TIP
Make the pudding on Stir-up Sunday which lands on 22 November this year and simply reheat on Christmas Day.
Pear, ginger and walnut pudding
Serves 8
You’ll love our nutty twist on this classic.
You will need
150g mixed dried fruit
100ml brandy
50g chopped walnuts
200g grated pear (about 2 pears)
100g pack candied peel
50g stem ginger, roughly chopped
Zest and juice of 1 orange
3 eggs
100g shredded suet or grated fresh suet
½tbsp ground mixed spice
½tbsp ground ginger
125g dark muscovado sugar
125g breadcrumbs
90g plain flour
For the topping
40g walnut halves, plus extra to decorate
½tbsp brandy, plus extra to flame
1 ½tbsp ginger syrup from the stem ginger jar
Edible gold leaf, to decorate (optional)
You will also need
1.25 ltr pudding basin
How to do it
1 Place the dried fruit in a large, nonmetallic bowl, pour over the brandy, stir well and cover with clingfilm. If you have time, leave for 2-3 days, stirring occasionally.
2 To prepare the pudding basins, cut out 2 circles of greaseproof paper the size of the top of each basin. Make a cut in the centre of each to allow the pudding to expand, and set aside. Add the remaining pudding ingredients to the fruit and brandy mix, and combine well.
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Denne historien er fra November 09 - 16, 2020-utgaven av WOMAN'S OWN.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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