Very Berry Autumn Pudding

October Recipe from The Real Island Food Company

This is a wonderful combination of a bread and butter pudding and summer pudding and really makes the most of our English autumnal fruits. Perfect after a Sunday roast. We just need the rain to slow up a little so that the fruit crops can ripen!


Ingredients:
500g/11b of mixed autumn fruits; take your pick from plums, blackberries, damsons, greengages and late raspberries
3 slices of Graces Bakery bread, buttered with Coppid Hall farmhouse butter
100g/ 5 oz golden caster sugar
1 Brownrigg Poultry Free Range IW egg
200 ml crème fraiche
1 rounded tsp cornflour.

All of these ingredients can be bought from The Real Island Food Company http://www.realislandfood.co.uk/

Method:
Stew the mixed fruit with 4 oz of the sugar and a little water until all the fruit has softened slightly.
Place in a pie dish large enough to allow the bread and custard topping.
Cut up enough buttered bread to fit over the fruit so that it is all covered.
Beat the egg with the creme fraiche and the last 1 oz of sugar and the flour until it is smooth and creamy, pour over the pie dish, spreading it evenly over the top of the bread.
Sprinkle with a little nutmeg.
Cook in the bottom half of the oven at about 180c, 350f or gas 4 until the topping is pale and golden and firm - approximately 45 minutes.