St Patrick’ Day falls on the 17th March each year.
What began as a religious feast day for the patron saint of Ireland has long since become a day when the Irish and Irish-at-heart celebrate everything Irish, parades, dancing, special foods and Guinness.
Everyone’s a little bit Irish on St Patrick Day, so why not try this delicious recipe to celebrate.
Guinness pudding with Whisky cream
Soaking the fruit in Guinness really plumps it up and gives a rich, dark pudding without the bitterness of brandy or rum
140g date , chopped
50g mixed peel
1 large Bramley apple (about 125g), peeled and finely chopped
250ml Guinness 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 egg , beaten
Mix the dried fruit and apple, then add the Guinness, 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.
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.
Recipe from Good Food magazine, November 2007