Fabulous finale
WOMAN'S OWN|November 09 - 16, 2020
Delightfully sweet recipes for the perfect finish to your Christmas feast
Fabulous finale

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.

This story is from the November 09 - 16, 2020 edition of WOMAN'S OWN.

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This story is from the November 09 - 16, 2020 edition of WOMAN'S OWN.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.