Highclere Castle 

By Paul Brooke-Taylor

From Highclere Castle

 

Preparation time: 20mins plus chilling overnight

Cooking time: 5 minutes

Makes 6 portions

 

Ingredients

  • 750g winter fruit and berries mix (apples, blood orange, cranberries, pears, passion fruit, quince). You may also use frozen raspberry and redcurrants.
  • 150g winter berries to garnish
  • 150g sugar (to taste)
  • Sliced white loaf of bread (a few days old)
  • Good bottle of red wine
  • 200g redcurrant jelly
  • 2 star anise
  • 4 cloves
  • 1 vanilla pod, split
  • Grated nutmeg to taste
  • 2 cinnamon sticks
  • 1 blood orange juiced and zested
  • 4 leaves of gelatin (or Agar Agar for vegetarian version)
  • Clotted cream
  • 10 mint tips for garnish
  • 1-litre pudding bowl lined with plastic wrap

Preparation method

  1. Place the red wine into a thick-bottomed saucepan and add cinnamon sticks,
    nutmeg, vanilla pod, cloves, star anise and the zest and juice of the blood orange with the redcurrant jelly. Bring to the boil.
  2. When hot, add sugar to taste and reduce by half. This will give you a wonderful cooking stock to soak the fruit and bread for your pudding.
  3. Take the gelatine and soak in a little water until soft.
  4. Now add the fruit to the red wine reduction and gently simmer for no more than five minutes to soften the fruit.
  5. Add the gelatin and dissolve, being careful not to crush the fruit.
  6. Taste and correct the sweetness if necessary. Strain out the fruit and put to one side keeping all the warm mulled wine stock into which to dip your bread .
  7. Cut the crusts off the white sliced bread, dip into the mulled wine stock and start to line the inside of your bowl with the ruby red bread.
  8. When fully lined with bread, start to add the fruit. Feel free to add a layer of bread to the middle of the pudding if you so desire for extra support.
  9. Fill with fruit and pour into the bowl most of the mulled wine stock saving some to pour over the finished pudding when you turn it out the next day.
  10. Cover the base with more bread slices and place in the fridge overnight. Sometimes we press the pudding when chilling to help maintain shape. You can do this with small weight (a tin of beans) on a upturned plate in the fridge.
  11. After resting in the fridge overnight, remove from the pudding basin and pour over the remaining sauce (if this has set, just warm it slightly to bring it back to pouring
    consistency).
  12. Garnish with remaining berries, cinnamon sticks, star anise, some mint tips and the clotted cream. Enjoy!
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