Barrington Court Autumn Pudding

Puddings and cakes

  • Serves: 6
  • Preparation time: 40 minutes
  • Cooking time: 24 hours
Pears © S.Thirkell

Pears

Ingredients

  • 700g (1½lb) prepared mixed fruit (eg apples, blackberries, pears, plums)
  • 110g (4oz) sugar
  • 6-8 large slices bread, crusts removed
  • 5-6 tbsp water
  • Fresh fruit or mint sprigs

Method

  1. Wash and prepare any combination of the fruit.
  2. Stew gently in the water and sugar until soft but retain their shape.
  3. Remove from the heat and allow to cool slightly.
  4. Cut a round of bread, to fit the base of a 2 pint pudding basin.
  5. Cut the bread into fingers (keeping some back for the lid) and line the sides of the basin, overlapping slightly.
  6. Carefully pour the fruit into the prepared basin, retaining 3 tablespoons of the liquid.
  7. Shake the basin slightly to ensure the fruit fills to bowl.
  8. Cut the remaining bread to form a lid and cover the fruit.
  9. Cover with kitchen foil, then place a plate or saucer that just fits inside the bowl on top.
  10. Place a weight on the plate.
  11. Allow to cool. Place in the refrigerator and chill overnight.

To serve:

  1. Run a knife round the edge of the basin to loosen.
  2. Invert on to a serving dish.
  3. Pour the reserved liquid over the pudding.
  4. Garnish with fresh fruit and sprigs of mint.
  5. Serve with cream.