Irish Stout Pudding with Whiskey Cream

4.80 (28)
⏱ 390 mins 🍽 Serves 8 🌶 british ✅ More effort 🏷 Dessert

This traditional British dessert features dried fruit and apple soaked overnight in Irish stout, which imparts a rich, dark flavour without bitterness. The mixture is combined with spices, breadcrumbs, and butter before being steamed for 6 hrs. The result is a moist, spiced pudding that is reheated and served with a complementary whiskey cream. It's a perfect make-ahead treat for a special occasion.

Irish Stout Pudding with Whiskey Cream

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
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 2 eggs beaten

Method

  1. Combine the dried fruit and apple in a bowl, then pour in the stout and add the orange and lemon zests. Stir, cover the bowl, and allow the mixture to soak overnight. Generously butter a 1.25 litre pudding basin, then add 2 tbsp of the dark muscovado sugar. Tilt and rotate the basin to coat the interior completely with the sugar.
  2. In a separate large bowl, combine all the remaining dry ingredients. Grate the cold butter into this bowl, then add the beaten eggs and the soaked fruit mixture. Stir everything together thoroughly. Transfer this batter into the prepared basin and smooth the surface.
  3. Cut a 30cm square of foil and place a same-sized sheet of greaseproof paper on top. Butter the paper. Create a 3cm pleat in the centre of the sheets, then place them over the pudding basin. Secure with string under the basin's rim, creating a handle. Trim the excess paper and foil to about 5cm and tuck it underneath.
  4. Place the pudding basin on a heatproof saucer inside a large saucepan. Pour in freshly boiled water until it reaches halfway up the basin. Cover the pan and steam the pudding for 6 hrs, checking and topping up the water as needed. Once cooked, replace the paper and foil and store the pudding in a cool place. To serve, re-steam for 1 hr or microwave without foil for 10 mins on medium. Accompany with whiskey cream.

Nutrition (per serving)

Calories469 kcal
Fat13 g
Saturates7 g
Carbs85 g
Sugars70 g
Fibre3 g
Protein6 g
Sodium264 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisinebritish