white or brown bread, at least one day old
cooking apple, peeled, cored, and sliced
plums, halved and stoned
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.
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.