Guinness, treacle & ginger pudding

Name: Guinness, treacle & ginger pudding
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 500 grams mixed dried fruit; 100 grams stoned date or prunes, chopped; 100 grams stem ginger, drained and chopped, plus 2 tbsp syrup; 2 zest and juice oranges; 225 milliliters Guinness; 1 serving a little butter, for greasing; 50 grams whole almond, roughly chopped; 200 grams suet; 2 eating apples, grated; 100 grams dark muscovado sugar; 5 Tbsps black treacle; 100 grams self-raising flour; 85 grams soft white breadcrumb; 100 grams ground almond; 1 Tbsp mixed spice; 1 teaspoon ground ginger; 1 teaspoons ground cloves; 3 larges eggs

Guinness, treacle & ginger pudding requires about 6 hours and 20 minutes from start to finish. One serving contains 1022 calories, 17g of protein, and 49g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for st. patrick day. If you have , eating apples, ground ginger, and a few other ingredients on hand, you can make it.

Instructions

Mix together the dried fruit, ginger, orange zest and juice, and Guinness in a bowl. Cover and leave to soak overnight.

Ingredients you will need

Dried Fruit

Orange Zest

Guinness

Ginger

Juice

Equipment you will use

Bowl

Grease 2 x 1.2-litre pudding basins. Boil a kettle of water. To prepare your steamers, put a snug-fitting upturned bowl or plate in the base of 2 large, deep saucepans, big enough to hold your pudding basins.

Ingredients you will need

Water

Base

Equipment you will use

Bowl

Add the remaining ingredients (except brandy) to the fruit mixture and stir well, making sure there are no pockets of flour. Divide between your prepared basins and cover with buttered baking parchment and a foil lid. Tie with string to secure and make a handle for easy lifting.

Ingredients you will need

Brandy

All Purpose Flour

Fruit

Equipment you will use

Aluminum Foil

Stand the puddings on the upturned bowls or plates in your saucepans.

Equipment you will use

Bowl

Pour in enough boiling water to come halfway up the sides of the basins, cover with a tight-fitting lid and steam for 6 hrs, topping up with water if necessary. If your lids start to rattle as the puddings cook, place a couple of heavy cans on top to hold them down. Once cooked, the puddings can mature for up to 1 year in a cool dark place, so if you only eat one this year, thats fine.

Ingredients you will need

Water

To serve, reheat in a steamer for 1 hr until piping hot all the way through. Flame with brandy, if you like, as you bring it to the table.

Ingredients you will need

Brandy