Serves 8
1350 min
Irish Stout Pudding with Whiskey Cream
Recipe GLPRc309caa6336c28
A traditional Irish steamed pudding enriched with Irish stout beer and dried fruit, served with a silky whiskey-infused cream. The pudding is dark, moist, and deeply flavored with warm spices, making it a festive Christmas or special occasion dessert. This recipe feeds 8 people and requires overnight soaking and a 6-hour steam.
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Ingredients
140g raisins
140g sultanas
140g currants
140g chopped dates
50g mixed peel
1 large Bramley apple, peeled and finely chopped
250ml Irish stout beer
1 Zest of 1 orange
1 Zest of 1 lemon
100g cold butter, plus extra for the basin
102g dark muscovado sugar (100g 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 ground nutmeg
2 large eggs, beaten
Directions
In a large bowl, combine the raisins, sultanas, currants, chopped dates, mixed peel, and chopped apple. Pour in the Irish stout and add the orange and lemon zests. Stir well to combine, then cover the bowl and let it soak overnight at room temperature, allowing the fruit to absorb the stout and soften.
Generously butter the interior of a 1.25 litre pudding basin. Spoon 2 tablespoons of dark muscovado sugar into the basin and rotate it at an angle, tilting and gently shaking it so the sugar coats the bottom and sides evenly.
In a large mixing bowl, combine the breadcrumbs, self-raising flour, ground cloves, cinnamon, ginger, and nutmeg. Using the large holes of a box grater or a microplane, grate the cold butter directly into the dry ingredients. Pour in the beaten eggs and stir gently but thoroughly until just combined.
Add the soaked fruit mixture (along with all the liquid) to the breadcrumb mixture and fold together gently until all ingredients are evenly distributed. The mixture should be moist and well-combined.
Spoon the pudding mixture into the prepared basin, spreading it level at the top.
Cut a sheet of aluminium foil about 30cm long and lay it flat. Cover it with a same-size piece of greaseproof paper, then lightly butter the greaseproof paper side. Fold a 3cm pleat down the centre of both sheets. Position this over the top of the pudding basin, paper-side down.
Tie the foil and paper under the rim of the basin with kitchen string, creating a loop handle on top for easy removal. Trim the excess foil and paper to about 5cm above the rim, then tuck the trimmed edges under themselves to seal.
Place the pudding basin on a heatproof saucer inside a large saucepan. Pour just-boiled water into the saucepan until it reaches halfway up the sides of the basin. Cover the saucepan and steam the pudding for 6 hours on a gentle boil, checking the water level every hour or so and topping it up with boiling water as needed.
Once steamed, remove the pudding from the saucepan and allow it to cool slightly. Replace the foil and greaseproof paper with fresh sheets. Store the pudding in a cool place until serving time.
To reheat the pudding, steam it for 1 hour using the same method, or alternatively microwave it (without the foil) on medium power for 10 minutes until heated through. Turn out onto a warmed serving plate and serve with whiskey cream.
