• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • Guinness and Fruit Christmas Pudding
  • 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
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/2 tsp ground nutmeg
  • 2 cups soft white breadcrumbs


  1. Mix the fruit and Guiness together in a non-reactive bowl, cover with a tea towel and leave overnight to soak.
  2. 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.
  3. 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.
  4. 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 3 and a half hours, topping up the water every hour. Alternatively, steam the puddings for 7 and a half hours, topping up the steaming water every half hour.
  5. Turn out the puddings, slice and serve with vanilla custard.

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