Irish stout pudding with Whisky cream

600 kcal or less alcohol boozy bramley apple bramley apples breadcrumb breadcrumbs christmas christmas pudding currant currants dark muscovado sugar date dates ground cinnamon ground cloves ground ginger guinnes guinness indulgent make ahead nutmeg over an hour pud pudding raisin raisins stout sultana sultanas xmas pudding

N/A

Source

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

Method

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.