Blackberry autumn pudding

Blackberry autumn pudding

Blackberries give this traditional combination of soft fruits in juice-soaked bread an autumnal twist.

By , 21 September 2015
Blackberry autumn pudding
  • Ready in: 505 mins
  • Serves: 8
  • Price: £1.21 per serving
Nutritional Info
Each 164g serving contains
  • Fat low
  • Saturates low
  • Sugars med
  • Salt low
  • Energy 783KJ 187KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 477kJ/114kcal.
  • 400g blackberries
  • 200g raspberries
  • 200g redcurrants
  • 100g blueberries
  • 2 tbsp Chosen by you Blackcurrant High Juice
  • 100g caster sugar
  • 8 slices farmhouse bread, crusts removed
  • Reserve a few berries and currants for decoration. Put the rest in a pan with the juice. Simmer gently, covered, for 2-3 minutes. You can use frozen berries - just defrost on a plate at room temperature for 3 hours.

  • Add the sugar and stir, taking care not to break up the fruit. Remove from the heat and leave to cool.

  • Cut a circle from 1 slice of the bread to fit the bottom of a 1L pudding basin.

  • Gently strain the fruit juices from the pan and put into a bowl.

  • Dip one side of the circle of bread into the juices, then put into the basin, dipped-side down.

  • Cut each of the remaining bread slices into 3 soldiers. Dip in the juice and use to line the sides of the basin tightly so no gaps remain.

  • Spoon the cooked fruit into the bread-lined basin. Top with the remaining bread and patch any holes, so no fruit shows. Drizzle any extra juice over the top.

  • Put the basin on a plate to catch any drips. On top, lay a small flat plate that fits the top of the basin snugly and weigh it down - cans of beans work well. Chill overnight in the fridge.

  • Remove the weights and run a knife around the edge, taking care not to tear the bread. Hold a plate firmly on top and flip the pudding to turn it out.