Prep time: 30 minutes
Setting time: 12 hours
Serves: One large pudding to share
Autumn Pudding
Ingredients:
- 8 slices of white bread (you may need a little more or less depending on the size of your bowl. Slightly stale bread is fine)
- 2 medium-sized cooking apples
- A double handful of blackberries
- Any other soft fruit from the garden or hedgerows (Elderberries and autumn fruiting raspberries from the garden are good. A punnet of shop-bought raspberries or red currants would work just as well)
Method:
- Line a 2-pint round pudding basin with the slices of bread. Depending on the shape of your bowl you probably need to cut a small circle of bread for the base, and then line the sides with V-shaped pieces. Cut a circle of bread for the top of the pudding, and set to one side.
- Peel, core and slice the apples and stew gently in a little water. Add the blackberries about 10 minutes before the apples are cooked, and the remaining soft
- fruit about 5 minutes before the apples are cooked.
- Remove from the heat. Then strain the stewed fruit using a sieve but retain all of the liquid in a separate bowl. Now spoon some of the cooking liquid over the bread until there are no white patches left.
- Tip the stewed fruit into the bread-lined bowl, and top with the retained bread circle. Lastly spoon over enough of the retained cooking liquid to soak the bread topping.
- Next, sit a small plate on top of the bowl, and sit a heavy weight on top of it.
- Refrigerate for at least 12 and preferably 24 hours. This consolidates the pudding and makes sure it turns out neatly in one piece.
- To serve, turn the pudding out onto a large plate, dust with icing sugar, and top with a sprig of mint. Crown with a dollop of Rodda's Cornish clotted cream and you're good to go!
Recipe courtesy of www.roddas.co.uk
Tagged in Recipes