Winter pudding recipe
Rich and filling, this winter version of traditional summer pudding is bursting with goodness. All the nutrients in the fresh fruit are concentrated when they are dried, so you get huge amounts of iron and potassium and valuable amounts of selenium. As they are so high in fibre, they are a natural cure for constipation and a great source of natural energy. In addition, this makes a quick, healthy alternative to Christmas pudding. (Serves 4-6)
Dried fruit: (Any but try to include cranberries, apricots, figs and mangoes. Cut them all into a uniform size) 350g
Prune juice: 600ml
Ground cloves: 0.5 teaspoon
Slightly stale white bread: About 7 thinnish slices, crusts removed
Brandy to taste
Hot custard to serve
Put the fruit, prune juice and cloves into a saucepan and simmer for 20 minutes / Reserving 2 slices of bread, use the rest to line a 600ml pudding basin (the bread will stick more easily if you rinse out the basin and leave it slightly damp) / Pour some of the hot fruit juice into the base of the basin / Spoon in the fruit and pour over the rest of the juice / Use the reserved bread to cover the top of the fruit / Cover with a tea plate and weight (a large can of beans is perfect) / Leave until cold then chill in the fridge for at least 2 hours / Carefully upturn the fruit pudding onto a serving dish (if it gets a bit misshapen re-form it with damp hands) / Serve with the brandy mixed into the hot custard.
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