Mulled winter fruit pudding
Ingredients (makes 6 x 150ml pudding basins)
For 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
- Simmer together all the ingredients for the mulled wine until flavours have infused.
- Strain the mulled wine onto the prepared fruit and poach gently until apples and pears are soft but still retain their shape.
- Strain the fruit and reserve the wine.
- Cut the crusts off the bread and cut to shape to fit the pudding basins.
- Soak the bread in the warm mulled wine and form a lining of bread in each of the basins.
- 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).
- 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.
- 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.
- 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.
- When you are ready to serve, carefully unmould the puddings and brush with the reduced mulled wine. Serve with cinnamon cream.