We've turned this summer staple into an autumn treat by using stone fruits and warm spices. Add 2tbsp fruit liqueur to the strained fruit cooking liquid, if you like.
We've given the traditional summer pudding an autumnal makeover with in season fruits.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
233
Ingredients
100g
caster sugar
1
vanilla pod, halved lengthways and seeds scraped out
2
cinnamon sticks
1/4tsp.
freshly grated nutmeg
600g
dark-skinned plums, destoned and roughly chopped
600g
nectarines, about 4 large, destoned and roughly chopped
8
slices brioche, about 275g, crusts removed, we used St Pierre Brioche Loaf
Double cream, to serve, optional
Directions
Step 1Line a 900ml pudding basin with a double layer of clingfilm leaving excess hanging over the sides. In a pan over low heat, stir the sugar, vanilla pod and seeds, cinnamon sticks, nutmeg, fruit and 50ml water, until sugar dissolves. Turn up heat to medium-high and bubble for 5min, until the fruit is soft. Set aside to cool and infuse for 30min.
Step 2Discard the vanilla pod and cinnamon sticks. Using a fine sieve, strain mixture into a bowl, to separate the juice and fruit.
Step 3Cut the brioche slices in half, to make triangles. Using a pastry brush, liberally brush 11 of the triangles with some of the fruit juice. Use these brushed triangles to line the prepared basin, overlapping them slightly and pressing into the sides, so the whole basin is covered. Spoon in the soft fruit and smooth to level.
Step 4Brush the remaining brioche triangles with fruit juice and arrange on top of the filling to cover (save any remaining juice to serve, if you like). Cover with the excess clingfilm. Lay a plate on top and weigh it down with a couple of food tins. Chill for at least 6hr, or ideally overnight.
Step 5When ready to serve, turn pudding out on to serving plate or board and remove clingfilm. Serve with cream and leftover fruit juice, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
