Guinness pudding with Whisky cream

Recipe uploaded by

Jane Hornby

11 ratings

Recipe by Jane Hornby

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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.

Jane says...

I'd normally leave whisky and Guinness to those made of sterner stuff, but a chaser of soft-whipped whisky cream is the perfect foil for my Guinness pudding. You can, of course, use any kind of stout, but then 'whisky and stout pudding' just doesn't have the same ring to it. Soaking the fruit in Guinness really plumps it up and gives a rich, dark pudding without the bitterness of brandy or rum.

Per serving

469 kcalories, protein 6g, carbohydrate 85g, fat 13 g, saturated fat 7g, fibre 3g, salt 0.66 g

Latest comments and suggestions

• bev's dishes

  19 November 2007

  bev's dishes rated and commented on this recipe

  

  This pudding is a great pudding to have all year round it's moist and full of flavour and i'm not a Guinness drinker however i didn't have it with whisky cream but a little brandy cream instead. Don't wait until christmas to try this recipe, its one of my favourites sp far. Thanks again for a great recipe.

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• Dee

  28 November 2007

  Dee rated and commented on this recipe

  

  I found this pudding too 'soggy' and too strong in the taste of cloves which left an aftertaste in the mouth.

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• Dobromirka

  22 December 2007

  Dobromirka commented on this recipe

  Made it as per the recipe. Its great

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• Vic

  25 December 2007

  Vic commented on this recipe

  Made as the recipe, but it had gone mouldy, four weeks later - argh! What did I do wrong? I wondered if I didn't have the paper and foil tied tightly enough, perhaps.

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• Julie

  27 December 2007

  Julie rated and commented on this recipe

  

  I made this at the end of November and we ate it Boxing Day. Everyone commented on how nice it was. Not as heavy as normal Christmas pud. While making it I was a bit over-generous with guinness so next year will make it with slightly less.

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• Jennifer T

  29 December 2007

  Jennifer T rated and commented on this recipe

  

  I loved this pudding! Possibly the best one I've ever made. Not too heavy, nice and moist, not too alcoholic. Maybe a tad less cloves next year, but that's all I'd change. It's seriously moreish, and lovely cold with cream or ice-cream the next day.

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• Lesley

  02 January 2008

  Lesley rated and commented on this recipe

  

  Made this in November and ate on Xmas Day. Absolutely fantastic all the family loved it, so will definately make next year. (Sorry Betty's Harrogate to dispense with your services)

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• JennyR

  03 January 2008

  JennyR commented on this recipe

  Fantastic recipe. Omitted the cloves, because not a fan and was delighted with the result! Will definitely be making it again next year!

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• JennyR

  03 January 2008

  JennyR rated and commented on this recipe

  

  Fantastic recipe. Omitted the cloves, because not a fan and was delighted with the result! Will definitely be making it again next year!

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• AnnieR

  04 January 2008

  AnnieR rated and commented on this recipe

  

  Excellent pudding - the best ever. Rich & fruity but light. I made it in early November and split it between two smaller pudding bowls. Had one in November and the second on Christmas day. Both were great.

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• MoBest

  15 January 2008

  MoBest commented on this recipe

  I made this pudding with my grandchildren, they were a little over zealous with the cinnamon, but the result was better than any I have made before.

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• wendy

  31 January 2008

  wendy rated and commented on this recipe

  

  Made this pudding early November and it was lovely and moist on christmas day. Lighter than a normal christmas pud which was great after a big christmas dinner. Will make it again next year

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• kaymillson

  27 March 2008

  kaymillson commented on this recipe

  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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• HayleyGrice

  02 November 2008

  HayleyGrice rated and commented on this recipe

  

  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...

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• Andy26172

  24 November 2008

  Andy26172 commented on this recipe

  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.

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• Andy26172

  24 November 2008

  Andy26172 rated this recipe

  

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• Hope

  24 November 2008

  Hope commented on this recipe

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

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• honeybee

  05 January 2009

  honeybee rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook min 6 hrs

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

Per serving

469 kcalories, protein 6g, carbohydrate 85g, fat 13 g, saturated fat 7g, fibre 3g, salt 0.66 g

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