Place a 900ml (1 1/2 pint) pudding basin upturned on greaseproof paper, draw round it and cut out a circle of paper that fits just inside the rim of the basin. Put the apples, blackberries and 4 tablespoons of water in a saucepan, cover, and cook over a gentle heat for about 10 minutes until the apples are just cooked, but not mushy. Meanwhile, line the base and sides of the pudding basin with 6 slices of the bread. Transfer the fruit and juice to the bread-lined pudding basin. Top with the remaining slices of bread. Cover the pudding basin with the greaseproof paper circle. Place a saucer on top and weigh it down with a heavy can so the fruit juice will soak into the bread. When cold, transfer the pudding to the refrigerator and chill for at least 2 hours, or preferably overnight. To serve, remove the weight, saucer and greaseproof paper, cover the pudding basin with a serving plate and invert it to unmould the pudding.
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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