Guinness pudding with Whisky cream

Guinness pudding with Whisky cream

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (34)

hayleygrice's picture

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!

wouthwaite's picture

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

mobest30's picture

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.

annrosenthal's picture

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.

jenroelants's picture

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

jenroelants's picture

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

lesleyrmadden's picture

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)

jennifert's picture

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.

julespick's picture

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.

therubyslippers's picture

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.

dobromirka's picture

Made it as per the recipe.

Its great

lucydawn61's picture

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

gingerbev's picture

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.


Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…