Irish stout pudding with whiskey cream
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight soaking
- More effort
- Serves 8
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- 140g raisin
- 140g sultana
- 140g currant
- 140g datechopped
- 50g mixed peel
- 1 large Bramley apple(about 125g), peeled and finely chopped
- 250ml Irish stout
- zest 1 orange
- zest 1 lemon
- 100g cold butterplus extra for the basin
- 100g dark muscovado sugarplus 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
- 2 eggsbeaten
Nutrition: per serving
- kcal469
- fat13g
- saturates7g
- carbs85g
- sugars70g
- fibre3g
- protein6g
- salt0.66glow
Method
step 1
Mix the dried fruit and apple, then add the stout, 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.
step 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.
step 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 middle, then put over the pudding. Tie with string under the lip of the basin, making a handle as you go. Trim paper and foil to about 5cm, then tuck it under itself.
step 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. Serve with the whiskey cream.
