Guinness Christmas Pudding 1 small bottle of Guinness 110g (4 oz) each of currants, raisins, sultanas, chopped dates, chopped non-soak prunes 135g (3 oz) halved glace cherries 170g (6 oz) chopped candied peel 1 pint fresh breadcrumbs; for real luxury, use brioche crumbs 2 tbs plain flour 225g (8 oz) brown sugar 225g (8 oz) suet or butter 135g (3oz) blanched chopped almonds 1 tsp each of grated nutmeg, ground cinnamon, ground allspice salt 6 eggs 1 brandy glass full of brandy, armagnac or rum Soak the dark fruit in the Guinness for at least 8 hours. Then mix the fruit, nuts, fat, flour, breadcrumbs, spices, salt and sugar together in a large bowl. If you are using butter rather than suet, rub it into the flour first, as if making pastry. Mix thoroughly. Whisk eggs till frothy, and fold into the dry ingredients. Add the spirit, and mix. Grease a 2 pint and a 1.5 pint pudding basin, and line the bottom with circles of greaseproof paper. Fill each basin three-quarters full with mixture, smooth off, and make a slight hollow in the middle. Cover with greaseproof paper and foil. Steam the 2-pint basin for at least 7 hours, and the 1.5-pint one for at least 6 hours. Remember to check the level of the water, from time to time. When cool, remove covering and pour a liqueur glass of brandy or rum over each pudding. Then re-cover, and store in a cool place. Steam for at least 3 hours before serving. Back To Recipe Index. Back To My Main Page.