Delia Smith Christmas Pudding Recipe

This Delia Smith Christmas pudding is a traditional British steamed pudding filled with dried fruit, warm spices, and deep festive flavour. Made well in advance, it matures beautifully as it rests, becoming darker, richer, and wonderfully moist by Christmas Day.

Although the steaming time is long, the preparation itself is simple and dependable, using familiar ingredients and a straightforward method. Once stored and fed with a little extra brandy, this pudding becomes the true centrepiece of the Christmas table, served warm with brandy butter, cream, or custard.

Ingredients

• 225g currants
• 175g sultanas
• 175g raisins
• 50g chopped mixed peel
• 50g chopped almonds
• 225g soft dark brown sugar
• 225g fresh white breadcrumbs
• 110g plain flour
• ½ tsp salt
• 1 tsp mixed spice
• ¼ tsp freshly grated nutmeg
• 225g shredded suet
• 2 tbsp black treacle
• Zest of 1 lemon
• Zest of 1 orange
• 4 tbsp brandy
• 2 large eggs, beaten
• 150ml stout or dark ale

How to Make Delia Smith Christmas Pudding Recipe

Mix the Dry Ingredients

Place all the dried fruits, mixed peel, almonds, sugar, breadcrumbs, flour, salt, spices, and suet into a very large mixing bowl. Stir thoroughly so the ingredients are evenly distributed.

Add the Flavourings

Add the lemon and orange zest, black treacle, beaten eggs, brandy, and stout. Mix very well with a wooden spoon until the mixture is thick, sticky, and fully combined.

Leave to Rest

Cover the bowl with a clean tea towel and leave the mixture to rest overnight. This allows the flavours to develop and the breadcrumbs to absorb moisture.

Prepare the Basin

Grease a 1.2 litre pudding basin with butter. Spoon the mixture into the basin, pressing it down firmly with the back of the spoon.

Cover Securely

Cut a circle of baking paper and foil, place it over the top, and tie securely with string. Create a pleat in the paper to allow room for the pudding to expand.

Steam the Pudding

Place the basin in a large saucepan. Pour in boiling water to come halfway up the sides, cover with a lid, and steam gently for 6 hours, topping up the water as needed.

Cool and Store

Remove the pudding from the pan and allow it to cool completely. Store in a cool, dark place until Christmas.

Reheat on Christmas Day

Steam again for 2 hours before serving so the pudding is heated through.

Recipe Tips

• Make the pudding at least 4–6 weeks before Christmas for best flavour.
• Press the mixture firmly into the basin to prevent crumbling.
• Check the water level regularly during steaming.
• Add an extra spoonful of brandy every week if you like a stronger taste.
• Use a proper pudding basin with a lip for tying string securely.

Healthy Alternatives / Variations

• Use vegetable suet for a vegetarian version.
• Replace stout with strong tea or orange juice.
• Add chopped dates, figs, or prunes for variation.
• Reduce the sugar slightly for a less sweet pudding.
• Replace some dried fruit with grated apple for extra moisture.

How to Serve

Serve the pudding hot, turned out onto a warm plate, with brandy butter, pouring cream, or custard. A small slice is plenty due to the richness and depth of flavour.

Pairing Ideas

• Brandy butter or rum butter
• Thick double cream or clotted cream
• Hot vanilla custard
• A glass of dessert wine or port
• Fresh orange segments for a sharp contrast

How to Store Leftovers

Room Temperature

Wrap well in baking paper and foil and store for several months in a cool cupboard.

Fridge

Only refrigerate if the weather is very warm.

Reheating

Steam slices gently or warm briefly in the microwave until hot.

Nutrition (per serving, approx.)

• Calories: 480 kcal
• Carbohydrates: 70g
• Protein: 8g
• Fat: 18g

FAQs

How far in advance should I make Christmas pudding?

At least one month before Christmas, but earlier is even better.

Can I freeze Christmas pudding?

Yes, it freezes very well for up to 6 months.

Why is my pudding crumbly when sliced?

It may not have been packed tightly enough into the basin.

Can I make this without alcohol?

Yes, replace the brandy and stout with orange juice or tea.

Do I need to re-steam it on Christmas Day?

Yes, this ensures the pudding is thoroughly heated and moist.

Delia Smith Christmas Pudding Recipe

Recipe by Margaret CollinsCourse: DessertCuisine: BritishDifficulty: Intermediate

Servings

8

people

Prep time

25

minutes

Cooking time

6

minutes

Total time

8

hours

Calories

480

kcal

31

minutes

A rich traditional Delia Smith Christmas pudding packed with dried fruit, spices, suet, and brandy, steamed to perfection for a festive centrepiece.

Ingredients

• 225g currants

• 175g sultanas

• 175g raisins

• 50g chopped mixed peel

• 50g chopped almonds

• 225g soft dark brown sugar

• 225g fresh white breadcrumbs

• 110g plain flour

• ½ tsp salt

• 1 tsp mixed spice

• ¼ tsp freshly grated nutmeg

• 225g shredded suet

• 2 tbsp black treacle

• Zest of 1 lemon

• Zest of 1 orange

• 4 tbsp brandy

• 2 large eggs, beaten

• 150ml stout or dark ale

Directions

• Mix all dried fruits, peel, almonds, sugar, breadcrumbs, flour, salt, spices, and suet in a large bowl.
• Stir in zest, treacle, eggs, brandy, and stout until fully combined.
• Cover and leave the mixture to rest overnight for flavours to develop.
• Grease a pudding basin and press the mixture in firmly.
• Cover with baking paper and foil, tie securely with string, and add a pleat for expansion.
• Steam in a pan of simmering water for 6 hours, topping up water as needed.
• Cool completely and store in a cool, dark place until Christmas.
• Re-steam for 2 hours before serving on Christmas Day.

Notes

• Make at least a month ahead for best flavour.
• Press mixture firmly to prevent crumbling.
• Check water level regularly while steaming.