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Irish Apple Winter Pudding




Source of Recipe


BBC newsletter


List of Ingredients




400g/14oz Bramley apples
400g/14oz plums
250g/9oz fresh or frozen blackberries
125g/4½oz golden brown sugar
125ml/4fl oz dry red wine
4 tbsp crème de cassis (blackcurrant liqueur)
about 10-12 slices of white bread, crusts removed
fresh mint sprig, to decorate (optional)
cream or crème fraïche, to serve
For the Berry Sauce
450g/1lb fresh or frozen blackberries or mixed berries
juice of one lemon, or to taste
140g/5oz sugar, or to taste

Recipe



1. Peel, core and roughly chop the apples. Aim to make the pieces about the
same size so that they cook evenly.
2. Halve and stone the plums and roughly chop them.
3. Place the apples and plums in a medium-sized pan along with the blackberries, sugar and wine and place over medium heat.
4. Bring to the boil and then simmer gently for about 15 minutes, or until apple pieces are soft and rather mushy.
5. Take off the heat and add the crème de cassis. Leave to cool.
6. Line the inside and base of a one litre bowl or mould with the slices of bread.
7. Overlap the slices slightly on the sides to ensure that the filling does not leak
through. Any leftover bits of bread can be used to cover the filling (this will be the bottom of the pudding when it is turned out).
8. Place the cooked, cooled fruit carefully in the lined mould and press it down quite firmly.
9. Fill it nearly to the top, then cover it completely with the remaining bread. Weigh this down with a can on a plate and place in the fridge overnight.
10. To make the berry sauce, simple pureé the berries with the lemon juice and sugar in a food processor. Pass through a fine sieve and taste for flavour. Adjust with more sugar or lemon juice as necessary.
11. To serve, carefully turn the pudding out onto a serving plate. Brush any uncoloured bits of bread with a little sauce and decorate with a mint sprig and a sprig of redcurrants of top, if you wish.
12. Cut the pudding into wedges and serve with a dollop of fresh cream or crème fraïche, and some of the berry sauce on the side.