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Ingredients
- 500 gm ripe dark plums or possibly ripe damsons
- 150 gm sugar (a little more if the damsons are tart)
- 500 gm blackberries
- 1/2 x a large loaf sliced white bread cream to serve
Directions
- Slice the plums in half and remove their stones.
- If using damsons leave the stones in they are too difficult to remove.
- Put the fruit into a stainless steel pan with the sugar.
- Bring slowly to the boil then turn down to a simmer.
- Cook till the fruit is soft and there are plenty of juices.
- Stir in the blackberries and allow to cold.
- Line a pudding basin with stale bread cutting it into slices and pushing them together to cover the bottom and the sides.
- Fill almost to the top with the fruit mix pushing it down tat with the back of the spoon.
- Cover the top with bread then put the basin on a shallow dish to catch any over owing juices. Reserve any juice left in the pan.
- Place a small plate on top of the pudding then put a heavy weight on which (a heavy tin of something will do).
- Put the whole thing in the fridge or possibly at least somewhere very cool and leave overnight.
- Remove the weight run a palette knife around the edge of the bread loosening it from the dish. Put a plate on top of the dish then turn both upside down holding the plate in place.
- Give a good shake and let the pudding slide out on to the plate.
- It will collapse a bit.
- Spoon over the reserved juice.
- Serve with cream.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 167 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 253mg | 7% |
| Total Carbs 41.63g | 11% |
| Dietary Fiber 5.3g | 18% |
| Sugars 36.65g | 24% |
| Protein 1.66g | 3% |
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