Blackberry And Apple Summer Pudding Recipe

1. 1

   Place a 900ml (1 1/2 pint) pudding basin upturned on greaseproof paper, draw round it and cut out a circle of paper which fits just inside the rim of the basin.

2. 2

   Put the apples, blackberries and 4 Tbsp.

3. 3

   of water in a saucepan, cover, and cook over a gentle heat for about 10 min till the apples are just cooked, but not mushy.

4. 4

   Meanwhile, line the base and sides of the pudding basin with 6 slices of the bread.

5. 5

   Transfer the fruit and juice to the bread-lined pudding basin.

6. 6

   Top with the remaining slices of bread.

7. 7

   Cover the pudding basin with the greaseproof paper circle.

8. 8

   Place a saucer on top and weigh it down with a heavy can so the fruit juice will soak into the bread.

9. 9

   When cool, transfer the pudding to the refrigerator and refrigeratefor at least 2 hrs, or possibly preferably overnight.

10. 10

    To serve, remove the weight, saucer and greaseproof paper, cover the pudding basin with a serving plate and invert it to unmould the pudding.

* Per serving · 4 servings · Values may vary.

No additional tips available.