Delia Smith Christmas Pudding Recipe

This traditional Delia Smith Christmas pudding is rich, dark, and deeply comforting, with a soft yet dense texture and a warming blend of dried fruit and spice. It is a classic steamed pudding that develops incredible flavour as it cooks slowly and matures. Despite its heritage, the method is straightforward and well within reach for home bakers. Total time includes preparation plus long, gentle steaming, making it perfect for making ahead of Christmas Day.

Ingredients

For the pudding mixture

175g sultanas
175g raisins
175g currants
50g mixed peel, finely chopped
1 small cooking apple, peeled, cored, and grated
75g soft dark brown sugar
75g fresh white breadcrumbs
75g suet
25g ground almonds
1 level tsp ground mixed spice
½ level tsp freshly grated nutmeg
Grated zest of 1 lemon
Grated zest of 1 orange
2 large eggs
2 tbsp black treacle
3 tbsp brandy or dark rum

For greasing

Butter, for greasing the basin

How to Make Delia Smith Christmas Pudding

Prepare the basin: Generously butter a 1.2 litre pudding basin. Cut a small circle of baking parchment and place it in the base to prevent sticking.
Mix the dry ingredients: In a very large bowl, combine the dried fruit, mixed peel, grated apple, sugar, breadcrumbs, suet, ground almonds, spices, and citrus zest. Stir thoroughly so everything is evenly distributed.
Add the wet ingredients: Beat the eggs in a separate bowl, then add them to the mixture along with the treacle and brandy. Stir until the mixture is dark, glossy, and well combined.
Fill the basin: Spoon the mixture into the prepared basin, pressing it down gently to remove any air pockets. Smooth the surface.
Cover securely: Cover the basin with a double layer of buttered baking parchment, buttered side down. Add a layer of foil on top and tie securely with string, leaving room for expansion.
Steam the pudding: Place the basin in a large saucepan on an upturned heatproof saucer. Pour in boiling water to come halfway up the sides. Cover with a lid and steam gently for 6 hours, topping up with boiling water as needed.
Cool and store: Remove the pudding carefully and allow it to cool completely. Replace the parchment and foil with fresh layers before storing.

Tips

Why is my Christmas pudding dry?

This usually means it was steamed too vigorously or not sealed well. Keep the water at a gentle simmer and ensure the cover is tightly secured.

Can I make this pudding without alcohol?

Yes. Replace the brandy with orange juice or apple juice. The flavour will still be rich and festive.

How do I stop water getting into the pudding?

Make sure the foil is tied tightly and pleated in the centre to allow for expansion without letting steam drip inside.

Serving Suggestions

Serve with hot brandy butter
Pair with thick custard or double cream
Finish with a light brandy flame for tradition

Storage

Room temperature

Store the wrapped pudding in a cool, dark place for up to 2 months.

Refrigerator

Not recommended, as refrigeration can dry out the pudding.

Freezing

Wrap well and freeze for up to 12 months. Defrost fully before reheating.

Nutrition

Calories: 390 kcal
Carbohydrates: 58g
Protein: 6g
Fat: 14g
Saturated fat: 6g
Sodium: 120mg

Nutrition values are estimates and may vary.

FAQs

Can I bake this as a loaf instead?

No, this recipe is designed to be steamed. Baking will change the texture and moisture level significantly.

How long should I reheat the pudding on Christmas Day?

Steam for 1½ to 2 hours until piping hot all the way through.

Can I make this pudding weeks in advance?

Yes, this pudding improves with time and can be made up to 2 months ahead.

Do I need to stir the pudding mixture for tradition?

It is traditional but not essential. Stirring together once thoroughly is enough for great results.