Autumn Pudding

Recipe for: AUTUMN/ SUMMER PUDDING 

Ingredients: 

• 1.4kg seasonal fruits, washed & cleaned
• Summer – raspberries, plums, red/ blackcurrants
• Autumn – pears, apples, blackberries
• 75g caster sugar
• ½ pack fruit jelly (e.g. raspberry)
• 1 tsp cinnamon
• 9 slices thick white bread, stale, crusts removed

Method: 

1. prepare the fruit appropriately (peel/ core/ slice apples & pears), dicing into small chunks
2. place in a pan with the sugar, jelly, cinnamon & 100ml water
3. bring to the boil & simmer gently until the fruit has softened (10-20 minutes)
4. meanwhile cut six of the bread slices in half diagonally.  From the remaining 3 slices, cut circles to fit the top & bottom of a 1.5litre pudding basin
5. place the bottom piece in the base of the basin, then use the triangles to line the sides of the basin, overlapping & leaving no gaps, trimming as required
6. once the hard fruits are soft, add the berries (which should be left whole) to the warm fruit, but reserve a few whole berries for serving later
7. stir gently to mix & simmer for 2 minutes
8. remove from the heat & spoon into the bread-lined basin, reserving 4 tblsp of the juice
9. pack the fruit down tightly, then cover with the bread lid
10. cover the lid with a circle of grease-proof paper to fit
11. cover the bowl loosely with cling film
12. put the bowl on a baking tray
13. put a saucer or dish which is smaller than the lid on the top, then weigh it down with weights or cans and leave in the fridge overnight
14. next day, to serve, remove the cling-film & weights, then carefully run a round-bladed knife around the edge of the basin
15. put an upturned plate over the basin, then turn the whole lot over & hope/ pray that the pudding turns out OK
16. spoon over the reserved juice, decorate with the reserved berries & a sprinkle of caster sugar

What else you need to know: 

1. serves 4 to 6 people