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Blackberry and Apple Summer Pudding
250 g Dessert apples; peeled, cored and cut into chunks (8oz)
250 g Blackberries; (8oz)
8 sl Wholemeal bread from a medium sandwich; crusts removed loaf
Place a 900ml (1 1/2 pint) pudding basin upturned on greaseproof paper, draw round it and cut out a circle of paper that fits just inside the rim of the basin.
Put the apples, blackberries and 4 tablespoons of water in a saucepan, cover, and cook over a gentle heat for about 10 minutes until the apples are just cooked, but not mushy.
Meanwhile, line the base and sides of the pudding basin with 6 slices of the bread.
Transfer the fruit and juice to the bread-lined pudding basin. Top with the remaining slices of bread. Cover the pudding basin with the greaseproof paper circle.
Place a saucer on top and weigh it down with a heavy can so the fruit juice will soak into the bread.
When cold, transfer the pudding to the refrigerator and chill for at least 2 hours, or preferably overnight.
To serve, remove the weight, saucer and greaseproof paper, cover the pudding basin with a serving plate and invert it to unmould the pudding.