A traditional British treat. Why wait for summer.
Preparation time: 20 minutes
Cooking time: 10 minutes
- 8 slices 3-day-old thick-sliced white bread, crusts removed
- 500g Victoria plums, stoned and quartered
- 200ml cranberry juice
- 100ml port (or an additional 100ml cranberry juice)
- 50g caster sugar
- 150g fresh blueberries, plus extra to decorate
- 170g fresh raspberries, plus extra to decorate
Use 6 slices of bread to line the base and sides of a 1 litre pudding basin (reserve 2 slices for the lid).
Place the plums in a pan along with the cranberry juice, port (if using), and sugar and bring to the boil. Reduce the heat and simmer gently for 10 minutes until fruit is tender.
Add the blueberries and raspberries and stir well to combine. Spoon the fruit and juice into the bread-lined basin, packing it down, then top with the remaining bread. Cover loosely with clingfilm then sit a plate on top that’s just slightly smaller than the circumference of the basin. Place a weight (or a can of baked beans) on top of the saucer and allow it to stand overnight in the fridge.
To serve, run a knife carefully around the edge of the basin to loosen the pudding, and turn it out onto a plate. Top with fresh blueberries and raspberries.