture down too hard. You want a bit of air in there for the texture to develop properly during the long steam.
• Fresh Plums vs. Prunes: This recipe calls for fresh plums, which makes it lighter and fruitier than versions using dried prunes. Ensure they are ripe but firm enough to chop.

What To Serve With Plum Pudding

• Brandy Butter: A hard sauce made of butter, sugar, and brandy that melts over the hot pudding.
• Crème Anglaise (Custard): A warm, pouring vanilla custard is the traditional accompaniment.
• Heavy Cream: Simple, chilled pouring cream contrasts beautifully with the hot, spicy cake.
• Holly Sprig: Garnished with a sprig of holly (inedible) and flaming brandy for the table presentation.

How To Store Plum Pudding

• Maturing: Store the steamed, cooled, and re-covered puddings in a cool, dark cupboard. They can be stored for up to 3 months (or even a year) to let the flavors mature and darken.
• Reheat: To serve, steam the pudding again for 2 to 3 hours until piping hot all the way through.
• Freeze: If you want to keep it longer than 3 months, you can freeze the cooked pudding wrapped tightly in foil. Thaw at room temperature before steaming to reheat.

Delia Smith Plum Pudding Nutrition Facts

• Calories: 480 kcal
• Fat: 22g
• Carbohydrates: 65g
• Sugar: 45g
• Protein: 6g
• Fiber: 4g

Nutrition information is estimated per serving based on high-calorie density ingredients.

FAQs

Try More Recipes:

• Delia Smith Yorkshire Pudding For 12​ Recipe
• Delia Smith Yorkshire Pudding For 8​ Recipe
• Delia Smith Yorkshire Pudding For 2​