Christmas pudding made without stout

[OMGitsnotgood]

Putting in chat as not everyone reads the Christmas / Recioe boards.

I usually make Delia's Traditional Christmas pudding, which includes stout and barley wine. (I no longer buy barley wine, just use extra stout and I cant tell the difference) It really is the most fabulous recipe.

However, we might have a guest on Christmas Day who has no alcohol at all, and wouldn't want anything which contained alcohol, even if it's likely cooked out. I have googled and have some ideas but wanted to ask on here if anyone who has made both with stout and no alcohol at all can tell me what you have replaced the stout with - and whether you could tell the difference? Ideally, I'd only make one Christmas Pudding, but would rather make two if i can't be convinced I won't be compromising flavour for most of us. None of my friends have made without the beer hence asking on here. Thanks

Thanks

Can you use the Guinness 0.0%? I’m sober and I use the AF Guinness all the time for cooking. It tastes exactly the same.

That said, will you not light it with brandy? That’s the exciting bit about Christmas pudding. It’s the reason we don’t even have it anymore. My non-boozy alternative is Black Forest gateau and everyone loves that.

Supermalt is your friend here! A Jamaican staple.

It is malty but not alcoholic. I’ve used it before to make an alcohol free xmas Delia Xmas pud, works brilliantly.

For some reason won’t let me post a link! You can get it at ASDA, just google Supermalt.

I did wonder about Guineas 0 @mindutopia , wasn't sure if it would work, Have you used it in a pudding? I'm hapoy not to light the pudding with brandy this year. I do make an alternative for family members who don't like Christmas Pudding but I will definitely make one. Black Forest Gateau (minus the kirsch!) is a great idea thanks

The supermalt sounds ideal, will see if I can find it in our Asda. Thanks @anotherusernameforthis

If not, will use AF Guinness.

Thanks again both

Nigella's is really good. No stout.

Thank you @Brightredtulips - I'd assumed it would need some sort of liquid to keep it moist. Will take a look at Nigella's to see how she does it. Thank you

I've just had a look at Nigella recipe, it has 175mls of sherry ( i used ordinary stuff)

I'm sure you could substitute it with a non alcoholic drink though, cranberry? Apple juice? Mead? Good luck . Don't forget to add charms or coins.

Any alcohol added will disappear during the cooking phase, it doesn't matter what you use, stout or sherry, all the ethanol will evaporate off.

Strong tea. Yes, I'm Irish.

Mead is alcoholic. Sounds very viking round yours for Christmas 😀.

Op you can substitute pretty much anything, as long as there is liquid. If yiu want the malt flavour, you can but jars of malt extract. Just remember to balance if you are adding a bunch of extra sweet stuff.

There’s the supermalt stuff online
amzn.to/3ClXkIU

As per OP this particular guest won't eat anything made with alcohol even if cooked off. I respect his reasons why. I do know non-drinkers who will have alcohol in food if it's cooked.

Thanks al, I have plenty of options now. I had googled, just wanted people's views on repalcements that affected the flavour less.