IRISH STOUT PUDDING WITH WHISKY CREAM

Irish stout pudding with Whisky cream image

Soaking the fruit in Irish stout really plumps it up and gives a rich, dark pudding without the bitterness of brandy or rum

Provided by Jane Hornby

Time 6h30m

Number Of Ingredients 18

Ingredients

140g raisin
140g sultana
140g currant
140g date , chopped
50g mixed peel
1 large Bramley apple (about 125g), peeled and finely chopped
250ml stout Extra 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
½ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp nutmeg
2 eggs , beaten

Steps:

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.
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.
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
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.

Nutrition Facts : Calories 469 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 70 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.66 milligram of sodium