Winter Pudding
7th Aug 06
Flip’s Winter Pudding
(4 serves)
STUFF:
1 cup apple juice
1 cup water
Freshly grated ginger (or powder)
Freshly grated nutmeg (or powder)
1 teaspoon cinnamon
1 tablespoon vanilla extract
300 grams dried fruit – (I used blueberries, bananas, prunes,
apricots, apples, cranberries and sultanas – but peaches, pears,
dates are all good too!)
Lemon zest
8 thin slices or bread, cut into rounds to fit ramekins.
Blanched almonds, brown sugar and cinnamon – optional
extras
Ice-cream, cream or yogurt to serve.
ACTION:
Place apple juice, water, vanilla extra, ginger, cinnamon and
nutmeg in a heavy based saucepan.
Bring to the boil.
Add dried fruit and lemon peel, cover, and simmer gently for
about 20 minutes or until fruit is soft. Stir occasionally.
Pre-heat oven to 180 degrees.
Drain fruit but reserve the juices.
Place bread slice (cut to fit) at the bottom of ramekin, cover
with fruit, then top with another slice of bread.
Repeat with 4 ramekins.
Pour reserved juices over the bread to saturate.
Top with blanched almonds, and sprinkle with brown sugar and
cinnamon if required. (But it should be sweet enough with all the
fruit)
Cook for 15 mins to warm through and toast bread slightly.
Serve with a dollop of ice-cream, cream or yogurt.