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Mulled wine winter puddings

• Edd Kimber

Published: December 16, 2018 at 2:57 PM

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Makes 6

Easy

Total time: 45 mins

infusing + chilling overnight

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Looking for individual festive desserts that are easy to make? Check out our mini winter puddings with mulled wine - perfect for feeding your hungry guests over Christmas

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Try these winter puddings, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas. For a summer alternative, make our summer pudding. Now try more Edd Kimber recipes.

Looking for some warming winter cocktails? Stir up a mulled wine, mulled gin or mulled cider.

This mulled wine winter puddings recipe is created by original GBBO winner and expert baker Edd Kimber. Edd Kimber says: “This recipe uses one of my favourite kitchen staples – frozen berries. I always have a bag of these in the freezer as it means you can enjoy the fruit year round. This twist on a summer pudding marries black forest fruits with mulled wine, which makes for an easy yet delicious Christmas dessert.

Ingredients

Nutrition

• 600g frozen black forest fruits

  defrosted

• 75g caster sugar

• ½ lemon

  juiced

• 200ml (something fruity like shiraz or malbec) red wine

• 1 star anise

• 1 cinnamon stick

• 2 cloves

• 2 strips orange peel

• 10 slices white bread

• to serve crème fraîche

  (optional)

Nutrition: per serving

• kcal211
• fat0.9g
• saturates0.2g
• carbs36.3g
• sugars19.1g
• fibre6.6g
• protein4.8g
• salt0.4g

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Method

• step 1

  Put the fruit, sugar and lemon juice into a pan and cook over a medium heat for 5 minutes or until the fruit has released a lot of juice but has only just started to break down. Pour the mixture into a fine sieve set over a bowl and put aside for 20 minutes or until all the juice has drained from the fruit.

• step 2

  Put the fruit syrup into a small pan with the wine, spices and orange peel. Bring to a simmer and cook for 5 minutes before covering and putting aside for an hour to infuse the flavours into the syrup.

• step 3

  Line 6 small pudding moulds with clingfilm, leaving enough overhanging to cover the puddings later. Use a 5cm round biscuit cutter to cut 6 discs from 2 pieces of bread, to fit the bases of the moulds. Using the remaining bread, cut out 6 x 7cm discs for the lids and then as many rectangles, roughly 4cm x 5cm wide, as you can. Dip the smaller circles in the syrup then put into the bases of the moulds. Repeat with the rectangular pieces, fitting them around the sides of the moulds and making sure they overlap a little so they stick together. Fill each mould with fruit right to the brim and top up with a tbsp or so of the syrup. Finally, soak the larger discs of bread in the syrup and put on top of the puddings, then cover with the overhanging clingfilm. Chill any remaining syrup.

• step 4

  Put the finished puddings onto a baking tray in the fridge and set a second tray on top with something heavy to secure it in place. This weighting will help seal the puddings and make sure they come out in one piece when served. Leave the puddings in the fridge for 6-8 hours or overnight before serving.

• step 5

  When ready to serve, unwrap the moulds and turn the puddings out onto plates. Top with any left-over syrup and a dollop of crème fraîche, if you like.

Check out more of best Christmas pudding recipes

Authors

Edd KimberBaking columnist

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