Mulled Winter Fruit Pudding by Sarah Topps

Mulled Winter Fruit Pudding:
2 large cooking apples
1 bag of frozen mixed red/black berries (or fresh if you can get them)
1 orange (zest & juice)
1 loaf of sliced white bread
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground or a small cube of freshly grated ginger
4 tbsp of any fortified wine such as port
1. Peel and core the apples and cut into slices
2. Place in a pan, along with the orange zest & juice, berries, spices & port
3. Taste to see if sweet enough & adjust by adding sugar if necessary. Simmer
gently for about 8 mins until the apples are soft but do not let all the
berries fall apart
4. Cut off the crusts of the slices of bread
5. Lightly grease a pudding basin with butter
6. Cut a circle for the base from a whole piece of bread and dip into the fruit
juice for a few secs just to coat, then put it into the bottom of the basin,
juice side down
7. Cut the slices of bread in half, dip in juice and arrange along the sides of
the basin, overlapping the base slightly to form a tight bread shell
8. Fill the bread shell with the cooked fruit mixture & the juice (there should
be enough juice to soak through and into the bread shell). Press fruit down
9. Close off with the top of the shell with a final square of bread and pour
over a little juice to ensure the bread is moist.
10. Cover with cling film and a small plate, which just fits the top of the
basin then weigh the plate down using weights from scales or tins of food
(anything heavy)
11. Let it cool and then chill in the refrigerator for preferably 6 hours or over
night to let the flavours mingle.
12. When you are ready to turn it out, gently slide a knife around the edges,
put a plate over the top of the pudding and flip it over. With luck the
pudding will drop out and retain a pudding shape.
13. Decorate with any winter fruits you may have and serve with custard or
mascarpone or cream and any leftover juice!

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