Guinness Maple & Ginger Pudding

What a delicious twist on traditional bread pudding. I devoured this within a few bites at my recent media event with Guinness Canada and celebrity chef Clodagh McKenna.  I hope you’ll give this a try this Christmas season. Let me know what you think.   This butter cream sauce is delicious and adds a rich, warm decadence to the Guinness Maple & Ginger Pudding.


Guinness Maple and Ginger Pudding

  • 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.

Enjoy!  Do you love bread pudding?

Disclosure:  This post was brought to you by Guinness Canada.  


  1. kathy downey | 2nd Dec 18

    Thanks for sharing this recipe I can almost taste the goodness !

  2. Sarah | 3rd Dec 18

    I have never tried anything like this before. It sounds really interesting!

    • Mama Ash | 4th Dec 18

      Give it a try 🙂 The warm cream on top is sooooo good!

  3. Suzie B | 6th Dec 18

    This looks amazing! WoW

  4. Catherine Neville | 19th Dec 18

    Read your recipe several times and you say add milk but there no specific amount ?? Did you forget to insert the amount ? Thank you

    • Mama Ash | 19th Dec 18

      No, it’s actually just not included in the recipe. I’ve emailed Guinness Canada to find out as it just says ” soft dropping consistency” so one could interpret that pour enough to that consistency. Once I hear back, I’ll comment with the measure. Sorry for the confusion.

  5. Rosanne Robinson | 3rd Feb 19

    Oh my goodness this recipe sounds super yummy, my hubby would love it!

  6. Shirley OFlynn | 6th Feb 19

    This looks so delicious! I will have to try this recipe.

  7. Krista M | 10th Feb 19

    This looks delightful! Yumm… so comforting. Bread pudding is a favorite & this one is so unique.

  8. kathy downey | 10th Feb 19

    We try this on Friday night at the cabin it cooked while we played games,it didn’t last long!

  9. Elizabeth Matthiesen | 13th Feb 19

    Hmm, I’ve used Guinness in beef stews where it worked wonderfully well but never even thought of using it in a pudding. However anything with maple syrup in it has my vote LOL

  10. Victoria Ess | 15th Feb 19

    This sounds so decadent!

  11. wendy hutton | 26th Apr 19

    this looks and sounds so good

  12. Wanda B | 13th May 19

    Sounds like a great combination of ingredients.

  13. kathy downey | 19th May 19

    I really want to try this !

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