St Patrick's Day Week: The Ultimate Guinness Pudding Recipe That Will Keep The Party Going Forever
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Sadly, we have come to the final day of our St Patrick’s Day week and so I thought it would be a good time to use up the leftovers from the past week in a fun and delicious way! Using Guinness, Irish whiskey and the best Irish foods around, this bread and butter pudding is traditional but unique in its own way! Enjoy!
Good Morning Lovelies,
St Patrick’s Day is now over for another year and sadly so is this irish themed week of celebrations. Yet, I didn’t want to make an Irish exit and not celebrate one final time, as we close the last five days with a delicious recipe.
Helping to use up all those leftovers that you may have gathered whilst celebrating, this Guinness filled bread and butter pudding dish is perfect in every way. Especially when topped with the wonderful Irish whiskey caramel, which melts in the mouth. Once you take that first bite, you won’t be able to stop enjoying it…
Ingredients
Six to Eight White Bread Slices
100g of Soft Butter
100g of Soft White Sugar
A Pinch of Salt
75g of Brown Sugar
Three Eggs
150ml of Guinness
180ml of Cream (Irish is Best!)
250ml of Milk
One Teaspoon of Vanilla Extract
½ Teaspoon of Cinnamon
One to Two Tablespoons of Irish Whiskey
OPTIONAL - A Handful of Chocolate Chips or Raisins
Tools
A Medium Baking Dish
A Butter Knife
A Knife
A Mixing Bowl
A Whisk
A Saucepan
A Mixing Spoon
Method
Start by preheating your oven to 170°C before buttering a medium sized baking dish.
Next, using 50g of the butter, coat your bread slices before cutting them into triangles and layering them into the dish. If using, sprinkle the slices with the chocolate chips and raisins here.
Grabbing a mixing bowl, add in the eggs, brown sugar, milk, 100ml of cream, Guinness, vanilla extract, cinnamon and salt and whisk together until fully combined.
Pour the mixture over the bread and leave it to soak for 15 to 20 minutes.
When ready, place into your oven and bake for 35 to 40 minutes until set but still a little wobbly in the middle.
Whilst the pudding cools a little, make the whiskey caramel, by melting the sugar in a saucepan over a medium heat until amber in colour.
Add in the remaining butter and stir until combined before adding in the remaining cream slowly.
After fully combining, remove from the heat and add in the whiskey.
Pour the caramel over the pudding and dig in lovelies!
Even as this cooks lovelies, you will realise just how delicious this is! It smells, looks and tastes amazing, whilst also using up all those wonderful Irish leftovers too! The perfect dish to finish a perfect St Patrick’s Day week of celebrations! I hope you have all enjoyed it lovelies!
Joey X
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