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