Guinness, treacle & ginger pudding

Guinness, treacle & ginger pudding

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(5 ratings)

Prep: 20 mins Cook: 6 hrs Plus overnight soaking


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: per serving

  • kcal527
  • fat23g
  • saturates9g
  • carbs70g
  • sugars58g
  • fibre3g
  • protein7g
  • salt0.4g
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  • 500g mixed dried fruit
  • 100g stoned date or prunes, chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 100g stem ginger, drained and chopped, plus 2 tbsp syrup
  • zest and juice 2 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 225ml Guinness
  • a little butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g whole almond, roughly chopped


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 200g suet
  • 2 eating apple, grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g dark muscovado sugar
  • 5 tbsp black treacle
  • 100g self-raising flour
  • 85g soft white breadcrumb
  • 100g ground almond
  • 1 tbsp mixed spice
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • 3 large egg
  • brandy, to serve (optional)



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…


  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.

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Comments (7)

Snoweider's picture

Delicious! Very dark and treacley. Stem ginger gives it a bit of bite. Texture is superbly light given how dark and flavoursome the pud is. I halved the recipe as only wanted one pud, but ended up with a bit of extra which made a wee one that we had today to test in advance of the main event (just to make sure...). Wish I'd made more now. :D Not sure that I will ever make a different pudding again....

wodiddilyhoo's picture

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

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

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

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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