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Pear, ginger and sherry Christmas pudding recipe

Pear, ginger and sherry Christmas pudding recipe

1 rating

This Christmas pudding is packed full of flavour and a load of festive ingredients including sherry, ginger and seasonal pears. See method

  • Serves 12
  • 1 hr 25 mins to prepare and 4 hrs 00 mins to cook
  • 335 calories / serving

Ingredients

  • 1kg sherry, pear & stem ginger mincemeat
  • 1 orange, zested
  • 3 tbsp sherry, plus extra for flaming
  • 100g self-raising flour
  • 1 tsp mixed spice
  • 50g blanched almonds, roughly chopped
  • 75g fresh white breadcrumbs
  • 1 medium egg, lightly beaten
If you don't have any pears, try using apples

Each serving contains

  • Energy

    1410kj
    335kcal
    17%
  • Fat

    10g 15%
  • Saturates

    4g 19%
  • Sugars

    40g 44%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 54.6g Protein 4.2g Fibre 2.4g

Method

  1. Generously grease a 1.2lb pudding basin and put a circle of nonstick baking paper at the base. Spoon the mincemeat into a large mixing bowl and stir in the grated orange zest and sherry with a wooden spoon.
  2. Sift in the flour and mixed spice, then stir in with the almonds and breadcrumbs. Stir in the egg, then spoon into the prepared pudding basin. Pack down the mixture with the back of a spoon.
  3. Cover with a sheet of nonstick baking paper, then a sheet of foil, pleating both in the centre to allow for expansion, then tie around the rim of the basin with string to secure. Loop the string over and tie at the other side to make handles. Trim off any excess paper.
  4. Place a small upturned plate or saucer in a large, deep saucepan. Put the pudding on top, then pour boiling water down the side until it comes halfway up the side of the pudding basin. Cover and steam for 4 hrs, topping up the water occasionally to make sure it doesn’t boil dry. Test if the pudding is cooked by inserting a skewer through the middle, right through the foil and paper – if it comes out clean, it’s ready; if not, steam for a further 15 mins and check again.
  5. Remove the foil and paper from the top and leave to cool completely in the basin, then cover with fresh baking paper and wrap tightly in clingfilm. Store in a cool, dark place for up to 6 weeks.
  6. When ready to serve, remove the clingfilm and wrap as before, then steam for a further 1 hr or until piping hot throughout. Unwrap and turn out onto a serving plate. To flame, warm 3-4 tbsp sherry or brandy in a small pan, pour it over the pudding and set light to it – use a long match and be careful! Serve with cream, custard, or ice cream.

Mincemeat tip: for maximum sherry and pear flavour, we used this PX sherry, ginger and mincemeat recipe.

Get ahead: Make the Christmas pudding up to 6 weeks ahead and store in a cool, dark place, or freeze for up to 1 year. Thaw overnight at room temperature and proceed with step 6 on Christmas Day.

See more Christmas desserts

Freezing and defrosting guidelines

Freeze uncooked, assembled Wellington. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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