How to make 4 people orchard puddings? Orchard pudding recipes and ingredient shared on our page.
3 large plums
juice of 1 orange
1 generous tbsp sharp jam (e.g. quince preserve)
1 tbsp caster sugar
150 ml Madeira wine or sweet sherry
300 gram Madeira cake or loaf of stale white bread, crusts removed and cut into thin slices
créme faiche, to serve
Line a medium sized pudding basin ( About 1 litre capacity) with clingfilm and press firmly into the base the slides. Leave enough overhanging the edges to cover the top later.
Peel, core and slice the apples and pears. Stone and roughly chop the plums. Pop all the fruit into a saucepan with the orange juice, jam and sugar. Stir everythnig together and bring to a simmer over a gentle heat. cover and cook for about 10 minutes, or until the fruit is soft but still holding its shape. Allow it to cool completely in the juices.
Dilute the Madeira wine with about 3 tbsp of the cooled fruit juices and, one by one, briefly dunk each slice of cake or bread in the liquid. Starting at the base, line the inside of the pudding basin with the slices of bread, as for a summer pudding. Fill with the fruit and top with more cake or bread to enclose it completely. Wrap the overhanging clingfilm over the top, and cover with a weighted flat based bowl or plate. LEave for at least 3 hours, or preferably overnight.
Peel back the clingfilm and invert the bowl over a serving dish. If the pudding doesn’t slide out easily, tap the base with a wooden spoon. Serve with the créme fraiche.
This is a seasonal spin on the traditional summer pudding with a trifle like texture. Enjoy your meal!