Fancy something sweet and tangy? You should make this delicious apple and blackberry pudding. Packed with seasonal fruits, this autumnal dessert is perfect served with lashings of cream or ice cream.
- 175g caster sugar
- 1kg mixed prepared fruits, eg, blackberries and apples
- 10-12 slices white bread, medium sliced, crusts removed
- Clotted cream, to serve
- 9.5cm plain, round cutter
- 1.5 litre pudding basin
Pour 6 tbsp water into a pan and add the sugar. Place the pan over a medium heat and stir until the sugar dissolves. Add the fruits and simmer on a low heat for 7-10 mins, until the fruit is soft.
Strain the fruit through a sieve to separate the juice.
Cut a round out of one slice of bread to fit the base of the pudding basin. Dip one side of the bread in the juice and put in the basin, dipped-side down. Reserve 4 slices to cover the top. Cut the rest of slices of bread into 3 strips. Dip each strip in the juice and place against sides of basin, at a slight angle and overlapping them slightly.
Spoon the fruit mixture into the basin, pressing it down well. Pour most of the remaining juice on top, or as much as the bowl will take.
Cover the top with the reserved bread and cut away the excess around the edge of the bowl. Brush the rest of the juice over the top of the bread.
Put the pudding basin in a shallow bowl to catch any juices that may leak out. Cover the pudding with a layer of cling film and then put a plate on top with about 1kg weights on top. Put in the fridge overnight to chill the pudding well.
To serve, remove the plate with the weights and the cling film. Place a serving plate, with a rim to catch any juices, over the top of the pudding, invert the plate and shake hard to release it. Serve with clotted cream.
Top tip for making Apple and blackberry pudding
If you don’t have any weights to put on top of the pudding, use cans of fruit or beans instead.