Mr. Guinness’s Christmas Pudding with Irish Whiskey Sauce, Guinness Whipped Cream, or CHOCOLATE GUINNESS WHIPPED CREAM. (Irish Christmas)

Mr. Guinness’s Christmas Pudding with Irish Whiskey Sauce, Guinness Whipped Cream, or CHOCOLATE GUINNESS WHIPPED CREAM. (Irish Christmas)

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)


  1. Mix all dry ingredients in a large bowl.
  2. Stir in lemon juice, eggs, milk and Guinness and mix well.
  3. Generously grease two 2 1/2 pint pudding bowls and line each on bottom with wax paper.
  4. Turn mixture into bowls. Cover tightly with several layers of wax paper and foil and leave over night.
  5. 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.
  6. 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)


  1. Melt the butter, stir in the flour and cook over low heat for a minute or two.
  2. Boil the milk in a separate pan.
  3. Gradually add the milk to the butter and flour mixture.
  4. Simmer for a few minutes, then sweeten to taste with the sugar
  5. Flavor with Irish Whiskey. Source


Resources: Christmas pudding recipe from Classic Irish Recipes by Georgina Campbell

Guinness Christmas Pudding


12oz currants
4oz sultanas
4oz raisins
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
7oz Guinness
12oz shredded suet (Vegetarian if needed)
2oz chopped almonds
2oz chopped walnuts
4 eggs
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


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

Christmas pudding aflame.
Irish Whisky Pudding – Getty Images