Autumn Pudding RecipeOrigin: Britain Period: Traditional |
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The abundance of fruit in the autumn really means that the wild forager should use far more of them. This, then is a variant of the Wild Fruit Summer Pudding that uses autumnal fruit as it's filling. Ingredients:
10 thin slices of day-old bread 
Autumn Pudding Preparation:Method:Remove the crusts from the bread then moisten with a little milk before using to line the base and sides of a deep pudding basin. When adding the bread slices make certain that they overlap well, so that they keep their shape (reserve a few slices for a lid). Add your fruit to a pan, along with the sugar (make certain there are at least a few chopped crab apples and sloes in there for flavour) and a little water and bring to a simmer. Cook for 10 minutes to soften then allow to cool before pouring into the pudding basin. Cover the top of the fruit with a few more slices of moistened bread then place a sheet of buttered greaseproof paper on top. Place a saucer that's smaller than the top of the pudding basin over the greaseproof paper then add a weight on of this and set the pudding in a refrigerator over night. The following day, remove the weight, the plate and the greaseproof paper. Carefully turn the pudding onto a serving plate and serve with ice cream, cream, custard or yoghurt. |
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