Guinness and Fruit Christmas Puddings
No dish speaks more of Christmas than a traditional Christmas pudding. Slow cooked for hours, the sugars in the pudding turn to dark caramel for a rich pudding that brings out the sweetness of the Guinness-infused fruits.
Guinness® and Fruit Christmas Puddings
- 500g raisins
- 500g mixed dried fruit (currants, oranges, dates etc.), roughly chopped
- 200ml Guinness®
- 250g butter
- 280g caster sugar
- 5 eggs
- 1 cup plain flour
- 1 tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp ground nutmeg
- 2 cups soft white breadcrumbs
Mix the fruit and Guinness® together in a non-reactive bowl, cover with a tea towel and leave overnight to soak.
Cream together the butter and sugar, then beat in the eggs one at a time. Fold through the dry ingredients and fruit mixture, including any liquid collecting in the bottom of the bowl.
Grease and line the base of 2-3 pudding basins and divide the mixture between them. Cover tightly with more greaseproof paper and aluminium foil and leave overnight in the fridge.
Place a small rack, trivet or layer of tea towels in the base of a large saucepan big enough to fit your pudding basins. Fill the saucepan with boiling water three-quarters of the way up your pudding basins. Bring to a simmer and cover, continuing to simmer for 3½ hours, topping up the water every hour. Alternatively, steam the puddings for 7½ hours, topping up the steaming water every half hour.
Turn out the puddings, slice and serve with vanilla custard.
This Christmas, check out Merry Guinness® promos and parties throughout December in Malaysia at www.facebook.com/guinnessmalaysia
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I remember my mother making these, she would fill our old gas boiler with basins for her and the lady
next door.Our kitchen smelt absolutely wonderful.
On Christmas day we would hope to get a silver threepence in ours,but somehow their was one each
on all our plates.The next job was to taste the wonderful pudding rich,fruity and gorgeous,After eating
our fill we had to hand our silver threepence’s back to my mum who would put them away for next
year happily each one of us would get new sixpence to spend.
We would save the rest of the puddings for treats during the year but we always saved one for the next
Christmas. Many years later we realised that the threepence’s were put on the side of our plate and
lightly covered with a bit of pudding so that us kid’s got one each.
I remember my Dad coming back from the pub. one evening with a beermat with the Guinness
Christmas pud. recipe printed on it along with 4 bottles of Guinness