Better Homes And Gardens Spiced Ginger Pear Cookies

Pear and ginger Christmas pudding

Good Housekeeping UK

There's pear cider as well as pears in this Christmas pudding recipe. You'll need to leave the cider, fruit and lemon zest to soak overnight.

Cal/Serv: 407

Makes: 8 servings

Prep Time: 0 hours 30 mins

Cook Time: 4 hours 30 mins

Total Time: 5 hours 0 mins

For the pudding

250 g

(9oz) sultanas

75 g

(3oz) each dried apricots, dates (stoned) and figs, chopped

225 ml

(8 fl oz) pear cider

finely grated zest of 1 lemon

butter, to grease

75 g

(3oz) vegetarian suet

100 g

(3 ½oz) light brown soft sugar

2 tsp.

each ground cinnamon and ground ginger

75 g

(3oz) plain flour

50 g

(2oz) fresh white breadcrumbs

large egg

pear, coarsely grated (skin on)

40 g

(1 ½oz) stem ginger (about 2 balls), coarsely grated

For the topping

1 pear, peeled and cut into 1cm (1/2in) pieces

20 g

stem ginger (about 1 ball), finely chopped

1 tbsp.

golden syrup

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For the pudding: put the dried fruit, pear cider and lemon zest into a large non-metallic bowl. Cover and leave to soak overnight at room temperature.
When fruit has soaked, lightly grease a 1 litre (1¾ pint) pudding basin with butter; line base with a disc of baking parchment. Put a large square of foil on top of a square of baking parchment of the same size. Fold a 4cm (1½in) pleat across centre of both together; set aside.
To make the topping, mix together the pear, ginger and golden syrup, then scrape into the base of the prepared pudding basin. Set aside.
In a separate large bowl, mix together suet, sugar, spices, flour, breadcrumbs, egg, grated pear, stem ginger and the contents of the soaked fruit bowl. Stir well, then spoon into the prepared pudding basin and level the surface.
Put pleated foil and parchment square (foil-side up) on top of basin; smooth down to cover. Tie a long piece of string securely under lip of basin, then loop it over again; tie to make a handle. Scrunch in excess foil around edges, to cover excess parchment paper – this will help stop moisture getting into the pudding.
To cook, put a heatproof saucer in the base of a large deep pan. Lower in the prepared pudding and pour in enough water to come halfway up sides of basin, trying not to get any on top of pudding. Cover pan with a lid, then bring water to the boil, turn down the heat and
simmer gently for 4½hr, topping up the water as necessary. Remove pudding from the pan and, if not serving immediately, cool completely, keeping wrapped and tied.
When cool, wrap the entire basin, still with its foil lid, tightly in clingfilm and then another layer of foil. Store in a cool, dark place for up to 2 months.

TO REHEAT ON THE HOB: Remove the top layer of foil, clingfilm and pleated lid. Re-cover top of basin with a baking parchment and foil lid as before. Using the instructions in step 6, reheat for 1½ hr. Leave to stand for a few minutes, then remove lid, invert pudding on to a lipped plate and peel off baking parchment disc. Serve.

TO FLAME YOUR PUDDING: Warm 4tbsp brandy in a small pan. Carefully light the brandy using a long match, and pour over the pudding.

Per Serving:

Calories: 407
Fibre: 5 g
Total carbs: 71 g
Sugars: 58 g
Total fat: 10 g
Saturated fat: 5 g
Protein: 5 g

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