Autumn recipes: Baked fruity autumn pudding

Baked fruity autumn pudding

prep time: 20-25 mins

serves 4-6 people

This pudding is bursting with autumn flavours, and can be made up to a day ahead - just reheat in the microwave

ingredients

450g mixed autumn fruits- we used ripe plums, peeled apples, pears and blackberries

2 tbsp butter, plus extra for greasing

200g caster sugar

1 1/2 tsp cinnamon

300g self-raising flour

140g shredded suet

zest 1 lemon 

Method

1. Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. Make sure there is some overhang to help you release the pudding when cooked. Grease again. Lay a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle.
2. To make the filling, chop plums, apples and pears into 1cm cubes and place in a bowl with the blackberries. Add butter, broken into bits, 125g of sugar and cinnamon. Stir and put to the side.
3. Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops of water, working it through with a cutlery knife, then keep adding water until you have soft dough. Using your hand, bring the dough together into a smooth ball. Tip out onto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the larger portion into a rough circle, approx 20cm. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining ¼ to make a lid, then press the pastry edges together to firmly seal. Tuck the protruding flaps of parchment down onto pastry.
4. Put foil/parchment on top (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap, release edges using parchment tabs and invert onto a plate.

 I found this here 

(all rights go to the person who made this recipe)

I recently tried this recipe as i am having major Autumn withdrawal symptoms. I love autumn,  it is my favourite season. In my opinion it is has the best of everything to offer us as a season, depending on where you live the weather isn't too hot or too cold, (it can be a little chilly i will admit but its not so cold that you want to stay in bed all day) and the colours, tastes and smells are to die for. The clothes that we get to wear aren't that bad either (aka fabulous, warm, snuggly jumpers/sweaters that you could wear all of the time if you could).