We've turned this summer staple into an autumn treat by using stone fruits and warm spices. Add 2tbsp fruit liqueur to the strained fruit cooking liquid, if you like.
We've given the traditional summer pudding an autumnal makeover with in season fruits.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
233
Ingredients
100g
caster sugar
1
vanilla pod, halved lengthways and seeds scraped out
2
cinnamon sticks
1/4tsp.
freshly grated nutmeg
600g
dark-skinned plums, destoned and roughly chopped
600g
nectarines, about 4 large, destoned and roughly chopped
8
slices brioche, about 275g, crusts removed, we used St Pierre Brioche Loaf
Double cream, to serve, optional
Directions
Step 1Line a 900ml pudding basin with a double layer of clingfilm leaving excess hanging over the sides. In a pan over low heat, stir the sugar, vanilla pod and seeds, cinnamon sticks, nutmeg, fruit and 50ml water, until sugar dissolves. Turn up heat to medium-high and bubble for 5min, until the fruit is soft. Set aside to cool and infuse for 30min.
Step 2Discard the vanilla pod and cinnamon sticks. Using a fine sieve, strain mixture into a bowl, to separate the juice and fruit.
Step 3Cut the brioche slices in half, to make triangles. Using a pastry brush, liberally brush 11 of the triangles with some of the fruit juice. Use these brushed triangles to line the prepared basin, overlapping them slightly and pressing into the sides, so the whole basin is covered. Spoon in the soft fruit and smooth to level.
Step 4Brush the remaining brioche triangles with fruit juice and arrange on top of the filling to cover (save any remaining juice to serve, if you like). Cover with the excess clingfilm. Lay a plate on top and weigh it down with a couple of food tins. Chill for at least 6hr, or ideally overnight.
Step 5When ready to serve, turn pudding out on to serving plate or board and remove clingfilm. Serve with cream and leftover fruit juice, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
