Guinness Christmas Pudding
A classic pud recipe to share this Christmas. This pud can be cooked in a cloth, or a bowl, both instructions are given here. In my house we accompany the pud with a classic Hard Brandy Sauce and whipped cream.
- 70 gram packet each of almonds, walnuts and Brazil nuts
- 2 cup fresh white breadcrumbs
- 1 ½ cup mixed dried fruit (preferably no cherries)
- ¾ cup finely grated carrot
- ¾ dark brown or muscovado sugar
- ½ cup finely chopped prunes
- ½ cup finely diced dried figs
- ½ cup flour
- 125 grams Shreddo or butter, grated
- ½ cup Guinness or dark beer
- 4 eggs
- 2 tblsp treacle or golden syrup, warmed
- grated rind each one lemon and orange
- ½ tsp each mixed spice and cardamom or ginger
Finely chop the nuts, and place in a large bowl with the breadcrumbs, dried fruit, grated carrot, sugar, prunes, figs, flour and butter. Stir together and make a well in the centre.
Beat together the Guinness, eggs, treacle, citrus rinds and spices and pour into the well. Mix together well.
Pack the mixture into a well greased and floured oven roasting bag and shape into a ball. Wrap the ball in scalded calico and tie very securely with string to ensure the pudding remains water tight. Tie the ends of the calico together so that you can hook the hot pudding out at the end of cooking.
Have a large stock pot of water at boiling and place an old saucer in the base to be a trivet. The pudding should not come into direct contact with the base of the saucepan. Bring back to the boil the water should cover the pudding.
Simmer the pudding gently for 3 hours, topping up with boiling water as the level gets low. Lift the pudding out and hang to dry suspended so that it forms a round cannon ball shape. When cold and firm store in the fridge.
To Reheat to Serve
Bring the stock pot of water to the boil with the saucer in the base. Lower the pudding in. Simmer for 1 hour and then serve.