James Bridle has been exploring off-licences and making puddings with alcohol
With Christmas rapidly approaching, it's time to break out the serious desserts - like Port Wine Jelly, a classic festive dish, that's equally at home with gamey meats. If you're saddled with plenty of fortified wine at this time of year, what could be better than piling it into a pud?
Put the water, sugar, redcurrant jelly and gelatine into a pan and leave to soak for 5 minutes, then heat slowly until dissolved. Add half the port wine and colour red with a few drops of cochineal. Strain through double muslin; add the rest of the wine then pour into a wet mould or bowl. It will set in a couple of hours in the fridge, and can be served alongside turkey, pâté, strong cheese, or alone.
James Bridle is the author of 'Cooking With Booze' (Snowbooks, £9.99)
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