Autumn Pudding

Prep: 15 minutes + cooling and overnight chilling

Cook: 5 minutes

Serves 4-6 



300g Bramley apples, peeled, cored and diced

300g blackberries

200g raspberries

2 tbsp caster sugar 

8 slices Medium Sliced White Bread, crusts removed 


Cook the apple, blackberries and raspberries in a small saucepan with the sugar and 4 tbsp water, covered for 5 minutes until apple is just tender but the berries still hold their shape. Drain and reserve the juice, allow to cool slightly.

Dip 1 slice of bread in the juice and place in the base of a 1.5 litre greased pudding bowl, sauce side down. Repeat with 5 slices and place around the bowl sides, overlapping slightly so there are no gaps. Fill the bowl with the fruit. 

Dip the remaining 2 slices of breads in the juice and place on top of the fruit, drizzle over any remaining juice. Fold over the edges of the bread around the side, cover with clingfilm and place a small saucer on top, weigh it down with a can and place in the fridge for at least 4 hours, ideally overnight. 

Turn out the pudding and serve with cream or ice cream.

Cooks tip

Try other berries such as raspberries, strawberries and blueberries. Try using wholemeal bread for a more healthy option. Frozen mixed berries can also be used.