Delia Smith Plum Pudding Recipe

This traditional Delia Smith Plum Pudding is a rich and comforting British dessert packed with dried fruits, warm spices, and a deep molasses sweetness. The texture is moist, dense, and beautifully aromatic, making it perfect for festive occasions or a classic winter dessert. Although it requires some gentle steaming time, the preparation itself is straightforward and suitable for home cooks of all levels. Allow around 30 minutes for preparation and about 6 hours for slow steaming.

Ingredients

For the Pudding Mixture

• 225g raisins
• 225g sultanas
• 110g currants
• 110g chopped candied peel
• 1 medium apple, peeled and grated
• 110g fresh white breadcrumbs
• 110g plain flour
• 110g shredded suet
• 110g soft dark brown sugar
• 1 tsp mixed spice
• ½ tsp freshly grated nutmeg
• Zest of 1 orange
• Zest of 1 lemon
• 2 large eggs
• 150ml stout or dark ale
• 2 tbsp brandy
• 1 tbsp black treacle

For Preparing the Basin

• Butter for greasing
• Baking parchment
• Foil for covering

How to Make Delia Smith Plum Pudding Recipe

• Prepare the pudding basin: Generously grease a 1.2 litre pudding basin with butter. Cut a circle of baking parchment to fit the base and place it inside the basin.
• Mix the dry ingredients: In a large mixing bowl combine the raisins, sultanas, currants, candied peel, grated apple, breadcrumbs, flour, suet, brown sugar, mixed spice, nutmeg, and citrus zest. Stir thoroughly so everything is evenly distributed.
• Add the wet ingredients: Beat the eggs lightly in a small bowl, then pour them into the fruit mixture along with the stout, brandy, and black treacle. Mix well until the ingredients form a thick, rich batter.
• Fill the basin: Spoon the mixture into the prepared pudding basin and press it down lightly. Leave a small gap at the top to allow for expansion while steaming.
• Seal the pudding: Cover the basin with a double layer of baking parchment and foil, creating a pleat in the centre to allow the pudding to rise. Tie securely with kitchen string.
• Steam the pudding: Place the basin on a trivet inside a large saucepan. Pour in enough boiling water to reach halfway up the sides of the basin. Cover with a lid and steam gently for about 6 hours, topping up the water as needed.
• Cool and store: Once steamed, remove the basin from the pan and allow the pudding to cool completely. Replace the parchment and foil with fresh covering before storing.
• Reheat before serving: To serve, steam the pudding again for about 2 hours until thoroughly heated through, then turn out onto a serving plate.

Tips for the Best Plum Pudding

How do I keep the pudding moist?

Ensure the pudding is tightly sealed with parchment and foil before steaming. This prevents excess moisture from entering and keeps the texture perfectly tender.

Can I make plum pudding in advance?

Yes, it actually improves with time. Make it several weeks before Christmas and store it in a cool place. Reheat by steaming again before serving.

What if my pudding mixture seems too thick?

Add a splash of stout or milk to loosen the mixture slightly. The batter should be thick but easy to stir.

How do I prevent the pudding from sticking?

Grease the basin thoroughly and line the base with parchment to ensure the pudding releases cleanly when turned out.

Serving Suggestions

• Serve warm with brandy butter
• Add a drizzle of warm custard
• Pair with lightly whipped cream
• Flame with warm brandy for a festive presentation

Storage

Room Temperature

Store the cooled pudding in its basin, tightly wrapped, in a cool cupboard for up to 1 month.

Refrigerator

If you prefer, store the pudding in the fridge for up to 6 weeks. Ensure it remains well sealed to prevent drying.

Freezing

Plum pudding freezes very well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat by steaming.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 62g
• Protein: 6g
• Fat: 16g
• Saturated Fat: 7g
• Sodium: 140mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Plum Pudding Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich traditional British plum pudding packed with dried fruits, warm spices, and a deep molasses flavor. Slowly steamed for a moist, festive dessert perfect for Christmas.

Ingredients

• 225g raisins

• 225g sultanas

• 110g currants

• 110g chopped candied peel

• 1 medium apple, grated

• 110g fresh white breadcrumbs

• 110g plain flour

• 110g shredded suet

• 110g dark brown sugar

• 1 tsp mixed spice

• ½ tsp nutmeg

• Zest of 1 orange

• Zest of 1 lemon

• 2 eggs

• 150ml stout or dark ale

• 2 tbsp brandy

Directions

• Grease a 1.2 litre pudding basin and line the base with parchment.
• Combine all dried fruits, breadcrumbs, flour, suet, sugar, spices, and citrus zest in a large bowl.
• Stir in grated apple, eggs, stout, brandy, and treacle until well combined.
• Spoon mixture into the prepared basin and press down lightly.
• Cover with parchment and foil, tying securely with string.
• Place basin in a saucepan with water halfway up the sides.
• Steam gently for 6 hours, topping up water when needed.
• Cool completely, then store until ready to reheat and serve.

Notes

• Ensure the pudding basin is tightly sealed before steaming.
• Top up the water level regularly during the long steaming time.
• The pudding improves in flavor if made several weeks in advance.