Irish Stout Pudding with Whiskey Cream is a traditional Irish recipe for a classic dessert of a baked rich fruit and breadcrumb pudding served with a whiskey cream sauce. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Stout Pudding with Whiskey Cream.
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Soaking the fruit in Irish stout really plumps it up and gives a rich, dark pudding without the bitterness of brandy or rum. It's served with a whiskey cream sauce that is also often served with bread pudding.
Ingredients:
140g raisins
140g sultanas
140g currants
140g pitted dates, chopped
50g mixed peel
1 large Bramley apple (about 125g), peeled and finely chopped
250ml Irish stout
finely-grated zest 1 orange
finely-grated 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
For the Whiskey Cream Sauce:
100g butter, softened to room temperature
200g sugar
6 tbsp whipping cream
4 tbsp Irish whiskey
Method:
in a large bowl mix together the dried fruit and apple then pour over the stout and mix in the orange and lemon zests. Cover with a clean cloth and set aside to macerate over night.
When ready to bake, liberally butter a 1.25l 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.
Grate the butter into a large bowl then add in the eggs and the macerated fruit (along with any remaining liquid) and stir well to combine.
Sift together the flour and spices into a bowl the mix in the breadcrumbs and sugar. Add the dry ingredients to the fruit mixture, stirring thoroughly to combine.
Spoon the resultant mixture 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 middle, then put over the pudding. Tie with string under the lip of the basin, looping the string to form a handle as you go. Trim the paper and foil to about a 5cm overhang, then tuck it neatly under itself.
Sit the pudding on a heat-proof saucer in a saucepan, then pour in just-boiled water to come halfway up basin. Cover with a lid and steam for 6 hrs, topping up water occasionally when the level looks like it's falling too much.
Once cooked, remove from the steamer and set aside to cool. As soon as it's cool enough to handle, remove the foil and greaseproof paper then cover with fresh paper and foil (no need to plat). Allow to cool completely and store in a cool place.
Like all rich Christmas-type puddings it's best allowed to mature for several weeks before serving.
To reheat, steam for 1 hour (with the paper and foil covering) or microwave, without foil, for 10 minutes on medium.
Whilst the pudding is re-heating prepare the whiskey cream sauce: Add the butter to a small saucepan over low heat and cook, stirring until melted.
When butter has melted, add sugar, whipping cream and whiskey. Whisk together to combine then bring to a simmer. Reduce the heat and continue simmering until the mixture becomes slightly thickened.
Remove from the heat, pour into a sauce boat and serve to accompany the re-heated pudding
