Irish stout pudding with whiskey cream

• raisin↗140g g
• sultana↗140g g
• currant↗140g g
• date↗140g g

  chopped

• mixed peel↗50g g
• large Bramley apple↗1

  (about 125g), peeled and finely chopped

• Irish stout↗250ml ml
• orange↗zest 1
• lemon↗zest 1
• cold butter↗100g g

  plus extra for the basin

• dark muscovado sugar↗100g g

  plus 2 tbsp

• fresh white breadcrumb↗100g g
• self-raising flour↗50g g
• ground cloves↗½ tsp tsp
• ground cinnamon↗½ tsp tsp
• ground ginger↗½ tsp
• nutmeg↗½ tsp
• eggs↗2

  beaten

Step-by-step instructions

1. 1

   Mix the dried fruit and apple, then add the stout, 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.

2. 2

   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.

3. 3

   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, making a handle as you go. Trim paper and foil to about 5cm, then tuck it under itself.

4. 4

   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. Serve with the whiskey cream.