Delia Smith’s Christmas pudding is a rich, steamed British pudding made with dried fruit, suet, breadcrumbs, flour, spices and stout, then traditionally served warm with brandy butter or cream. This version follows the familiar Delia-style approach of mixing the fruit and batter ahead, steaming the pudding gently, and allowing time for it to mature; Christmas puddings vary between recipes and households.
Ingredients
- 1 cup (150 g) raisins
- 1 cup (150 g) sultanas
- 1 cup (150 g) currants
- ⅔ cup (100 g) mixed candied peel, finely chopped
- 1 small cooking apple, peeled, cored and coarsely grated, about ¾ cup (100 g)
- ½ cup (75 g) blanched almonds, roughly chopped
- ¾ cup (100 g) fresh white breadcrumbs
- ¾ cup (100 g) all-purpose flour
- 1 cup (150 g) shredded suet, preferably beef suet
- ¾ cup (150 g) packed dark brown sugar
- 1 teaspoon (2 g) ground mixed spice
- ½ teaspoon (1 g) ground cinnamon
- ¼ teaspoon (0.5 g) freshly grated nutmeg
- Finely grated zest of 1 lemon
- 2 large eggs (about 100 g without shells)
- ½ cup (120 ml) stout or dark beer
- 2 tablespoons (30 ml) brandy, plus extra for feeding if desired
- Butter, for greasing the pudding basin
Instructions
- Prepare the basin and steamer. Butter a 2-pint (1.2-litre) pudding basin generously. Set a rack or folded, heatproof cloth in a large, deep pan and check that the basin will fit with its lid on. Have a kettle of boiling water ready.
- Combine the dry ingredients and fruit. In a large bowl, stir together the raisins, sultanas, currants, candied peel, grated apple and almonds. Add the breadcrumbs, flour, suet, brown sugar, mixed spice, cinnamon, nutmeg and lemon zest. Mix until the fruit is evenly coated and there are no pockets of flour.
- Add the wet ingredients. Beat the eggs in a separate bowl, then stir in the stout and brandy. Pour this into the fruit mixture and mix thoroughly. The batter should be moist and heavy, not runny. Spoon it into the basin, pressing gently to remove large air gaps; leave about ½ inch (1 cm) of room at the top for expansion.
- Cover securely. Lay a pleated sheet of baking parchment over the basin, followed by a pleated sheet of foil. Secure both under the rim with kitchen string, making a string handle if useful. The pleat gives the pudding room to rise, and the tight cover keeps steaming water out.
- Steam the pudding. Lower the basin onto the rack in the pan. Pour in boiling water until it reaches about halfway up the sides, taking care not to splash over the cover. Cover the pan with a tight-fitting lid and steam gently for 8 hours. Keep the water at a steady simmer rather than a hard boil, and top up with boiling water as needed so the pan does not run dry.
- Cool and store. Lift the basin from the pan and leave it to cool completely. Remove the foil and parchment, wipe the rim and basin dry, then cover with fresh parchment and foil and secure again. Refrigerate promptly once cool; keep the pudding chilled until reheating. For traditional maturation, a covered pudding may be stored in a cool, reliably cold refrigerator, not at room temperature.
- Reheat to serve. Steam the covered pudding for 2 hours, checking and replenishing the water as before. Remove the cover carefully, avoiding the hot steam, and turn the pudding onto a warmed plate. Serve hot. If using a food thermometer, check the centre reaches 165°F (74°C) when reheating leftovers; this is the USDA FSIS safe minimum for reheated leftovers.
Tips
- Choose a suet substitute carefully. Vegetable suet works in the same quantity and keeps the pudding vegetarian, though its flavour and texture may differ slightly. If using frozen butter instead, grate it while very cold and keep it chilled; the pudding may be a little denser.
- Keep the steam gentle and the pan topped up. A vigorous boil can make the pudding tough and can cause the pan to boil dry. Add boiling water, not cold, when the level drops.
- Seal the cover well. Pleated parchment and foil should be tied firmly below the basin rim. A loose cover can let condensation soak the pudding; avoid letting the foil touch the water.
- Make ahead without leaving it out. Christmas pudding is often matured for several weeks, but this recipe’s home-storage advice is refrigeration or freezing. Do not store it at room temperature; add a small splash of brandy only after it has cooled, then reseal and chill.
Serving Suggestions
Serve slices hot with brandy butter, softly whipped cream, pouring custard or vanilla ice cream. For a classic British Christmas presentation, warm the pudding on a heatproof plate and decorate with a sprig of holly placed on top just before serving; remove the holly before eating. Brandy flames are optional, not necessary, and should only be attempted with the pudding away from the cooker, curtains and other flammable items.
Variations
Use chopped pecans or walnuts instead of almonds, or replace some of the raisins and currants with dried figs or dates. These changes make the pudding sweeter and give it a softer, chewier texture. If mixed peel is unavailable, use finely diced dried apricots and a little extra lemon zest; the citrus flavour will be less pronounced. For an alcohol-free pudding, replace stout with strong black tea or apple juice and omit the brandy, adding a tablespoon (15 ml) of extra liquid if the mixture seems dry. The flavour will be milder and less traditionally malty.
Storage and Reheating
Cool the cooked pudding promptly and refrigerate it within 2 hours, wrapped and covered. Keep refrigerated at 40°F (4°C) or below for 3–4 days, or freeze it, well wrapped, for up to 3 months for best quality. Thaw frozen pudding overnight in the refrigerator. Reheat the whole pudding by steaming, covered, for about 2 hours from chilled or around 3 hours from frozen, checking the water regularly; allow longer if needed and confirm the centre reaches 165°F (74°C). Individual slices can be reheated covered in a microwave until steaming hot throughout, then checked for the same temperature. Refrigerate leftovers within 2 hours and reheat only the portion you plan to serve.
Frequently Asked Questions
Can I make this Christmas pudding in advance?
Yes. It can be steamed ahead, cooled, wrapped and refrigerated for several days, or frozen for longer storage. Reheat it thoroughly before serving; do not rely on a cupboard or pantry for home storage.
Why does Christmas pudding need such a long steaming time?
The dense mixture is packed with dried fruit and needs prolonged, gentle heat to cook through and develop its traditional moist texture. Keep the water at a simmer and maintain its level throughout cooking.
How do I know when it is cooked?
After the full steaming time, the pudding should be firm and set, with no loose, wet batter in the centre. A food thermometer can help: the centre should reach at least 160°F (71°C) for the cooked egg mixture. When reheating, use the higher leftover-reheating target of 165°F (74°C).
Can I use a different pudding basin?
Use a heatproof basin close to 2 pints (1.2 litres). A different size changes the depth and cooking time, so leave room for expansion and check the centre before serving. Do not use a basin that cannot be securely covered or safely lowered into the pan.
Can I make it without alcohol?
Yes. Substitute strong black tea or apple juice for the stout and leave out the brandy. The result will lack some of the stout’s roasted flavour, but the fruit and spices still make a festive pudding.
Can I flame the pudding?
Only if you can do so safely. Warm a small amount of brandy separately, pour it over the pudding away from the cooker, and ignite it with a long match while keeping people and flammable objects clear. Never pour alcohol directly from the bottle near a flame, and skip flaming if conditions are not safe.
Related
- Chia Seeds: What Plant They Come From & How to Use
- Chia Seeds Daily Intake: How Much & How to Eat
- Chia Seeds Before Bed: Easy Nighttime Pudding
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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