AUTUMN PUDDING

Preparation Method :

• Stew the fruit gently with water and the sugar until soft but still retaining their shape.
• The exact amounts of water and sugar depend on the ripeness and sweetness of the fruit.
• Meanwhile, cut a round from one slice of bread to neatly fit the bottom of pudding basin and cut 6-8 slices of the bread into fingers about 5 cm (2 inches) wide.
• Put the round at the bottom of the basin and arrange the fingers around the sides, overlapping them so there are no spaces.
• When the fruit is cooked, and still hot, pour it gently into the basin, being careful not to disturb the bread framework.
• Reserve the juice. When the basin is full, cut the remaining bread and use to cover the fruit so a lid is formed.
• Cover with foil, then a plate or saucer which fits just inside the bowl and put a weight on top.
• Leave the pudding until cold, then put into the refrigerator and chill overnight.
• To serve, run a knife carefully round the edge to loosen, then invert the pudding on to a serving dish.
• Pour the reserved juice over the top. Serve cold with cream. Decorate with fruit and mint sprigs.