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Pear, ginger and sherry Christmas pudding recipe

4 ratings

This twist on classic Christmas pudding is packed full of flavour and loaded with festive ingredients including sherry, ginger and seasonal pears. Make up to 6 weeks in advance to allow the flavours to mature, or freeze for up to 3 months. See method

Serves 12
Takes 5 hrs and 25 mins
335 calories / serving
Vegetarian

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

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.
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.
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.
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.
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 or freeze, see tip below.
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.

See more Christmas desserts

Freezing and defrosting guidelines

Freeze the pudding after step 5. On Christmas eve, thaw overnight at room temperature and proceed with step 6 on Christmas day. 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.