Individual Autumn Puddings

Serves: 6

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Total Time: 35

Prep Time: 30

Cook Time: 5

• 150 gram(s) golden caster sugar
• 225 gram(s) blackberries
• 1 large pear, peeled, cored and diced
• 250 gram(s) plums, stoned and diced
• Finely grated zest of ½ an orange
• 14  thin slices of stale white or wholemeal bread, crusts removed

Method

1. Put the sugar, all the fruit and orange zest into a large pan with 150ml (5fl oz) water. Simmer gently for 5min until softened.
2. Line six 150ml (5fl oz) pudding basins with clingfilm. Cut out six circles of bread using a 6cm (2¼in) biscuit cutter, dip briefly into the juices in the pan and put each in the bottom of a basin. Cut six slices of bread into square quarters. Dip each piece into the fruit juices and use to line the sides of each basin, making sure they overlap each other and the base.
3. Cut out six 8cm (3¼in) circles of bread. Divide the fruit among the basins, along with some of the juice, and top each one with another circle dipped in juice. Reserve any remaining juice. Cover with clingfilm and place a weighted saucer on top of each basin. Chill overnight.
4. Remove puddings from fridge 30min before serving to bring to room temperature. Turn out on to plates and, if necessary, brush any pale or white pieces of bread with the leftover juice.
5. Cook's Tip... Whiz any leftover bread pieces in a food processor or blender to make breadcrumbs. Freeze for up to three months.

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