Guinness pudding with Whisky cream
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Guinness pudding with Whisky cream

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

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 6 hrs

Plus overnight soaking
Freezable

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.
Try

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 6.0g, carbohydrate 85.0g, fat 13.0 g, saturated fat 7.0g, fibre 3.0g, sugar 70.0g, salt 0.66 g

Recipe from Good Food magazine, November 2007.

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Latest comments and suggestions

Results 21-32

  • Binder photo Anita

    04 December 2010

    Anita rated and commented on this recipe

    5 stars

    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!! :-)

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  • Binder photo centauri

    05 December 2010

    centauri commented on this recipe

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

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  • Binder photo Geoff

    15 December 2010

    Geoff commented on this recipe

    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

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  • Binder photo beaker76

    02 October 2011

    beaker76 commented on this recipe

    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!

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  • Binder photo Lesley

    20 November 2011

    Lesley rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Sam R

    30 December 2011

    Sam R rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Ollie Shilling

    27 January 2012

    Ollie Shilling rated and commented on this recipe

    5 stars

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

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  • Binder photo Rosie

    19 November 2012

    Rosie rated and commented on this recipe

    4 stars

    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!

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  • Binder photo SHIRLEY

    26 November 2012

    SHIRLEY commented on this recipe

    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.

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  • Binder photo Paul Vincent

    02 December 2012

    Paul Vincent commented on this recipe

    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.

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  • Binder photo Paul Vincent

    02 December 2012

    Paul Vincent rated and commented on this recipe

    5 stars

    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.

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  • Binder photo I love food

    17 January 2013

    I love food rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 6 hrs

Plus overnight soaking
Freezable

Christmas pud with an Irish twist

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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Per serving

469 kcalories, protein 6.0g, carbohydrate 85.0g, fat 13.0 g, saturated fat 7.0g, fibre 3.0g, sugar 70.0g, salt 0.66 g

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