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Delia Smith Christmas Pudding Recipe

Delia Smith Christmas Pudding Recipe

Delia Smith's Christmas pudding recipe is rich, traditional and made to mature for weeks before serving.
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Prep Time 40 minutes
Cook Time 6 hours
Maturing Time 28 days
Total Time 28 days 6 hours 40 minutes
Servings: 2 Puddings
Course: Dessert
Cuisine: British
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 150 g shredded vegetarian suet
  • 150 g soft dark brown sugar
  • 100 g self-raising flour
  • 100 g fresh breadcrumbs
  • 350 g mixed dried fruit currants, sultanas, raisins
  • 75 g mixed candied peel finely chopped
  • 50 g glacé cherries chopped
  • 1 large cooking apple peeled, cored and grated
  • Zest and juice of 1 orange
  • 2 large eggs
  • 4 tbsp brandy plus extra for feeding
  • 100 ml stout or ale
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon

Method
 

  1. Combine suet, sugar, flour, breadcrumbs, dried fruit, peel, cherries and apple.
  2. Stir in orange zest, juice and spices.
  3. Beat in eggs, brandy and stout.
  4. Mix thoroughly until well combined.
  5. Divide between two greased pudding basins.
  6. Cover with parchment and pleated foil, tied securely.
  7. Steam for 6 hours, topping up water regularly.
  8. Cool completely, then re-cover and store in a cool, dark place.
  9. Feed with brandy every couple of weeks.
  10. Steam for a further 2 hours on Christmas Day before serving.

Notes

Make as early as possible for the best, most developed flavour.
Keep the steaming water topped up throughout the long first steam.
Feed with brandy every couple of weeks while maturing.
Freeze the steamed, unfed pudding for up to 1 year if needed.
Always steam again briefly on the day before serving.