Spicy Winter Fruit Pudding for Christmas

A spicy winter pud full of Christmas spirit
A spicy winter pud full of Christmas spirit

Les Trois Chenes version of Summer Pudding

This spicy, winter pudding is a version of the traditional English dessert, Summer Pudding. At Les Trois Chenes Bed and Breakfast we like to use our own fruits and vegetables when possible, and we like easy, tasty recipes.

I've had it in mind to try to make a summer pudding with a winter fruit twist for quite some time, and the moment arrived when I had to get a sack of our peaches out of the freezer to make way for emergency bread. This pudding, winter or summer, is also a great way to use up your stale bread.

It's late November and the wood-burning stove is glowing merrily, the perfect time for stewing fruits. I covered my peaches with water, brought them to the boil and left them to simmer for quite a while (I easily lose track of time), and then took them off the stove. What to do next?

Our peach trees behind the gite; it reminds me of summer
Our peach trees behind the gite; it reminds me of summer

Choice of fruit

This recipe started with the stored summer peaches. To this peaches and syrup mix I added dried fruits that I had in my store cupboard: apricots, raisins, prunes and sultanas. If my husband hadn't eaten all the figs I'd have added them too! Dates and currants would work well too.

I soaked these overnight in the peaches and peach syrup, added a bit of sugar to taste and a slug of wine and I then brought them to the boil and simmered until soft, about 10 minutes?

If you are just using dried fruit, cover them with water or wine and soak overnight, then add sugar and stew as above.

The ingredients that I used
The ingredients that I used

Other ingredients

In addition to my peaches and dried fruits I used the following:

  • Sliced bread. In normal summer pudding you use white bread, but this pudding doesn't have that rich, purple juice so I used wholemeal bread. You can use your stale bread up.
  • Ground cinnamon
  • Nutmeg
  • Allspice
  • Ground ginger*
  • Pineau de Charent, but any fortified wine like sherry or port would do

* If you want to use fresh ginger, grate it or chop it finely and put it in with the fruit to stew

Cut off the crusts
Cut off the crusts

Line the basin

  • Lightly grease a pudding basin with butter, margarine or oil
  • Cut the crusts off the sliced bread*
  • Put a whole square of bread into the bottom of the basin
  • Then cut the slices of bread into triangles as shown
  • Arrange these triangles along the sides of the basin, overlapping the base and each triangle to form a bread shell

* I sprinkled these crusts with salt and toasted them, then served them with an avocado dip. The children loved them.

Fill the bread shell with fruit
Fill the bread shell with fruit

Fill with fruit

Fill the bread-lined basin with fruit and juice. Fold over the tops of the bread triangles, close off with a final square of bread and pour over a little juice to ensure the bread is moist. (I used a little too much juice and the pudding was softer that I would have liked.)

Weigh the pudding down
Weigh the pudding down
Decoraed with medlars and holly
Decoraed with medlars and holly


Medlars are ripe when soft and brown
Medlars are ripe when soft and brown

Weight it down

Find a plate or saucer that just fits into the top of the basin, and put something on it that is heavy enough to just weigh it down so that it sets. Let it cool and then chill in the refrigerator.

When you are ready to turn it out, gently slide a knife around the edges, put a plate over the top of the pudding and turn it over. With any luck the pudding will drop out and retain a pudding shape.

Decorate with winter fruits

You could decorate your pudding with a sweet sauce dribbled down, a shake of icing sugar (I wish I'd thought of that before I took the photos and ate the pudding!), a pile of winter fruits and nuts - any other ideas? Please feel free to leave you ideas in the comments below, I'd love to hear from you.

I decorated mine with holly leaves and Medlars. The last of the medlars are just ripening at the end of November and they look wintry, old-fashioned and pretty on the pud. If you have medlars, add them to the pudding fruit, they would be perfect.

Serve with creme fraiche, yoghurt, ice cream, custard ...
Serve with creme fraiche, yoghurt, ice cream, custard ...
Bread and butter pudding with a Limousin twist
Bread and butter pudding with a Limousin twist

To serve

Serve slices of the pudding with a sauce or ice cream. Creme fraiche, cream, ice cream, yoghurt, yoghurt and honey .... the choice is yours. You could even use it as an alternative to Christmas Pudding and serve it with rum sauce or brandy butter.

Tip: This pudding was even more gorgeous the next day!

Bon appetit! Enjoy!

Where is our Bed and Breakfast near Limoges?

show route and directions
A markerVideix -
Videix, 87600 Videix, France
[get directions]

Painting holidays, B and B and self-catering holiday cottage situated between Limoges and Angouleme in S W France. E-mail: info@lestroischenes.com

B markerLimoges -
Limoges, France
[get directions]

More by this Author

  • How to make easy baked peaches dessert recipe

    Baked peaches; this is such a delicious, quick and easy way to use up that glut of fruit in Autumn. Peach deserts are a nutritious pudding and served with yoghurt or icecream make a cool sweet for summer nights.

  • Medlar Cheesecake Recipe

    This medlar cheesecake recipe is perfect for the Christmas and New Year festive season. Medlars are back in fashion but it's hard to know how to use medlars. Try this cheesecake and see what you think

  • How to Make Medlar Jam

    This Medlar jam recipe makes a wonderfully special and spicy Medlar cheese which is perfect for Christmas breakfasts (we serve this jam in our bed and breakfast near Rochechouart, S W France.) The Common Medlar...


Les Trois Chenes profile image

Les Trois Chenes 12 months ago from Videix, Limousin, South West France Author

Thank you for these kind words, Janellegems. Hope you enjoy it.

Janellegems profile image

Janellegems 12 months ago from Virginia

This is something new. Thanks for the step by step instruction to make spicy winter fruit pudding. This looks good, will have to try it.

Les Trois Chenes profile image

Les Trois Chenes 5 years ago from Videix, Limousin, South West France Author

2patricias Low fat, easy, economical, foolproof, what more could you want? Many thanks for your comments.

2patricias profile image

2patricias 5 years ago from Sussex by the Sea

I love fruit-based puddings, and this sounds delicious. Better yet, it looks like it is within my ability range.

Love the photos!

Les Trois Chenes profile image

Les Trois Chenes 6 years ago from Videix, Limousin, South West France Author

stephhicks68 Thanks so much for your comment. I made all my friends wait ages while I took the photos. Only then could they eat the pudding!

stephhicks68 profile image

stephhicks68 6 years ago from Bend, Oregon

Gorgeous photographs and great instructions on how to make spicy winter fruit pudding. I love bread pudding, so I'll have to try it.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article