Blackberry And Apple Summer Pudding Recipe

• 250 gm Dessert apples, peeled, cored and cut into chunks (8oz)
• 250 gm Blackberries, (8oz)
• 8 slc Wholemeal bread from a medium sandwich, crusts removed loaf

1. Place a 900ml (1 1/2 pint) pudding basin upturned on greaseproof paper, draw round it and cut out a circle of paper which fits just inside the rim of the basin.
2. Put the apples, blackberries and 4 Tbsp.
3. of water in a saucepan, cover, and cook over a gentle heat for about 10 min till the apples are just cooked, but not mushy.
4. Meanwhile, line the base and sides of the pudding basin with 6 slices of the bread.
5. Transfer the fruit and juice to the bread-lined pudding basin.
6. Top with the remaining slices of bread.
7. Cover the pudding basin with the greaseproof paper circle.
8. Place a saucer on top and weigh it down with a heavy can so the fruit juice will soak into the bread.
9. When cool, transfer the pudding to the refrigerator and refrigeratefor at least 2 hrs, or possibly preferably overnight.
10. To serve, remove the weight, saucer and greaseproof paper, cover the pudding basin with a serving plate and invert it to unmould the pudding.

dessert apples, gm blackberries, bread

Taken from cookeatshare.com/recipes/blackberry-and-apple-summer-pudding-86182 (may not work)