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Autumn Pudding Recipe
These last couple of weeks have certainly seen a change in the temperature at night but thankfully we are still having glorious weather in the day with temperatures still reaching the twenties.
The change of weather has bought about the change of seasons with leaves changing colour before carpeting our paths and gardens. As yet I have refrained from putting the heating on and can only be thankful of having solid shutters to help keep the cold at bay.
Seasonal wild fruit has been in abundance thanks to the lovely sunshine we had early in the year, with big fat juicy blackberries lining our hedgerows along with wild raspberries and sloes. Homemade jam can be quick and easy to make as well as sloe gin (visit Jamie Oliver’s website for a warming sloe gin recipe) and blackberry vodka. But there’s nothing quite like a traditional home-made pudding using the fruit of your hard labour to really mark the change of seasons.
If you have some leftover fruit why not try this Autumn Pudding recipe from the BBC website.
- 400g/14oz English pears peeled and cut into quarters
- 300g/10oz peeled cooking apples and cut into quarters
- 500g/17oz ripe plums, halved with the stone removed
- 450g/1lb fresh blackberries
- 200g/7oz caster sugar
- 15g/½oz butter
- sunflower oil, for greasing
- 10 thick slices of crust-less white bread
- Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. Try not to over stir or the fruit will turn to mush.
- Remove the pan from the heat and pour the contents into a colander and set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, to release all of the juice.
- Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes –reducing the liquid by half. Leave to cool for 20-30 minutes.
- Lightly oil a 1.5 litre/2 pint pudding basin and line with cling film, leaving plenty overhanging the edge. Use a round cutter or plate to cut a circle in a slice of bread and dip it into the fruit juice. Place in the base of the pudding basin.
- Cut some of the bread slices in half (leaving some to cover the base) dip into the juice and place around the inside of the bowl with them slightly overlapping.
- Once you have covered the inside of the bowl, pour the remaining juice over the fruit and stir lightly. Then spoon the mixture into the bowl.
- Cover the top with the remaining bread dipped into the fruit juice. Keep any leftover fruit juice for later.
- Cover the top with cling film and place a weighted plate on top to squash the pudding down into the bowl. Place in the fridge to set and chill overnight.
- Remove the pudding from the fridge, remove the weights and open the cling film. Place a dinner plate over the top and get ready to turn upside down. Once you have successfully turned the pudding, remove the bowl and admire your pudding! Use the leftover juice to touch up and white bits of bread.