Guinness pudding with Whisky cream

Guinness pudding with Whisky cream

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(19 ratings)

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Cooking time

Prep: 30 mins Cook: 6 hrs Plus overnight soaking

Skill level

Moderately easy

Servings

Serves 8

Soaking the fruit in Guinness really plumps it up and gives a rich, dark pudding without the bitterness of brandy or rum

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
469
protein
6g
carbs
85g
fat
13g
saturates
7g
fibre
3g
sugar
70g
salt
0.66g

Ingredients

  • 140g raisins
  • 140g sultanas
  • 140g currants
  • 140g dates, chopped
  • 50g mixed peel
  • 1 large Bramley apple (about 125g), peeled and finely chopped
  • 250ml Guinness Extra stout
  • zest 1 orange
  • zest 1 lemon
  • 100g cold butter, plus extra for the basin
  • 100g dark muscovado sugar, plus 2 tbsp
  • 100g fresh white breadcrumbs
  • 50g self-raising flour
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 2 eggs, beaten

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Method

  1. Mix the dried fruit and apple, then add the Guinness, orange and lemon zests and stir. Cover and leave overnight to soak. Butter a 1.25 litre/2 pint pudding basin, then spoon in 2 tbsp dark muscovado sugar. Turn the bowl at an angle, jiggling the sugar around as you go to coat the inside of the bowl.
  2. Mix the remaining dry ingredients in a large bowl. Grate the butter, then add to the bowl along with the eggs and fruit, and stir well. Spoon into the basin and level the top.
  3. Take a sheet of foil about 30cm long, cover with a same-size sheet of greaseproof paper and butter the paper. Fold a 3cm pleat in the
  4. Sit the pudding on a heatproof saucer in a saucepan, then pour in just-boiled water to come halfway up basin. Cover and steam for 6 hrs, topping up water occasionally. Re-cover with fresh paper and foil and store in a cool place. To reheat, steam for 1 hr or microwave, without foil, for 10 mins on Medium.

Recipe from Good Food magazine, November 2007

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Comments

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jakesfifi's picture

I love this receipe as it isn't heavy and I prefer the guinness to brandy/rum. I do it in the slow-cooker and microwave on the day.

carolwright25's picture
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Soft texture, really moist and not bitter at all. Best Christmas pudding I have tasted.

laddioli's picture
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I doubled the ingredients and made twelve small gift-size puddings in cup-sized ramekins.
They needed to cook for three hours in a water-filled baking dish in the oven. they can be reheated by steaming for 15 minutes or microwave for 5 minutes on medium. They made nice little presents when tied up in calico with a ribbon. Great recipe. Thanks.

laddioli's picture
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I doubled the ingredients and made twelve small gift-size puddings in cup-sized ramekins.
They needed to cook for three hours in a water-filled baking dish in the oven. they can be reheated by steaming for 15 minutes or microwave for 5 minutes on medium. They made nice little presents when tied up in calico with a ribbon. Great recipe. Thanks.

andre22's picture

I would like to have known how long before Xmas this pudding could be made. Does this pudding improve with storing, or is it not needed.

rosie_c's picture
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Have soaked fruit for two days as I didn't have time to cook it yesterday, That soaked up all the Guinness so have squeezed the zested lemon and half the zested orange and added the juice. Put in Shredded vegetable suet instead of butter. It tasted delicious raw so should be good. Also I'm cooking it for 1.5 hrs under pressure then turning the stove off so will avoid 6 hours' steaming!

oshilling's picture
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Little on the soggy side so 2nd time around used a little more breadcrumbs and a little more flour. Perfect.

samraw's picture
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Really lovely. Was worried about it when I made it as it didn't look like it was cooked properly. Gave it an extra hour, and it kept perfectly from stir up sunday to christmas day. Lovely flavours, and guests who didn't like christmas pud actually had extra helpings.

blackbird17's picture
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I made this last year and it was the very best Christmas oudding I have ever made and I've been making them for the past 40 years! About to make it again for this year.

jessclargo's picture

this was a great success with the whole family and easily tweaked for the fussier members who like cherries or nuts in. Roll on stir up Sunday so we can get cracking on the next batch!

1geoff's picture

My Sister made this for me 3 years ago, then we thought we ought to use it. After feeding it with a drop of Brandy then steaming it, it was great. My Sister In-Law wanted the recipe & she is a chef. Brilliant. My sister is making some more soon & we will keep it for a shorter time then use it. 10 out of 10

centauri93's picture

The recipe is missing instructions on my computer! What do you fold a 3cm pleat in?!

anitachilds's picture
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I had been searching for the perfect pudding, until this recipe was in Good Food. It is the best pudding I have tasted and I've made two 1 pint puddings every year since publication. It looks dark and rich but is so light...perfect after Christmas dinner!! :-)

tollie-g's picture

Sounds yummy would love to try this recipe but live in a dry country (guiness not available) could any one suggest a substitute for the guinness please.

joannepd's picture
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Made this last Christmas and have just made it again now. Absolutely delicious and so light , moist and fragrant . Much nicer than a bought pudding and very easy to make.

vrog's picture
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A gorgeous moist pudding - I soaked the fruit for 2 days rather than just overnight - really plumped it up.
Have been making puddings for 38 years and this is the best! As others have said, this is also great cold.

hopeth's picture

made this for a party full of students, it went down SO well.

andy26172's picture
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Made this pud last year and was the nicest we ever had. Didn't have any cloves so left them out. Very nice with ice cream ( kids) custard ( husband) or organic double cream ( me). Not too alcholic and because it had butter instead of suet it didn't have horrible white bits when it was cold. Making another this weekend as it's "stir up sunday" the traditional day for christmas pud making.

hayleygrice's picture
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Made this last Christmas and it was fantastic - light and moist with a great taste. This year's is currently steaming away on my hob...

kaymillson's picture

Made pretty much as per recipe. Don't like Christmas Pud myself, but I made them for Christmas meals at the pub (including Christmas Day), where I work and they were a definate hit!

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