Guinness, treacle & ginger pudding

Guinness, treacle & ginger pudding

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 6 hrs Plus overnight soaking

Skill level

Easy

Servings

Makes 2 x 1.2 litre puddings, each pudding serves 6

Rich, dark and spicy - prepare enough mixture for two basins, one for Christmas day and the other to give as a gift

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
527
protein
7g
carbs
70g
fat
23g
saturates
9g
fibre
3g
sugar
58g
salt
0.4g

Ingredients

  • 500g mixed dried fruits
  • 100g stoned dates or prunes, chopped
  • 100g stem ginger, drained and chopped, plus 2 tbsp syrup
  • zest and juice 2 oranges
  • 225ml Guinness
  • a little butter, for greasing
  • 50g whole almonds, roughly chopped
  • 200g suet
  • 2 eating apples, grated
  • 100g dark muscovado sugar
  • 5 tbsp black treacle
  • 100g self-raising flour
  • 85g soft white breadcrumbs
  • 100g ground almonds
  • 1 tbsp mixed spice
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • 3 large eggs
  • brandy, to serve (optional)

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Method

  1. Mix together the dried fruit, ginger, orange zest and juice, and Guinness in a bowl. Cover and leave to soak overnight.
  2. Grease 2 x 1.2-litre pudding basins. Boil a kettle of water. To prepare your steamers, put a snug-fitting upturned bowl or plate in the base of 2 large, deep saucepans, big enough to hold your pudding basins. Add the remaining ingredients (except brandy) to the fruit mixture and stir well, making sure there are no pockets of flour. Divide between your prepared basins and cover with buttered baking parchment and a foil lid. Tie with string to secure and make a handle for easy lifting.
  3. Stand the puddings on the upturned bowls or plates in your saucepans. Pour in enough boiling water to come halfway up the sides of the basins, cover with a tight-fitting lid and steam for 6 hrs, topping up with water if necessary. If your lids start to rattle as the puddings cook, place a couple of heavy cans on top to hold them down. Once cooked, the puddings can mature for up to 1 year in a cool dark place, so if you only eat one this year, that’s fine.
  4. To serve, reheat in a steamer for 1 hr until piping hot all the way through. Flame with brandy, if you like, as you bring it to the table.

Recipe from Good Food magazine, November 2012

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Comments

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wodiddilyhoo's picture
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Very tasty pudding and went down a treat. People were surprised by how light it was as it is quite dark in colour

patriciaf's picture
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Loved them will definitely make again and I like angie will add more ginger. I will also leave out the nuts. I made one larger pudding and six small ones. Re heat well in the microwave.

yamgma's picture
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This is the best Christmas pudding recipe and I've tried a few. Holds together beautifully, is moist and very tasty. Excellent. I made one larger pudding and 4 little ones.

sllyst's picture

This was really easy to make but was very mild tasting, i would add more spice next time, had it with lots of brandy sauce to give it some flavour but it was still very popular.

angiebutler's picture
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This is the first time I've made Christmas pudding, or any steamed pudding for that matter. It was really easy to make and absolutely delicious. I would have liked to be able to taste the ginger more so will add a bit more next time and maybe cut it up less finely. This recipe will definitely be making a come back year after year.

el__be's picture

Does anyone know how long this should be cooked for if you are laking a 1lb pudding or a 190ml ones?

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