Store finder

Food & drink

Quick recipe Search

Search for a recipe to plan your perfect menu.

Advanced search >

Enjoy all the flavours of autumn in this indulgent dessert.

Peel and core the apples and pears and dice the flesh into small chunks.
Place in a pan with the sugar, jelly, cinnamon paste and 100ml water. Bring to the boil, cover and simmer gently for 20 minutes.
Meanwhile, remove the crusts from the bread and cut 6 slices in half diagonally. Then from the remaining slices, cut two circles to fit the top and bottom of a 1.5 litre pudding basin. Place the bottom piece in the base, then use the triangles to line the sides of the basin, making sure you have no gaps, trimming the bread where necessary.
Add the blackberries to the cooked fruit and continue cooking for 5 minutes. Remove from the heat then spoon into the bread-lined basin (reserving 4 tbsp of the juice).
Pack the fruit in tightly, then cover with the bread lid. Place a circle of greaseproof paper on top, then cover the bowl loosely with cling film. Lift the bowl onto a tray and place a saucer, just slightly smaller than the diameter of the pudding basin, on top.
Weigh it down with a large can or weights and leave in the fridge overnight.
To serve, carefully run a round-bladed knife around the edge of the basin and upturn the pudding onto a serving plate.
Spoon the reserved juices over the pudding (if it has set, warm it through for 10 seconds in the microwave or heat for a few minutes in a small pan on the hob) and garnish with a few blackberries dusted in caster sugar.