Thursday, January 19, 2012

Autumn Pudding

After watching an episode of the those fat dudes who call themselves bikers, I was inspired to make a pudding.  They, of course, made things look deceptively easy, so I (sort of) knew that I'd not really be able to create such a wondrous pud', but I was certainly willing to give it a go!

The dudes used fruit of the season: bramley apples, plums, blackberries, and pears.  I, on the other hand, used the fruit found at my local supermarket: bramley apples, plums, raspberries, and blueberries.
Cooperative supermarket bounty.
Instead of following a recipe, I watched their show, absorbed (somewhat) what they'd said to do, and just frickin' went for it!  This slap-dash method is probably why the fruit didn't yield as much juice as it should have thus leaving me with a pud' not quite coated in red goodness.  Note the bits of too-much-white in the below image.  Boo.

-unwrapping the pudding after 15 hours in the 'fridge.

Not only was I not able to coat all pieces of bread evenly with berry-fruit juice, but I, being an American, did not have a pudding basin in which to put this mess.  Instead, I used a small, pyrex casserole dish.

Why does this pud' remind me of Stonehenge?
What this Autumn pudding lacked in charm it made up for in flavour.  This was especially true when doused in double cream.

Come to mama!
Even the hubs who hates stuffing and claimed that he would most assuredly hate this pudding seemed to enjoy his slice.

I, of course, really enjoyed mine.

[Insert sounds of weasel slurping here.]
Here's the link to the actual recipe for those of you interested in doing things correctly:


  1. I can't find double cream here. Drool.

  2. -soooooo good! I'll be you could find regular old cream. That'd work, too! Easiest thing to do with a bit of slightly stale bread. Yum!


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