- 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
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
One of the most useful of spices for both sweet and savoury…
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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.
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.
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
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.