Kevin Dundon's Autumn Berry & Apple Pudding
Serves 4
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Ingredients
  1. 2 leaves gelatine
  2. 2 cooking apples
  3. 80g caster sugar
  4. ½ cinnamon stick
  5. 100ml water
  6. 200g blueberries + extra to serve
  7. 1 lemon, Juice
  8. 1 loaf of day old sliced pan, Crusts removed.
  9. To serve: whipped cream or clotted cream
Instructions
  1. Place the gelatine to bloom in a large bowl of cold water.
  2. Then, in a large saucepan place the apple pieces, half of the water with half of the sugar and cinnamon stick.
  3. Bring to simmer, covered with a lid for 5 -8 minutes, checking and stirring to make sure it does not stick or burn. Remove from the heat and leave to cool aside.
  4. In the meantime, in a second saucepan, place the blueberries with the rest of the sugar, rest of the water and the lemon juice and again bring to simmer for 2 -3 minutes until the blueberries are cooking down and a pool of the fruit syrup appear in the saucepan.
  5. Remove from the heat and add the bloomed gelatine. Leave to cool for a few minutes.
  6. Meanwhile line small pudding basins or ramekins (or alternatively a larger Pyrex bowl) with a double layer of cling film to ensure it covers the entire interior.
  7. Remove the crusts from the bread and cut out 12 discs of bread for 4 individual pudding basins. One for the top, one for the middle and one for the base (which should be larger) of each pudding basin using the mould itself as a guide.
  8. Cut the remaining slices in strips to cover the sides of the pudding basin.
  9. For each pudding basin, dip the smallest circle in the blueberries mixture to soak with some blueberry syrup and lay in the pudding basin.
  10. Repeat this process with the bread for the side of the mould in an overlapping pattern until all of the mould is covered. Dip the remaining pieces of bread in the fruit compote and retain on a dish until you are ready to use it.
  11. Divide the blueberry mixture between the pudding basins. Top with one more discs steeped in the blueberry syrup, add a layer of the apple compote and finish by closing the pudding with the larger base disc of bread.
  12. With the palm of your hand press the entire mixture down and seal with the cling film. Allow to rest in the fridge for 3-4 hours or preferably overnight.
  13. To invert the pudding peel back the cling film off the base and then turn out onto a serving platter.
  14. I like to serve this pudding with extra blueberries coated in sugar, caramelised apple pieces and to indulge with some freshly whipped cream or clotted cream!
Notes
  1. It is best to use bread that is not at its very freshest-the end result is much more attractive. We have kept separate the apples and blueberries but you can combine them together if preferred!
National Bread Week Ireland http://www.nationalbreadweek.ie/