Guinness pudding with Whisky cream

Guinness pudding with Whisky cream

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(20 ratings)

Prep: 30 mins Cook: 6 hrs Plus overnight soaking

More effort

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

  • Freezable

Nutrition: per serving

  • kcal469
  • fat13g
  • saturates7g
  • carbs85g
  • sugars70g
  • fibre3g
  • protein6g
  • salt0.66g
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  • 140g raisin
  • 140g sultana
  • 140g currant
  • 140g date, chopped



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

  • 50g mixed peel
  • 1 large Bramley apple (about 125g), peeled and finely chopped
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 250ml Guinness Extra stout
  • zest 1 orange



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

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g cold butter, plus extra for the basin



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

  • 100g dark muscovado sugar, plus 2 tbsp
  • 100g fresh white breadcrumb
  • 50g self-raising flour
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 2 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

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Comments (34)

Steven and Rachel's picture

I don't like Christmas pudding but my other half and my father love it! It's easy to make as well, made 2 and saved one for a year later and it was nicer. Today I'm making another two!

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

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

laddioli's picture

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

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

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

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

samraw's picture

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

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

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.

greggi's picture

I'm guessing that black tea could be good, as I recall this is used to infuse fruit for other recipes, and a strong brew will have some of the bitterness and tannin of Guiness? Good luck.

As I write, my puds are in the steamer (mid September), so I hope they'll still be good at Christmas? 1geoff's comments give me cause for optimism - thank-you :)

joannepd's picture

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

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

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.


Questions (1)

carleyaves's picture

was thinking of making for Christmas, how far in advance can I make this???

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