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20 December 2012,01:31 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Stew the fruit gently with water and the sugar until soft but still retaining their shape.
  • The exact amounts of water and sugar depend on the ripeness and sweetness of the fruit.
  • Meanwhile, cut a round from one slice of bread to neatly fit the bottom of pudding basin and cut 6-8 slices of the bread into fingers about 5 cm (2 inches) wide.
  • Put the round at the bottom of the basin and arrange the fingers around the sides, overlapping them so there are no spaces.
  • When the fruit is cooked, and still hot, pour it gently into the basin, being careful not to disturb the bread framework.
  • Reserve the juice. When the basin is full, cut the remaining bread and use to cover the fruit so a lid is formed.
  • Cover with foil, then a plate or saucer which fits just inside the bowl and put a weight on top.
  • Leave the pudding until cold, then put into the refrigerator and chill overnight.
  • To serve, run a knife carefully round the edge to loosen, then invert the pudding on to a serving dish.
  • Pour the reserved juice over the top. Serve cold with cream. Decorate with fruit and mint sprigs.


  • 700 grams  mixed autumn fruit, such as apples, Blackberries, plums, prepared
  • 25 grams  light soft brown sugar
  • 8-10 thin slices of day-old bread, crusts removed
  • Fresh fruit and mint springs, to decorate

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