Monday 22 January 2018

Kevin Byrne's plum pudding

Kevin Byrne

Chef Kevin Byrne of The Mayfield, Terenure (ex head chef at the Canal Bank) has created an easy-to-make, rich plum pudding. Makes three, one-pint puddings.


200g plain flour

1tsp each cinnamon, nutmeg, ground cloves, ginger, all spice and ground cardamon

200g sultanas

200g raisins

200g currants

200g pitted prunes

500g dark sugar

200g breadcrumbs

3 pears, peeled, cored and grated

2 medium carrots, grated

125g butter, chopped into small pieces

6 eggs

300ml Guinness

70ml Hennessy brandy

Grated zest of two oranges


Grease three pudding basins with butter. Sift the flour into a large bowl, then add the spices and dried fruit, followed by the sugar, breadcrumbs, pears, carrots and chopped butter.

Mix well so that the fruit is evenly covered with flour and spices.

In another bowl, whisk the wet ingredients -- the eggs, Guinness, 50ml of the brandy and orange zest. Add to the dry ingredients and mix well with a spoon.

Fill the pudding bowls to three-quarters full. Cover with a lid, then place them in a large tray and fill up with water until it reaches halfway up the side of the bowls.

Cover the tray with foil and place in the oven at 160°C for four hours.

When the puddings are cooked, take the lid off and pour one tablespoon of brandy over each one. Close the lid.

To serve, cook them at 160°C for one hour.

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