Originally called Mr. Guinness’s Christmas Pudding, this is a recipe that appears in Georgina Campbell’s Classic Irish Recipes cookbook; she got it from “Uncle Arthur”, the affectionate name for the Guinness Brewery in Dublin. Since Christmas is a time for family, I thought that, in this case, Uncle Arthur would be appropriate.
5 cups fresh whole-wheat breadcrumbs
1 cup dark brown sugar
1 3/4 cups currants
1 3/4 cups raisins, chopped
1 3/4 cups golden raisins
2 ounces chopped mixed peel
10 ounces shredded suet
1/2 level teaspoon salt
2 to 4 teaspoons pumpkin pie spice
Grated rind of 1 lemon
2 teaspoons lemon juice
2 large eggs, beaten
1/2 cup skimmed or low-fat milk
1 cup Guinness (If you’re in Ireland, use Guinness Extra)
- Mix all dry ingredients in a large bowl.
- Stir in lemon juice, eggs, milk and Guinness and mix well.
- Generously grease two 2 1/2 pint pudding bowls and line each on bottom with wax paper.
- Turn mixture into bowls. Cover tightly with several layers of wax paper and foil and leave over night.
- Place in boiling water and steam for about 7 1/2 hours. Top up with boiling water as needed and be certain not to let the puddings go off the boil.
- Remove from boiling water and allow to cool. When cool, re-cover the puddings and store in a cool, dry place.
7.When needed for a meal, steam for another 2 to 3 hours and serve with Whiskey Sauce. (recipe follows)
Makes two puddings; each serves 6 to 8.
Irish Whiskey Sauce
2 cups milk
4 tablespoons butter
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 cup Irish Whiskey to taste (rum or brandy may be substituted)
- Melt the butter, stir in the flour and cook over low heat for a minute or two.
- Boil the milk in a separate pan.
- Gradually add the milk to the butter and flour mixture.
- Simmer for a few minutes, then sweeten to taste with the sugar
- Flavor with Irish Whiskey. Source https://www.irishcultureandcustoms.com/AWriters/JohnBKeane.html
Resources: https://www.irishcultureandcustoms.com/AWriters/JohnBKeane.html Christmas pudding recipe from Classic Irish Recipes by Georgina Campbell
Guinness Christmas Pudding
4oz mixed candied peel
4oz glace cherries
8oz peeled and cored apples
1 lemon & 1 orange (separate the grated rind and the juice)
12oz plain flour
1 level teaspoon salt
½ teaspoon ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
8oz soft brown sugar
8oz castor sugar
12oz fresh breadcrumbs
12oz shredded suet (Vegetarian if needed)
2oz chopped almonds
2oz chopped walnuts
2 tablespoons brandy
A handful of blanched almonds (optional)
Put the chopped nuts, candied peel, cherries, apples, lemon and orange rind into a large bowl. Add the flour, spices, salt, breadcrumbs, suet, and sugars and mix well.
In a separate bowl, mix together the lemon, orange juice, Guinness, and eggs and then pour into the dry mixture and combine. Cover the mixture with a towel and leave overnight so the fruit can soak up the liquid.
The following day, grease 3 pudding bowls of varying sizes. Place circular greased pieces of aluminum foil around the bottom of the bowls. Spoon the mixture into the prepared bowls – making sure that the top is level and that there is room in the bowl for the pudding to rise and expand as it cooks.
Cover each bowl with a double layer of greased greaseproof paper and a layer of aluminum foil.
Put each of the bowls in a large saucepan. Fill the saucepan halfway up with boiling water and maintain this level by adding more boiling water during the cooking. (Chef’s secret: a small saucer placed in the bottom of the saucepan prevents the pudding bowl from moving around too much.)
Cooking times: Allow 9 hours boiling time for a 2-pint pudding, 7 hours for a 1 and a half-pint pudding, or 5 hours for a 1-pint pudding.
On the day you want to serve the Guinness Christmas pudding, heat it by simmering the bowl in a saucepan of water for one hour (or heat it up in the microwave), tip it over on to a serving plate, stud it with the almonds, drizzle it with the brandy, and set it alight.
Once the brandy has burnt off, serve the pudding with Guinness whipped cream – recipe below.
Guinness Whipped Cream
1 cup heavy whipping cream
3 tablespoons Guinness Draught
½ cup confectioners sugar
Dash of vanilla extract to taste
Pour ingredients into a mixing bowl and combine with an electric mixer until it begins to form soft peaks. Source https://www.irishcentral.com/culture/food-drink/guinness-christmas-pudding
another version CHOCOLATE GUINNESS WHIPPED CREAM
3/4 cup heavy cream
4 ounces mascarpone cheese
1/2 cup dark chocolate cake mix (I recommend Ghirardelli Dark Chocolate Cake Mix)
4–5 tablespoons Guinness (remove any foam)
1–2 tablespoons powdered sugar (optional)
Chill a large mixing bowl in the fridge or freezer for at least 15 minutes.
In your chilled bowl, combine mascarpone cheese and heavy cream and mix on a low setting until mostly combined.
Add cake mix and slowly increase speed to high and whip until stiff peaks form – it may take a little while, so be patient!
Add Guinness (make sure to remove the foam from the top) and whip until medium peaks form.
Taste and add powdered sugar 1 tablespoon at a time if you’d prefer it a bit sweeter, whipping after each addition.
Enjoy! Source https://stressbaking.com/chocolate-guinness-whipped-cream/