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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Ingredients

  • 140g raisin
  • 140g sultana
  • 140g currant
  • 140g date, chopped
    Dates

    Date

    da-ate

    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
    Orange

    Orange

    or-ange

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

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    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

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

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.

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Comments, questions and tips

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jessclargo
2nd Oct, 2011
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
15th Dec, 2010
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
5th Dec, 2010
The recipe is missing instructions on my computer! What do you fold a 3cm pleat in?!
anitachilds
4th Dec, 2010
5.05
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
25th Nov, 2010
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
13th Sep, 2016
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
14th Nov, 2010
5.05
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
5th Jan, 2009
5.05
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
24th Nov, 2008
made this for a party full of students, it went down SO well.
andy26172
24th Nov, 2008
5.05
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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