Guinness pudding with Whisky cream

Guinness pudding with Whisky cream

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(21 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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 2 eggs, 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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Steven and Rachel's picture
Steven and Rachel
23rd Oct, 2016
5.05
I don't like Christmas pudding but my other half and my father love it! It's easy to make as well, made 2 and saved one for a year later and it was nicer. Today I'm making another two!
jakesfifi
22nd Nov, 2013
I love this receipe as it isn't heavy and I prefer the guinness to brandy/rum. I do it in the slow-cooker and microwave on the day.
carolwright25
17th Jan, 2013
5.05
Soft texture, really moist and not bitter at all. Best Christmas pudding I have tasted.
laddioli
2nd Dec, 2012
5.05
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.
laddioli
2nd Dec, 2012
5.05
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.
andre22
26th Nov, 2012
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.
rosie_c
19th Nov, 2012
4.05
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!
oshilling
27th Jan, 2012
5.05
Little on the soggy side so 2nd time around used a little more breadcrumbs and a little more flour. Perfect.
samraw
30th Dec, 2011
5.05
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.
blackbird17's picture
blackbird17
20th Nov, 2011
5.05
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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bonnebouffe
17th Mar, 2017
Why don't I see the rest of instruction 3 in the Method? Is it just me?
goodfoodteam's picture
goodfoodteam
27th Mar, 2017
Hi there, Sorry to hear that. We're not aware of this problem. Is it possible to take a screen grab and send it to goodfoodwebsite@bbc.com, explaining the problem and also giving information on which device you're using to access the site/ browser information. If any of this doesn't make sense, then simply send an email and one of our team will help you out. Thank you!
carleyaves
28th Oct, 2013
was thinking of making for Christmas, how far in advance can I make this???
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