The Delia Christmas Pudding
This, without apologies, is my Christmas pudding recipe that has been in print for 30 years, and the one I have used each year ever since. If I say it myself, it is unbeatable, especially when it has had a little time to mature. This recipe makes one large pudding.
This recipe is from Delia's Complete Christmas Magazine
Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour and breadcrumbs, spices and sugar.
Don't forget to tick everything off so as not to leave anything out. Now in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together.
Next pour this over all the other ingredients, and begin to mix very thoroughly.
Now cover the bowl with a clean tea cloth and leave to soak for a couple of hours (or overnight).
To steam the pudding, first fill a saucepan with boiling water form a kettle.
It's also a good idea to tie a piece of string across the top to make a handle.
Place the pudding in the steamer and steam the pudding for 8 hours. Do make sure you keep a regular eye on the water underneath and top it up with boiling water from the kettle from time to time.
Now your Christmas pudding is all ready for Christmas Day. Keep it in a cool place away from the light. Under the bed in an unheated bedroom is an ideal place.
If you want to make individual Christmas puddings for gifts, this quantity makes eight 6oz (175g) small metal pudding basins. Steam them for 3 hours, then re-steam for 1 hour.
They look pretty wrapped in silicone paper and muslin and tied with attractive bows and tags.
To make this recipe gluten-free: Replace the suet with either gluten-free or vegetarian suet. Use gluten-free white flour and breadcrumbs made from gluten-free bread, and replace the stout and barley wine with the same amount of sherry.
Copyright © 2009 Delia Smith/NC Internet Ltd, ALL RIGHTS RESERVED.