PUDDING favourites

Comforting and delicious sweet treats

Mulled pear custard pots
An elegant riff on a trifle with a festive spiced syrup.

SERVES 6
READY IN 30 mins,
plus cooling and setting
*75cl bottles of mulled wine
*100g soft brown sugar
* 6 small pears, peeled
*50g frozen redcurrants, plus extra for serving
* 6 gelatine sheets
* 600ml pot fresh custard
*200g ginger cake
*300ml double cream, softly whipped
* A few toasted, flaked almonds, chopped

1 Put the wine and sugar in a large saucepan. Bring to the boil, stirring to dissolve the sugar. Add the pears and simmer gently for 15 mins until tender. Cool completely in the wine.

2 Cut the pears into quarters and core. Simmer 250ml of the wine mixture for 10 mins until reduced to a syrup. Pour half over the pears and stir in 50g redcurrants. Leave to cool.

3 Meanwhile, bloom the gelatine in cold water to soften. Warm the custard in a small saucepan, remove from the heat and stir in the gelatine sheets. Chill for 15 mins.

4 Cut the ginger cake into bite-sized pieces and divide between serving dishes. Arrange the pears on top, then pour over a little of the syrup and all of the custard. Chill for 1 hr.

5 To serve, top with cream, remaining redcurrants and syrup, and nuts. Add indoor sparklers, if you like.

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