Mulled winter fruit pudding

Ingredients (makes 6 x 150ml pudding basins)

Mulled winter fruit puddingFor the mulled wine

  • 750mls red wine (or 500mls red wine and 250mls orange juice)
  • 300gm caster sugar
  • Peeled zest of 1 small orange
  • 2 cinnamon stick
  • 2 star anise (broken into small pieces)
  • 5 cloves
  • 1 vanilla pod (split)

For the fruit filling

  • 2 large Bramley apples (peeled, cored and diced)
  • 2 Williams or Conference pears (peeled, cored and diced)
  • 150gms fresh cranberries or frozen cranberries
  • 12 slices of white bread (slightly stale is best)

For the cinnamon cream

  • 200ml double cream
  • 1tbsp icing sugar
  • 1tsp ground cinnamon


  1. Simmer together all the ingredients for the mulled wine until flavours have infused.
  2. Strain the mulled wine onto the prepared fruit and poach gently until apples and pears are soft but still retain their shape.
  3. Strain the fruit and reserve the wine.
  4. Cut the crusts off the bread and cut to shape to fit the pudding basins.
  5. Soak the bread in the warm mulled wine and form a lining of bread in each of the basins.
  6. Divide the fruit between the basins and top off with a final disc of bread soaked in wine (N.B. the fruit and lid should sit slightly proud of the pudding basin).
  7. Place all the basins on a tray, cover with cling film and place another flat tray on top. Weigh down the top tray to compress the fruit, and place in the fridge for at least 3-4 hours, preferably overnight.
  8. Strain the remaining mulled wine, place in a pan and reduce by a third to concentrate the flavour and make a syrupy consistency. Cool and reserve.
  9. Meanwhile make a cinnamon cream to accompany the mulled winter fruit pudding. Whisk the double cream until it has soft peaks, add the icing sugar and half a teaspoon of the ground cinnamon and use the remaining cinnamon to lightly dust the cream.
  10. When you are ready to serve, carefully unmould the puddings and brush with the reduced mulled wine. Serve with cinnamon cream.