This juice-stained beauty was originally known as ‘hydropathic pudding’, a rather clinical, dour name for such a splendid confection. But as it contained no pastry, it was seen as the sort of thing well suited to the diet of a spa. So after the enema, Scotch hose and Swiss shower, I’m pretty sure that this would come as sweet relief. I’ve changed the summer pudding to an autumn one, because I think all those blackberries, plums and redcurrants work even better than raspberries. The key is a balance of the sweet and tart. Use good bread, too. The cheap stuff, fine as it is for bacon sandwiches, tends to become slimy.
Wash the fruit and remove the stones, stalks and strings. Quarter the plums and put them in a saucepan with the sugar and
Spoon in the warm fruit, reserving
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