Autumn Pudding Recipe
Ingredients
| 10 slices white or brown bread, at least 1 day old | ||
| 1 Bramley cooking apple, peeled, cored and sliced | ||
| 225 g / 8 oz ripe red plums, halved and stoned | ||
| 225 g / 8 oz blackberries | ||
| 60 ml / 4 tbsp water | ||
| 75 g / 3 oz / 6 tbsp caster sugar | ||
Directions
1. Remove the crusts from the bread and use a biscuit cutter to stamp out a 7.5 cm / 3 in round from one slice. Cut the remaining slices in half.
2. Place the bread round in the base of a 1.2 litre / 2 pint / 5 cup pudding basin, then overlap the fingers around the sides, saving some for the top.
3. Place the apple, plums, blackberries, water and sugar in a pan, heat gently until the sugar dissolves, then simmer gently for 10 minutes, or until soft. Remove from the heat.
4. Reserve the juice and spoon the fruit into the bread-lined basin. Top with the reserved bread, then spoon over the reserved fruit juices.
5. Cover the mould with a saucer and place weights on top. Chill the priding overnight. Turn out on to a serving plate and serve with low fat yogurt or fromage frais.
2. Place the bread round in the base of a 1.2 litre / 2 pint / 5 cup pudding basin, then overlap the fingers around the sides, saving some for the top.
3. Place the apple, plums, blackberries, water and sugar in a pan, heat gently until the sugar dissolves, then simmer gently for 10 minutes, or until soft. Remove from the heat.
4. Reserve the juice and spoon the fruit into the bread-lined basin. Top with the reserved bread, then spoon over the reserved fruit juices.
5. Cover the mould with a saucer and place weights on top. Chill the priding overnight. Turn out on to a serving plate and serve with low fat yogurt or fromage frais.
Chef
