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 others pro-rata.
50g / 2oz dried figs
75g / 3oz pitted prunes
75g / 3oz unsulphured dried apricots
50g / 2oz dried peaches
50g
/ 2oz natural glacé cherries
50g / 20z sun-dried bananas
25g / 1oz sultanas
25g / 1oz raisins
20g
/ ¾oz
chopped, preserved stem ginger
750ml / 25fl oz orange juice
2 red fruity herbal tea bags
Tie in a muslin bag:
4
cloves
1 cinnamon stick
½tsp
coriander seeds
½tsp
allspice berries
7 medium slices soft wholemeal bread, crusts removed
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.
Serves 6
150ml
/ ¼pint
whipping cream
5ml / 1tsp powdered cinnamon
15ml / 1tbsp icing sugar
15ml / 1tbsp rum
Whisk all the ingredients together until blended and stiff.
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