Home > Recipes > Brilliant blackberry recipes > Autumn puddings

Autumn puddings

Published: 30 Sep 05
Updated: 18 Sep 24

Who’d have thought old white bread could make such a brilliant casing for seasonal fruit? This autumn pudding recipe is a twist on classic summer pudding, using a juicy mix of blackberries, pears and plums. It’s a perfect option to suit the still-slightly-warm days of a British autumn.

Browse more autumn dessert recipes.

Easy
October 2005

Test kitchen approved

Serves 6
35 minutes, plus overnight chilling

Browse more autumn dessert recipes.

Nutrition: per serving

Calories: 387kcals
Fat: 1.4g (0.2g saturated)
Protein: 6.3g
Carbohydrates: 91.1g (63.1g sugars)
Salt: 0.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

450g blackberries
400g plums, stoned and sliced
2 pears, peeled, cored and sliced
250g golden caster sugar
Grated zest and juice of 1 orange
12-14 medium slices white bread, crusts removed
2 tbsp crème de cassis (optional)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the blackberries, plums, pears and sugar into a pan with the orange zest and juice. Cover and cook gently for 5 minutes, until the fruit softens slightly and releases its juices. Remove from the heat.
Dampen the inside of 6 x 175ml mini pudding basins. Line with cling film, making sure it overhangs the edges, then smooth any creases. Cut out 6 x 5cm rounds of bread and press into the base of the basins. Line the sides with bread, cutting to fit.
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.) 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.

To serve, unwrap the cling film and upturn onto a plate.

Recipe from October 2005 Issue

Nutrition

Nutrition: per serving

Calories: 387kcals
Fat: 1.4g (0.2g saturated)
Protein: 6.3g
Carbohydrates: 91.1g (63.1g sugars)
Salt: 0.8g

delicious. tips

Mix the cassis, if using, with the leftover fruit juice, and drizzle over each pudding. Delicious with fromage frais.

Buy ingredients online

Published: 30 Sep 05
Updated: 18 Sep 24

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

10 Vegan Dessert Recipes – Treat Yourself! – lifesta says:

17th Aug 2020 at 1:00 am

[…] most petite glasses to chill and serve the dessert. It will look and taste luscious. View recipe at Delicious Magazine Mango Sorbet-Macaroon Tartlets These raw dessert delights look so delectable. The crust contains […]

Log in to Reply