Baked fruity autumn pudding
Cooking time45 min
Everybody loves to make a pudding that is bursting with autumn flavors. If you are one among them, this baked fruity autumn pudding recipe teaches you how to prepare an excellent one.
With the ingredients quantity advocated in this baked fruity autumn pudding recipe, you can serve it for 4 to 6 people.
Fist of all, oven should be heated to 180C/F 160C/G 4
Then, you have to cut 2 x 5 cm wide strips of parchment and they should be laid up the sides of 1.2-liter pudding basin. (It should make a cross on the bottom and you also must make sure that there is an overhang to release the pudding when cooked).
You must grease again and a square of oil and greased parchment should be laid on top of each other while a folding a pleat through the middle.
For making the filling, plums, pears and apples should be chopped into 1 cm cubes and they should be placed in a bowl with blackberries.
Add butter (broken into bits), cinnamon and 125 gram of sugar and, stir well to form a paste.
The next step is to sift flour into the mixing bowl and, suet, zest and remaining sugar must be mixed in.
A few drops of water must be added and work it through using a cutlery knife while keep on adding water to create soft dough. Finally, combine the dough together to form a smooth ball and it should be tipped out onto a lightly floured surface. .
Then the dough must be torn into 3/4 and 1/4 parts. The larger portion must be rolled into a rough circle and it should be dropped into the basin before pressing up the sides to get a slight overhang.
The filling must be tipped into the pastry case and the remaining 1/4 should be rolled out to make a lid. Then, the pastry edges should be pressed to seal in a firm manner and the protruding flaps of parchment need to be tucked down onto pastry.
In order to make a fitted lid, you have to put foil on top and it must be pressed and squeezed round the edges. The string has to be tied around the lid, making a handle with extra doubled-up string.
Now, you must put in a deep roasting tin and boiling water must be poured to 1 to 2 cm below foil line.
You have to cook for 2 hours. If the water level comes down really low, topping up the water level. Then, you should unwrap and release edges with the help of parchment tabs and invert onto a plate.
- Butter – 2 tablespoons. (You have to keep some extra butter for greasing)
- Self-rising flour – 300 grams.
- Mixed autumn fruit – 450 grams. (You can use ripe plums, pears, blackberries and peeled apples).
- Lemon zest – Taken out of one lemon.
- Caster sugar – 200 grams.
- Shredded suet – 140 grams.
- Cinnamon – 1-1/2 teaspoons.