Recipe for Dinner
Autumn Fruit Pudding
Prepare as for Summer Pudding but substitute a mixture of chopped, stoned (pitted) yellow fruits, such as peaches, nectarines, apricots, mangoes. Omit the cinnamon and add the grated rind of’/ lemon instead.
8 slices wholemeal bread 75 g/11 lb selection of soft fruits (e.g. blackberries, blueberries, raspberries, currants, stoned [pitted] cherries)
30 ml/2 tbsp golden (light corn) syrup or clear honey 120 ml/4 oz/1/2 cup red wine 5 ml/1 tsp vegetarian gelatine
1 small glass of Kirsch Yoghurt
Line the base and sides of a pudding basin with bread, cutting the slices to fit if necessary. Wash and drain all the fruits. Blend with tl\e syrup or honey and wine and leave the fruits in a colander over a bowl to allow the juices to drip. Fill the lined basin with the fruit mixture. Boil the juice, then add and dissolve the gelatine. Pour this syrup and the Kirsch on to the fruit mixture. Cover with the remaining bread, trimming to fit. Press down lightly with a small plate and weigh down with a can. Chill overnight. Turn out on to a plate and serve with yoghurt.