Spiced winter pudding

Yield: 6 servings

Measure Ingredient
2 ounces Dried figs
3 ounces Pitted prunes
3 ounces Unsuiphured dried apricots
2 ounces Dried peaches
2 ounces Natural glac‚ cherries
2 ounces Sun-dried bananas
1 ounce Sultanas
1 ounce Raisins
¾ ounce Chopped; preserved stem
; ginger
25 fluid ounce Orange juice
2 Red fruity herbal tea bags
4 Cloves
1 Cinnamon stick
½ teaspoon Coriander seeds
½ teaspoon Allspice berries
7 mediums Slice soft wholemeal bread; crusts removed

TIE IN A MUSLIN BAG

Use kitchen scissors to snip stalks off figs. Snip all fruit into cherry-sized pieces. Place all ingredients except bread into a large saucepan. Bring to the boil and simmer with lid half-on for one hour. The fruit will be soft and the juice thick and syrupy. Remove tea bags and spices. Cut bread slices in half to form strips. Dip one strip at a time into hot fruit to coat one side with the syrupy juice. Place juice-side down to line pudding basin with slightly overlapping strips. Fill with fruit mixture.

Place more bread strips to cover the top, cover with clingfilm and place a plate and a weight on top. When cool, place in fridge and leave overnight.

Serve with cinnamon cream.

Converted by MC_Buster.

NOTES : To fit a 25fl oz pudding basin. This sinfully delicious pudding is vegan, virtually fat free and has no added sugar. It must be made at least one day in advance. If preferred hot, the pudding may be microwaved on full power for 4 minutes before turning out. If you don't want to buy all the different types of fruit, miss some out and increase the quantities of others pro-rata.

Converted by MM_Buster v2.0l.

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