Eunice Power - Outside Catering Company, Waterford, Ireland.

Thursday, September 16, 2010

Autumn Puddings

Serves 8
400g blackberries
450g plums, stoned & sliced
2 pears, peeled, cored & sliced
250g golden caster sugar
Grated zest & juice of 1 orange
12 – 14 medium sliced & open textured white bread, crusts removed
2 tbsps crème de cassis (optional)

  1. Put the blackberries, plums, pears and sugar into a pan with the orange zest & juice.  Cover and cook gently for 5 minutes, until the fruit softens slightly and releases its juices.  Remove from the heat.
  2.  Dampen the inside of 8 x 175ml mini pudding basins.  Line with cling film, making sure it overhangs the edges, then smooth any creases.
  3. Pour some of the juice from the fruits into a separate bowl.  Cut out 8 x 5cm rounds of bread, dip into the juice then press into the base of the basins. Then line the sides with bread (also dipped in the juice), cutting to fit.
  4. Using a slotted spoon, divide the fruit between the bread-lined basins.  Cover with the remaining bread and drizzle with some juice from the pan. (Chill the leftover juice.)
  5. Wrap the overhanging edges of cling film over the top of each pudding, and weigh each one down with a saucer and can.  Chill overnight.
  6. To serve, unwrap the cling film and upturn onto a plate.  Mix the cassis, if using, with the leftover fruit juice and drizzle over each pudding. 
Delicious served with fromage frais.