Autumn Pudding Recipe

Directions

1. 1
   Slice the plums in half and remove their stones.
2. 2
   If using damsons leave the stones in they are too difficult to remove.
3. 3
   Put the fruit into a stainless steel pan with the sugar.
4. 4
   Bring slowly to the boil then turn down to a simmer.
5. 5
   Cook till the fruit is soft and there are plenty of juices.
6. 6
   Stir in the blackberries and allow to cold.
7. 7
   Line a pudding basin with stale bread cutting it into slices and pushing them together to cover the bottom and the sides.
8. 8
   Fill almost to the top with the fruit mix pushing it down tat with the back of the spoon.
9. 9
   Cover the top with bread then put the basin on a shallow dish to catch any over owing juices.
10. 10
    Reserve any juice left in the pan.
11. 11
    Place a small plate on top of the pudding then put a heavy weight on which (a heavy tin of something will do).
12. 12
    Put the whole thing in the fridge or possibly at least somewhere very cool and leave overnight.
13. 13
    Remove the weight run a palette knife around the edge of the bread loosening it from the dish.
14. 14
    Put a plate on top of the dish then turn both upside down holding the plate in place.
15. 15
    Give a good shake and let the pudding slide out on to the plate.
16. 16
    It will collapse a bit.
17. 17
    Spoon over the reserved juice.
18. 18
    Serve with cream.
19. 19
    Serves 6