Baked fruity autumn pudding

Baked fruity autumn pudding

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(1 ratings)


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Cooking time

Prep: 20 mins - 25 mins Cook: 2 hrs

Skill level

For the keen cook


Serves 4 - 6

This pudding is bursting with autumn flavours, and can be made up to a day ahead - just reheat in the microwave

Nutrition and extra info

Nutrition info


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  1. Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. Make sure there is some overhang to help you release the pudding when cooked. Grease again. Lay a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle.
  2. To make the filling, chop plums, apples and pears into 1cm cubes and place in a bowl with the blackberries. Add butter, broken into bits, 125g of sugar and cinnamon. Stir and put to the side.
  3. Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops of water, working it through with a cutlery knife, then keep adding water until you have soft dough. Using your hand, bring the dough together into a smooth ball. Tip out onto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the larger portion into a rough circle, approx 20cm. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining ¼ to make a lid, then press the pastry edges together to firmly seal. Tuck the protruding flaps of parchment down onto pastry.
  4. Put foil/parchment on top (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap, release edges using parchment tabs and invert onto a plate.

Recipe from Good Food magazine, October 2009

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misslulu's picture

Hi Samanthah if you can get it Norway Atora do a light version of suet which is suitable for vegatarians as made from vegatable oils wheat flour and pectin. I always use this as it claims to be 30% less fat. Use just as ordinary suet I cannot tell the difference.

burzulicious's picture

This looks lovely, but the whole concept of suet is really off-putting to me. I live in Norway (land of completely strange food) and I still can't imagine baking with cow lard. Is there anything else I can use in replacement of it? It's not common to use it in baking here, thus really unlikely I will find a replacement anywhere. Any advice would be super!

casserolequeen's picture
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This was a lovely recipe, perfect to keep you busy in the kitchen on a dull, dreary old day in autumn. I'm surprised any of it lasted to the following day it was so good.
It might take a bit of time, and your pastry may fall a part a little, like mine did, but because it so pliable you can just pick off a bit from where you don't want it, and put where you do want it.
The smells from the kitchen when it is cooking were wonderful, well worth the effort.

fatface's picture

Vegetarians might like to try the non-carnivore version of suet ( called Shreddo in some countries) available from health food shops. Xylitol works well as a substitute for sugar with absolutely NO aftertaste like the other sugar subs.
I added a few drops of almond essence to bring out the taste of the plums and it was all totally delicious with a sharp, fresh yoghurt.