Irish Autumn Pudding
To make the sauce, process all ingredients in a food processor until smooth. Strain through a fine sieve and discard the solids. Set aside.
Bring fruits, sugar and wine to the boil over medium heat. Reduce heat to low and cook for 15 minutes or until apples are very soft. Remove from heat, stir in liqueur and cool.
Line a 1litre, 18 cm bowl or mould with 10 slices of bread, overlapping slightly to ensure filling will not leak through. Spoon cooled fruits into the bowl, pressing down firmly, then top with remaining 2 slices of bread. Cover with baking paper and place a heavy weight on top. Refrigerate overnight.
Turn bowl upside down and turn out onto a plate. Brush any unsoaked bread with berry sauce. Top with mint, if using, and serve with remaining berry sauce and cream. Store in an airtight container in the fridge for up to 2 days.
2 small (about 200 g) granny smith apples, peeled, cored, roughly chopped
3 (about 200 g) plums, halved, stoned, roughly chopped
300 g frozen blackberries
110 g (½ cup firmly packed) dark brown sugar
185 ml (¾ cup) dry red wine (such as merlot)
80 ml crème de cassis
12 slices white bread, crusts removed
mint sprigs (optional) and cream or crème fraéche, to serve
300 g frozen blackberries or mixed berries
1 large lemon, juiced
75g white sugar
Added by: Natália Martins
Consulted: 1629 X
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