Delia Smith Christmas Pudding

Delia Smith’s Christmas Pudding is made with shredded suet, candied peel, almonds, cooking apple, orange zest, lemon zest, rum, barley wine, stout, eggs, self-raising flour, white breadcrumbs, mixed spice, nutmeg, cinnamon, dark brown sugar, sultanas, raisins, and currants. This traditional Christmas Pudding recipe creates a delicious dessert that takes about 10 hours and 45 minutes to prepare and can serve up to 10-12 people.

Delia Smith Christmas Pudding Ingredients

• 600 g (21 oz) Cod Loin or fillets
• 80 g (2.8 oz) Kale
• 80 g (3 oz) Butter
• 80 g (3 oz) Plain flour (All Purpose Flour)
• 1 liter (4 cups) Milk (Full Fat or semi-skimmed)
• 250 g (9 oz) Cheddar cheese (grated or shredded)
• 25 g (0.9 oz) Breadcrumbs

How To Make Delia Smith Christmas Pudding

1. Prepare the Mixture (Day Before): In a large mixing bowl, combine the suet, breadcrumbs, spices, and sugar. Mix thoroughly. Gradually add the dried fruit, peel, nuts, apple, and citrus zests.
2. Combine Liquids: In a separate bowl, mix the rum, barley wine, stout, and eggs. Beat well, then pour over the dry mixture. Stir until well combined.
3. Stir and Rest: Ensure the mixture has a sloppy consistency. Cover the bowl and leave overnight.
4. Prepare for Steaming: The next day, stir in the sifted flour. Pack the mixture into a lightly greased bowl, cover with a double layer of baking parchment and foil, and secure with string.
5. Steam: Place the bowl in a steamer over simmering water. Steam for 8 hours, topping up with boiling water as needed. Allow the pudding to cool, replace the wrapping, and store it in a cool, dark place.
6. Reheat on Christmas Day: Steam the pudding for 2 hours 15 minutes. To serve, turn it out onto a warmed plate, place a sprig of holly on top, and flambé with hot brandy. Serve with Christmas Rum Sauce, Cumberland Rum Butter, or Brown Sugar Brandy Butter.

Recipe Tips

• Mix Thoroughly: Ensure all ingredients are mixed thoroughly to evenly distribute the spices, fruit, and suet for a consistent texture and flavor in every bite.
• Check Consistency: The mixture should be sloppy enough to fall easily from the spoon. If it’s too thick, add more stout to reach the right consistency.
• Steam with Care: Keep a close eye on the water level while steaming, topping up with boiling water as needed to prevent the pudding from drying out.
• Rest Overnight: Letting the mixture rest overnight allows the flavors to develop and intensify, giving you a richer-tasting pudding.
• Secure the Wrapping: Make sure the baking parchment and foil are tightly secured with string to prevent water from getting into the pudding during steaming.

What To Serve With Christmas Pudding?

This rich and fruity Christmas Pudding pairs well with brandy butter, rum sauce, custard, or vanilla ice cream. It can also be served alongside whipped cream, caramel sauce, clotted cream, or a warm fruit compote for a delicious dessert.

How To Store Leftovers Christmas Pudding?

• Refrigerate: First, let the leftover Christmas Pudding cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to 2 weeks.
• Freeze: After cooling to room temperature, wrap the Christmas Pudding tightly in plastic wrap and then in a layer of foil. Place it in an airtight container before freezing. It can be stored in the freezer for up to 3 months. To thaw, transfer the pudding to the refrigerator and let it thaw overnight

Delia Smith Christmas Pudding Nutrition Facts

Serving Size: 1 slice (50g)

• Calories: 140
• Total Fat: 3.6g
• Saturated Fat: 1g
• Cholesterol: 11mg
• Sodium: 173mg
• Potassium: 109mg
• Total Carbohydrate: 24.7g
• Dietary Fiber: 1.1g
• Sugars: 17.4g
• Protein: 2.5g

Try More Delia Smith Recipes:

• Delia Smith Baileys Cheesecake
• British Pancakes Delia Smith
• Delia Smith Light Fruit Cake Recipe
• Delia Smith Key Lime Pie