Guinness pudding with Whisky cream

Guinness pudding with Whisky cream

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(23 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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  • 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
    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



    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…

  • 100g cold butter, plus extra for the basin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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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2nd Nov, 2008
Made this last Christmas and it was fantastic - light and moist with a great taste. This year's is currently steaming away on my hob...
27th Mar, 2008
Made pretty much as per recipe. Don't like Christmas Pud myself, but I made them for Christmas meals at the pub (including Christmas Day), where I work and they were a definate hit!
31st Jan, 2008
Made this pudding early November and it was lovely and moist on christmas day. Lighter than a normal christmas pud which was great after a big christmas dinner. Will make it again next year
15th Jan, 2008
I made this pudding with my grandchildren, they were a little over zealous with the cinnamon, but the result was better than any I have made before.
4th Jan, 2008
Excellent pudding - the best ever. Rich & fruity but light. I made it in early November and split it between two smaller pudding bowls. Had one in November and the second on Christmas day. Both were great.
3rd Jan, 2008
Fantastic recipe. Omitted the cloves, because not a fan and was delighted with the result! Will definitely be making it again next year!
3rd Jan, 2008
Fantastic recipe. Omitted the cloves, because not a fan and was delighted with the result! Will definitely be making it again next year!
2nd Jan, 2008
Made this in November and ate on Xmas Day. Absolutely fantastic all the family loved it, so will definately make next year. (Sorry Betty's Harrogate to dispense with your services)
29th Dec, 2007
I loved this pudding! Possibly the best one I've ever made. Not too heavy, nice and moist, not too alcoholic. Maybe a tad less cloves next year, but that's all I'd change. It's seriously moreish, and lovely cold with cream or ice-cream the next day.
27th Dec, 2007
I made this at the end of November and we ate it Boxing Day. Everyone commented on how nice it was. Not as heavy as normal Christmas pud. While making it I was a bit over-generous with guinness so next year will make it with slightly less.


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