Soaking the fruit in Guinness really plumps it up and gives a rich,
dark pudding without the bitterness of brandy or rum
― James Joyce
Ingredients
140g raisins
140g sultanas
140g currants
140g dates, 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 breadcrumbs
50g self-raising flour
½ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp nutmeg
2 eggs, beaten
Method
- 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.
- 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.
- 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
- 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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