Name: Autumn Pudding
Yield: For 6-8 people you will need a rectangular dish (approx 30cm long x 24cm wide x 5cm deep). You will need a 3 pint pudding basin if you are going to make it in the more traditional way.
Cuisine: British
Ingredients: At least 1 white medium sliced loaf, of reasonable quality, crusts removed; 1 cinnamon stick, broken in half; 200 g plums, cut in half and stoned; 350 g cooking apples, thin sliced (weighed when peeled and cored); Half a lemon; 200 g pears, thin sliced (weighed when peeled and cored); 225 g soft light brown sugar; 100 g brambles, washed and picked over

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

Summer Pudding is a well-known recipe, using all the delicious soft fruits available during the summer months. This is my version for the same pudding using autumn fruits. Instead of making it in a pudding basin in the traditional way, we make this for the restaurant in a rectangular dish, which is much easier to serve. You can do it either way at home. If you have been cooking with damsons and have surplus damson juice as a result, use the juice to make extra syrup to serve with the finish