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8 slices white bread
450 g (1 lb) plums
450 g (1 lb) cooking apples, peeled, cored and sliced thickly
100 g (4 oz) Billington’s Unrefined Light Muscovado sugar
225 g (8 oz) blackberries (brambles)
6 tbsp elderberry, cherry or red wine
Remove crusts from bread. Cut a circle from 1 slice to fit the base of a 1.25 litre (2
½ pt) pudding basin. Cut 6 slices of bread in half lengthways and use to line sides of basin, overlapping slightly.
Submerge plums in boiling water for 30 seconds then peel and stone. Place apples and plums in a pan with sugar and 2 tbsp water. Cook gently for 10 minutes then add blackberries and wine. Simmer for 2 minutes. Reserve a little juice and fruit for decoration and spoon remainder into bread-lined bowl. Top with remaining bread slice, trimming to fit. Place a plate over bowl and weigh down to compress pudding. Place on a deep plate to catch any overflowing juices and chill overnight. Turn onto a serving plate and spoon reserved juice over any pale patches of bread. Serve with reserved fruit.
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