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.
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- 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.