The Little Book of Sloes and Crab Apples by Janice Murfitt

Author:Janice Murfitt
Language: eng
Format: epub
ISBN: 9781398479289
Publisher: Austin Macauley Publishers
Published: 2022-12-16T00:00:00+00:00

Autumn Fruit Pudding

Gather all the fruits in season and poach in sloe syrup to make this wonderful pudding. It is made using sponge fingers but may also be made with sliced brioche finger rolls for a change.

Serves 6-8

4 plums, stoned

2 pears, peeled and cored

150 g crab apples, cored

50 g blackberries

50 g blueberries

175 ml sloe syrup (see page 8)

½ cinnamon stick

1 bay leaf

4 cloves

18 Italian sponge fingers

Slice the plums and pears thinly and place in a pan with the apples, 120ml of the syrup and the spices. Stir to mix, cover and cook gently for 10-15 minutes or until the fruit is tender, then stir in the berries.

Cool the fruit and strain through a sieve, removing the spices. Place the syrup in a shallow dish and have an 850ml/1½ pint pudding basin ready.

Trim the sponge fingers to line the inside of the basin. Dip them in syrup and place the sugared side to line the basin, ensuring there are no gaps. Fill the base with dipped sponge fingers and fill to the top with mixed fruit.

Cover the top with dipped sponges and pour over the remaining syrup. Press down with a weighted saucer, then cover and place on a plate. Chill for several hours or overnight.

Remove the weighted saucer and drain off the syrup into a pan. Invert the pudding on a plate and remove the basin. Boil the syrup for 30 seconds and drizzle the glaze over the pudding. Serve with cream or ice cream.

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