Autumn Pudding

A seasonal twist on summer pudding featuring softened apples, pears, plums, and blackberries encased in juice-soaked white bread.

Vegetarian Dessert Fruit British Autumn

Estimated Nutrition

Calories

430.7

kcal / serving

2584 kcal total

Carbs

89.5g

per serving

536.8 g total

Fat

5.6g

per serving

33.4 g total

Protein

5.7g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

Dairy

Butter

Fruits

400

Pear

English variety like Conference, peeled and quartered

300

Apple

Cooking variety like Bramley, peeled and quartered

500

Plum

Ripe, halved and stones removed

450

Blackberry

Fresh

GrainsCereals

slice

White Bread

Thick slices, crusts removed

OilsFats

Sunflower Oil

For greasing

Method

Cook fruit, sugar, and butter in a saucepan over medium heat for 15 minutes.

Strain the mixture through a colander into a bowl for 10 minutes to collect 600ml of juice.

Simmer the juice in a saucepan for 15 minutes until reduced by half, then cool for 30 minutes.

Oil a 1.5 litre basin, line with cling film, and place a juice-dipped bread round at the bottom.

Line the basin sides with juice-dipped bread halves, ensuring they overlap slightly.

Mix half the remaining juice with the cooked fruit and spoon into the basin.

Cover the top with remaining juice-dipped bread and trim for a neat finish.

Seal with cling film, weight down with tins, and chill in the fridge overnight.

Turn out onto a plate, remove film, and brush white patches with reserved juice.