I’m so excited to share a classic festive treat with you today – the Delia Smith Christmas Pudding. Just a quick note: Delia Smith, for those who might not know, is a renowned English cook and television presenter, cherished for her straightforward and practical approach to cooking. This recipe mirrors her ethos, ensuring you master the art of making this pudding with ease and finesse.

Delia Smith Christmas Pudding Recipe Overview

The Delia Smith Christmas Pudding is a symphony of flavors, textures, and aromas that evokes the very essence of Christmas. This pudding amalgamates the rich warmth of spices, fruits, and a splash of alcohol, providing the perfect ending to your festive feast. With a cooking time of roughly 6 hours, this recipe yields enough pudding to serve 6-8 individuals, ensuring everyone gets a generous slice of the holiday spirit.

Ingredients:

110g Shredded Suet: This gives the pudding its unique texture and rich base.
25g Whole Candied Peel, Finely Chopped: A touch of candied zestiness that dances through the pudding.
25g Whole Almonds, Chopped: The skin-on choice adds an earthy crunch.
1 Small Cooking Apple, Cored and Finely Chopped: Its subtle tartness balances the sweetness.
Grated Zest ½ Large Navel Orange & ½ Large Lemon: These zests add a fragrant citrus note.
2 tablespoons Rum: Introducing a warming depth.
75ml Barley Wine & 75ml Stout: These combine to lend a robust richness to the pudding.
2 Large Eggs: The binding agents that keep everything together.
50g Self-Raising Flour, Sifted: To give the pudding its structure.
110g White Breadcrumbs: Enhancing the classic pudding texture.
1 Level Teaspoon Ground Mixed Spice, ¼ Level Teaspoon Freshly Grated Nutmeg & Good Pinch Ground Cinnamon: A trio of spices evoking Christmas warmth.
225g Soft Dark Brown Sugar: Offering a deep molasses-like sweetness.
110g Sultanas, 110g Raisins & 275g Currants: The fruity backbone of the pudding, plump and juicy.

Instructions:

Start by combining the suet, breadcrumbs, flour, and brown sugar in a large mixing bowl.
Add the mixed spice, nutmeg, and cinnamon. Mix well.
Stir in the candied peel, chopped almonds, and chopped apple.
Mix in the grated orange and lemon zests.
In a separate bowl, whisk the eggs. Add the rum, barley wine, and stout. Whisk again until combined.
Gradually pour the liquid mixture into the dry ingredients, stirring continuously to get a smooth batter.
Fold in the sultanas, raisins, and currants until evenly distributed.
Pour the batter into a greased pudding basin, leaving about 2.5cm at the top.
Cover the Basin with greaseproof paper and tie with twine.
Steam the pudding over simmering water for about 6 hours, checking the water level regularly and topping up as necessary.
Remove cooked food and let cool. Store in a cool, dry place until Christmas Day.
On the day, steam again for 2 hours before serving.

Also Try: Delia Smith’s Dauphinoise Potatoes

FAQs:

Q: Can I use butter instead of suet?

While suet provides the traditional texture, you can use cold, grated butter as a substitute, but expect a slightly different mouthfeel.

Q: Can I skip the alcohol?

Alcohol can be replaced with fruit juice or tea, but the flavor will change.

Q: How long can I store the pudding?

Stored correctly in a cool, dry environment, it can survive weeks to months.

Q: Can I use different dried fruits?

Absolutely! Feel free to get creative with the mix of dried fruits, but maintain the overall quantity.

Q: How do I know pudding is done?

The pudding should feel firm to touch. Insert a skewer; if it comes out clean, it’s done.

Conclusion:

Embracing the spirit of Delia Smith’s simplicity and dedication to quality, this Christmas pudding is a testament to traditional British festivities. As you slice through this rich, fragrant pudding and serve it to your loved ones, you’re not just sharing food but creating memories. Enjoy!