Guinness Maple and Ginger Pudding

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes


  • 1 cup All Purpose Flour
  • 1 tsp Bicarbonate of Soda
  • 2 tsp Ground Ginger
  • 1/2 cup butter
  • 3/4 cup Muscovado Sugar
  • 2 tbsp Maple Syrup
  • 2 medium beaten eggs
  • 8 tbsp Guinness
  • 3/4 cup chopped pecans
  • 3/4 cup raisins

Fo the crystallized ginger caramel sauce

  • 1/4 cup butter
  • 6 tbsp cream
  • 4 tbsp maple syrup
  • 1 tbsp crystallized chopped ginger


  1. Sift the flour and soda into a bowl with the ground ginger. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy. Beat in the eggs one at a time, followed by the Guinness. Fold the dry ingredients into the creamed butter and egg mixture, adding the milk to give a soft dropping consistency. Stir in nuts and raisins.

    Spoon the mixture into a glass bowl, then cover with greased greaseproof paper and foil, making a pleat in the centre of both. Tie securely with string. Suspend the bowl over a saucepan half-filled with water over a medium heat. When the water comes to the boil reduce the heat and reduce to simmer. Steam the pudding for 1½ hrs, checking regularly to make sure that the pan doesn’t boil dry. 

    Next make the crystallized ginger caramel sauce Place the butter, cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to the boil, simmer for three minutes, then stir in the finely chopped crystallized ginger. 

    Carefully tip the pudding on to a serving plate or cake stand and pour the crystallized ginger caramel sauce on top.