Written by Lydia in Pudding

Firstly let me apologise for the photos of my pudding this week! I had to message Hayley to ask her if she thought it was ok to use and didn’t look too much like brains! Please don’t let that put you off…but at least the photos celebrate that we all have mishaps in the kitchen. My pudding sort out came out the basin with a flop, hence why it looks rather, well, flopped.  Anyway I digress, for this week’s blog I decided to make Autumn pudding – a twist on the classic English summer pudding which of course uses summer berries. This is a great make ahead pud and also has the added bonus of using up some of that glut of autumn fruits you might have and bread that is past its freshest. If you are fed up of fruit crumbles or pies this time of year (though it is hard to be) then give this a go.  The lists of fruits I have used is purely down to personal taste and what I had available, so feel free to change them to suit you. I know there are a few straggler raspberries around still this time of year which obviously would work very well too.

Ingredients

Serves 8

10 slices of white, day old bread, crusts removed
3 large bramley (cooking) apples, peeled, cored and sliced
4 plums, de-stoned and sliced
200g blackberries
100g blackcurrants
Caster sugar to taste

Method

  1. Once you have prepared and sliced your apples and plums, put these together with the blackberries and blackcurrants in a large pan. Gently heat it up until all the fruit softens. Add sugar to taste and make sure all the sugar dissolves. You may need to add in some extra water here depending on how thick and jammy your fruit goes, as you will need it liquid enough so the bread can absorb the juices.
  2. Line the 1.25-litre basin with bread as shown below, ensuring that all gaps are filled by pressing the edges of the bread together.
  3. Pour in the fruit mixture into the bread-lined basin. Close the pudding up with more bread layered on top of the fruit (these may need to be cut to shape to fit).
  4. Put a plate on top of the pudding and weigh it down using kitchen scale weights or a few cans of baked beans or something. Put into the fridge and leave for at least 8 hours, preferably overnight so the bread absorbs all the juices and turns a pink/red colour.
  5. To serve, remove the weights and flip the pudding so that the plate is now on the bottom and the basin lifts off. Serve with warm custard.

 

20161008_200659-2-2

0

Leave a comment