Home
Recipes
Irish stout pudding with whiskey cream

Guinness pudding with Whisky cream

Irish stout pudding with whiskey cream

Name: Irish stout pudding with whiskey cream
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8
Cuisine: British
Ingredients: 140g raisin; 140g sultana; 140g currant; 140g date chopped; 50g mixed peel; 1 large Bramley apple (about 125g), peeled and finely chopped; 250ml Irish 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

Jane Hornby

Save recipe

Serves 8

More effort

Prep: 30 mins

Cook: 6 hrs

Plus overnight soaking

A star rating of 4.8 out of 5.28 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Whiskey cream

A star rating of 2 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

140g raisin
140g sultana
140g currant
140g date

chopped
50g mixed peel
1 large Bramley apple

(about 125g), peeled and finely chopped
250ml Irish 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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal469
fat13g
saturates7g
carbs85g
sugars70g
fibre3g
protein6g
salt0.66g

low

Method

step 1

Mix the dried fruit and apple, then add the stout, 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 middle, then put over the pudding. Tie with string under the lip of the basin, making a handle as you go. Trim paper and foil to about 5cm, then tuck it under itself.
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. Serve with the whiskey cream.

RECIPE TIPS

JANE SAYS...

I’d normally leave whiskey and stout to those made of sterner stuff, but a chaser of soft-whipped whiskey cream is the perfect foil for my stout pudding. Soaking the fruit in stout really plumps it up and gives a rich, dark pudding without the bitterness of brandy or rum.

Recipe from Good Food magazine, November 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.28 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now