Autumn Pudding Recipe

Autumn Pudding Recipes

Ingredients :

10 slices white or brown bread, at least one day old

1 Bramley cooking apple, peeled, cored, and sliced

225g red plums, halved and stoned

225g blackberries

60ml water

75g caster sugar

Method :

Remove the crusts from the bread and use a biscuit cutter to stamp out a 7.5cm round from one slice. Cut the remaining slices in half. Place the bread round in the base of a 1.2 liter pudding basin, then overlap the fingers around the sides, saving some for the top. Place the apple, plums, blackberries, water and caster sugar in a pan, heat gently until the sugar dissolves, then simmer gently for 10 minutes, or until soft. Remove from the heat.

Reserve the juice and spoon the fruit into the bread lined basin. Top with the reserved bread, then spoon over the reserved fruit juices. Cover the mould with a saucer and place weights on top. Chill the pudding overnight. Turn out onto a serving plate and serve with low fat yoghurt or fromage frais. Choose good quality bread that is not too thinly sliced - it needs to be at least 5mm thick so that it supports the fruit when the pudding is turned out.

Serves 4

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