Autumn pudding

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.

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.

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.

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