The leaves are changing, there's a nip in the air, the nights are getting longer...
with all that said it's also a time to get back to baking and treat yourself! This delightful dessert offers a seasonal spin on the beloved summer pudding, infusing it with the tangy flavors of Bramley apples and plums. The rich, fruity base is balanced by a hint of red wine and blackcurrant liqueur, while the soft bread encases a medley of autumnal fruits. Serve it with a vibrant berry sauce and a dollop of cream or crème fraîche for the perfect finishing touch.
This is similar to a luscious summer pudding, but the gorgeous tartness of the Bramley apples adds another dimension to the usual very-berry pudding. The plums also work really well, adding great texture and color. IRISH AUTUMN PUDDING Ingredients: For the berry sauce Method: Peel, core and roughly chop the apples.
Aim to make the pieces about the same-size so that they cook evenly. Halve and stone the plums and roughly chop them. Place the apples and plums in a medium-sized saucepan along with the blackberries, sugar and wine and place over a medium heat.
Bring to the boil then simmer gently for about 15 minutes, or until the apple pieces are soft and rather mushy. Take off the heat and add the crème de cassis. Leave to cool.
Line the inside and base of a 1-litre (2.1-pint) bowl or mould with the slices of bread. Overlap the slices slightly on the sides to ensure that the filling does not leak through.
Any leftover bits of brea.
