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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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…

  • 100g cold butter, plus extra for the basin
    Butter

    Butter

    butt-err

    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
    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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therubyslippers
25th Dec, 2007
Made as the recipe, but it had gone mouldy, four weeks later - argh! What did I do wrong? I wondered if I didn't have the paper and foil tied tightly enough, perhaps.
dobromirka
22nd Dec, 2007
Made it as per the recipe. Its great
lucydawn61
28th Nov, 2007
1.05
I found this pudding too 'soggy' and too strong in the taste of cloves which left an aftertaste in the mouth.
gingerbev
19th Nov, 2007
5.05
This pudding is a great pudding to have all year round it's moist and full of flavour and i'm not a Guinness drinker however i didn't have it with whisky cream but a little brandy cream instead. Don't wait until christmas to try this recipe, its one of my favourites sp far. Thanks again for a great recipe.

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