https://www.lifestylefood.com.au/recipes/3904/irish-winter-pudding

LifestyleFOOD.com.au

A warm winter pudding of blackberries, plums and apples served with crème fraiche and decorated with a sprig of mint.

Ingredients

  • 400g/14oz Bramley apples

  • 400g/14oz plums

  • 250g/9oz fresh or frozen blackberries

  • 125g/4½oz golden brown sugar

  • 125ml/4fl oz dry red wine

  • 4 tbsp crème de cassis (blackcurrant liqueur)

  • about 10-12 slices of white bread, crusts removed

  • fresh mint sprig, to decorate (optional)

  • cream or crème fraïche, to serve

  • For the Berry Sauce

  • 450g/1lb fresh or frozen blackberries or mixed berries

  • juice of one lemon, or to taste

  • 140g/5oz sugar, or to taste

Method

  • 1.

    Peel, core and roughly chop the apples. Aim to make the pieces about the same size so that they cook evenly.

  • 2.

    Halve and stone the plums and roughly chop them.

  • 3.

    Place the apples and plums in a medium-sized pan along with the blackberries, sugar and wine and place over medium heat.

  • 4.

    Bring to the boil and then simmer gently for about 15 minutes, or until apple pieces are soft and rather mushy.

  • 5.

    Take off the heat and add the crème de cassis. Leave to cool.

  • 6.

    Line the inside and base of a one litre bowl or mould with the slices of bread.

  • 7.

    Overlap the slices slightly on the sides to ensure that the filling does not leak

  • 8.

    Through. Any leftover bits of bread can be used to cover the filling (this will be the bottom of the pudding when it is turned out).

  • 9.

    Place the cooked, cooled fruit carefully in the lined mould and press it down quite firmly.

  • 10.

    Fill it nearly to the top, then cover it completely with the remaining bread. Weigh this down with a can on a plate and place in the fridge overnight.

  • 11.

    To make the berry sauce, simple pureé the berries with the lemon juice and sugar in a food processor. Pass through a fine sieve and taste for flavour. Adjust with more sugar or lemon juice as necessary.

  • 12.

    To serve, carefully turn the pudding out onto a serving plate. Brush any uncoloured bits of bread with a little sauce and decorate with a mint sprig and a sprig of redcurrants of top, if you wish. Cut the pudding into wedges and serve with a dollop of fresh cream or crème fraïche, and some of the berry sauce on the side.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 486kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 8g
  • Carbohydrate 104g
  • Sugar 70g
  • Sodium 280mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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