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 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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