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Late-summer pudding
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Prep Time:
270 minutes
Cook Time:
15 minutes
Total Time:
285 minutes
Elevate your summer pudding with a delightful blend of apples, plums, and berries.
Ingredients:
  • 400g green apples, peeled, chopped
  • 400g plums, chopped
  • 250g frozen blackberries
  • 110g caster sugar
  • 125ml red wine
  • 80ml creme de cassis
  • 750g loaf day-old white bread, thinly sliced lengthways (ask your baker to do this), crusts removed
  • 450g mixed berries, fresh or frozen
  • 50g icing sugar
  • Juice of 1/2 lemon
  • Thickened cream, to serve
Instructions:
  • Combine the apples, plums, blackberries, caster sugar, and red wine in a pan over medium-low heat. Cook for 15 minutes, stirring occasionally, until the apples are soft. Add the creme de cassis or blackcurrant cordial, if desired, and let it cool.
  • Prepare the pudding basin by lining it with bread, ensuring there is enough overhang to cover the top. Fill with the fruit mixture, pressing it down firmly. Cover the top with the overhanging bread, trimming to fit precisely. Wrap in plastic wrap and place a cardboard piece on top. Use cans to weigh the pudding down. Chill in the refrigerator for at least 4 hours or overnight.
  • Combine mixed berries, icing sugar, and lemon juice in a food processor. Blend until velvety smooth. Strain through a sieve to remove any solids. Transfer the mixture to a jar and refrigerate until you're ready to enjoy.
  • Before serving, gently slide a palette knife along the edge of the pudding to release it. Flip the pudding onto a large plate, drizzle with a portion of the berry sauce, pour the thickened cream over the pudding, and finally, cut into slices and enjoy with the rest of the berry sauce.

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