We've used mulled wine to create our own festive take on this classic summer pudding.
Bring the flavour of Christmas to a classic summer pudding with the additional of (almost) everyone’s favourite festive drink – mulled wine! This is a wonderfully spiced twist on the traditional pudding, also incorporates redcurrant jelly and slices pears for a light and refreshing fruit dessert.
- 1 bottle of mulled wine
- 150g redcurrant jelly
- 150g sugar
- 4 sheets of gelatine
- 350g mixed frozen berries, plus 150g to decorate
- 2 small pears, peeled, cored and roughly chopped
- 12-14 slices white bread, crusts removed
- clotted cream, to serve
- You will need
- 1.5 litre pudding basin
Pour the mulled wine, jelly and sugar into a large, heavy-based saucepan and bring to the boil until the liquid is reduced by half. Put the gelatine in a bowl of ice-cold water.
Add the fruit to the red wine reduction and gently simmer for 5 mins. Drain, reserving the juice in a separate bowl. Squeeze the water out of the gelatine; add to the fruity stock and mix until it has completely dissolved.
Dip the bread into the fruity stock and line the inside of the pudding basin with the slices. When fully lined, spoon in the fruit. Pour in most of the remaining fruity stock, but save some to pour over the finished pudding when you turn it out the next day.
Cover the base with more bread slices. You can press the pudding down to help maintain its shape using a small weight (a can of beans is ideal) on an upturned plate. Chill in the fridge overnight.
When ready to serve, turn the pudding out onto a plate. Serve with the remaining fruity stock (if this has set, just warm it slightly to bring it back to pouring consistency) and clotted cream, if using.
Top Tip for making Mulled Wine Pudding
If you have trouble getting the pudding out of the basin, place it in a bowl of hot water for a few mins.