Delia Smith Christmas Pudding​ Recipe

This classic British Christmas pudding is rich, dark, and wonderfully moist, packed with dried fruit, warming spice, and a generous glug of brandy. The texture is dense but tender, with that traditional “sliceable” crumble that turns silky once it’s reheated and served warm. It’s a medium-difficulty bake mainly because it’s steamed for several hours, but the mixing is simple and very forgiving. Total time is about 7 hours (including steaming), plus cooling and time to mature for the best flavour.

This is the kind of pudding that tastes like Christmas in the best possible way: deep molasses sweetness from brown sugar, bright citrus from orange zest, and gentle warmth from cinnamon and nutmeg. The fruit turns plump and jammy during steaming, and the suet keeps everything moist so it slices cleanly without feeling heavy. After it matures for a few weeks, the flavour becomes rounder, darker, and more complex.

Ingredients

For the pudding

• 150g raisins
• 150g sultanas
• 150g currants
• 75g mixed peel, finely chopped
• 75g dried apricots or prunes, chopped (optional but lovely)
• 1 medium Bramley apple, peeled and coarsely grated
• Zest of 1 orange
• 100g light brown sugar
• 100g shredded suet (beef suet or vegetarian suet)
• 100g fresh breadcrumbs
• 75g plain flour
• 50g ground almonds
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves or allspice
• 1/2 tsp fine salt
• 2 large eggs
• 150ml stout or brown ale (or strong black tea for alcohol-free)
• 3 tbsp brandy (or orange juice for alcohol-free)

For the basin and steaming setup

• Softened butter, for greasing
• Baking parchment
• Foil
• String or kitchen twine

To serve (optional, but traditional)

• Brandy butter, custard, or double cream
• Extra brandy to warm and pour over (optional)

How to Make Delia Smith Christmas Pudding

• Prepare the steaming setup: Choose a deep saucepan with a tight-fitting lid that can hold a 1.2L pudding basin. Place an upturned heatproof saucer or a folded tea towel in the base (this stops the basin from rattling). Put the kettle on so you can top up with hot water later.
• Prep the basin: Generously butter a 1.2L pudding basin. Cut a small circle of baking parchment and press it into the base (this helps it turn out neatly later).
• Mix the dry ingredients: In a very large mixing bowl, combine the raisins, sultanas, currants, mixed peel, chopped dried fruit (if using), grated apple, orange zest, brown sugar, suet, breadcrumbs, plain flour, ground almonds, spices, and salt. Stir well so the fruit is evenly coated.
• Add the wet ingredients: In a jug, whisk the eggs, then whisk in the stout (or tea) and brandy. Pour into the bowl and stir until you have a thick, evenly mixed batter. It should look generously studded with fruit, not runny.
• Fill and cover: Spoon the mixture into the prepared basin, pressing it down lightly and levelling the top. Cover with a circle of parchment, then a larger sheet of foil. Pleat the foil slightly in the centre to give the pudding room to expand. Tie securely with string, and add a string handle if you like for lifting.
• Steam (first cook): Place the basin on the saucer or towel in the saucepan. Pour in boiling water until it comes halfway up the sides of the basin. Cover with the lid and steam gently for 6 hours. Check every hour or so and top up with boiling water to keep the level steady.
• Cool and wrap for maturing: Carefully lift the basin out and let it cool completely. Remove the foil and parchment, then re-cover with fresh parchment and foil. Store in a cool, dark place (or the fridge if your kitchen is warm) for at least 2 weeks, ideally 4 to 8.
• Reheat to serve: Steam again for 2 hours using the same gentle method, or microwave (see FAQs). Turn out onto a warm plate, slice, and serve with brandy butter, custard, or cream.

Tips for the Best Results

Why is my Christmas pudding dry?

Dryness usually comes from steaming too vigorously (water boiling hard) or letting the saucepan boil dry. Keep it at a gentle simmer and top up with boiling water regularly. Using grated apple and a little ground almond also helps keep the crumb moist.

How do I stop water getting into the pudding basin?

Make sure the foil is tied on tightly and always use a lid on the pot. A pleat in the centre of the foil helps prevent tearing as the pudding expands. If your lid doesn’t fit well, add a layer of foil over the saucepan before the lid goes on.

Can I make it ahead, and does it really improve?

Yes, and yes. The resting time allows the fruit, spice, and alcohol to mellow and deepen. Make it at least 2 weeks ahead, but 4 to 8 weeks gives the richest flavour.

How do I know when it’s properly steamed and set?

After the first steam, the pudding should feel firm when you press the centre through the foil. If it still feels loose or very soft, give it another 30 to 60 minutes of steaming.

Serving Suggestions

• Warm slices with thick custard and a pinch of freshly grated nutmeg
• Brandy butter and a spoonful of lightly whipped cream
• Vanilla ice cream for a simple, modern twist
• A drizzle of warm toffee sauce if you love it extra indulgent

Storage

Room temperature

Once fully cooled and re-wrapped with fresh parchment and foil, the pudding can be kept in a cool, dark cupboard for 4 to 8 weeks. If your kitchen runs warm, store it in the fridge instead.

Refrigerator

Store well wrapped (or in an airtight container) for up to 3 months. Bring to room temperature for 30 minutes before reheating so it warms evenly.

Freezing

Freeze the fully cooled, first-steamed pudding wrapped in parchment and a double layer of foil for up to 1 year. Defrost overnight in the fridge, then reheat by steaming for 2 hours (or until piping hot in the centre).

Nutrition

• Calories: 480 kcal
• Carbohydrates: 92g
• Protein: 6g
• Fat: 14g
• Saturated fat: 6g
• Sodium: 220mg

Nutrition values are estimates and will vary depending on the ingredients and brands you use.

FAQs