Guinness Treacle Ginger Pudding Recipes

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GUINNESS GINGERBREAD



Guinness Gingerbread image

Provided by Nigella Lawson : Food Network

Time 55m

Yield 24 small, squat squares or 16 generous rectangular slabs

Number Of Ingredients 12

1 1/4 sticks 10 (tablespoons) butter, plus some for greasing
1 cup golden syrup (such as Lyle's)
1 cup (packed) plus 2 tablespoons dark brown sugar
1 cup stout (such as Guinness)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 cups sour cream
2 eggs
1 rectangular aluminium foil pan or cake pan, approximately 13 by 9 by 2-inches

Steps:

  • Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
  • Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
  • Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
  • Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
  • Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
  • Let the gingerbread cool before cutting into slices or squares.

GUINNESS, TREACLE & GINGER PUDDING



Guinness, treacle & ginger pudding image

Rich, dark and spicy - prepare enough mixture for two basins, one for Christmas day and the other to give as a gift

Provided by James Martin

Categories     Dessert

Time 6h20m

Yield Makes 2 x 1.2 litre puddings, each pudding serves 6

Number Of Ingredients 19

500g mixed dried fruit
100g stoned date or prunes, chopped
100g stem ginger , drained and chopped, plus 2 tbsp syrup
zest and juice 2 oranges
225ml Guinness
a little butter , for greasing
50g whole almond , roughly chopped
200g suet
2 eating apples , grated
100g dark muscovado sugar
5 tbsp black treacle
100g self-raising flour
85g soft white breadcrumb
100g ground almond
1 tbsp mixed spice
1 tsp ground ginger
½ tsp ground cloves
3 large eggs
brandy , to serve (optional)

Steps:

  • Mix together the dried fruit, ginger, orange zest and juice, and Guinness in a bowl. Cover and leave to soak overnight.
  • 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. 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.
  • Stand the puddings on the upturned bowls or plates in your saucepans. 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, that's fine.
  • 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.

Nutrition Facts : Calories 527 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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