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A piece of pudding on a plate Tried & Tested

Autumn pudding

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2 stars based on 1 ratings

Seasonal berries at their best in this autumnal take on an old favourite.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 8 8 Bread slices
  • 450g 16 oz Apple(s) cooking
  • 450g 16 oz Plum(s)
  • 100g 3½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 225g 8 oz Blackberries
  • 90ml 3 fl oz Elderflower cordial

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Remove crusts from the bread. Cut a circle from 1 bread slice to fit the base of a 1.25 litre (2½ pint) pudding basin. Cut the remaining slice in half lengthways and line the basin with bread fingers, overlapping slightly around the sides.

    Ingredients for this step

    • 8 8 Bread slices
  2. Classic mode Step 2

    Peel, core and slice the apples. Submerge the plums in boiling water for 30 seconds, then peel and stone. Place the apples and plums in a saucepan with the unrefined light muscovado sugar and 40ml/2tbsp of water. Cook for 10 minutes.

    Ingredients for this step

  3. Classic mode Step 3

    Add the blackberries and elderflower cordial, simmer for two minutes. Save a little juice and reserve a little stewed fruit for decoration. Pour half the fruit into the top that fits exactly inside the dish and weight it with kitchen weights. Leave the pudding in the fridge overnight.

    Ingredients for this step

    • 225g 8 oz Blackberries
    • 90ml 3 fl oz Elderflower cordial
  4. Classic mode Step 4

    Turn out onto a serving plate. Spoon the reserved juice over any pale patches of bread and decorate with reserved fruit.