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Guinness pudding with Whisky cream

Guinness pudding with Whisky cream

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A star rating of 4.8 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal469
fat13g
saturates7g
carbs85g
sugars70g
fibre3g
protein6g
low insalt0.66g
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Ingredients

  • 140g raisin
  • 140g sultana
  • 140g currant
  • 140g date , 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 breadcrumb
  • 50g self-raising flour
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 2 eggs , beaten

Method

  • STEP 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.

  • STEP 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.

  • STEP 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

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, November 2007

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A star rating of 4.8 out of 5.26 ratings
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