Even better, to my mind, than the summer version. It may seem extravagant to make this with wine but you don’t need a fantastic bottle. A passable Chilean Merlot or something similar left over from the night before is perfectly good enough.
I’ve sometimes made this in the morning for that evening, but it tastes better if you can wait until the next day.–Diana Henry
LC Purple Refrigerator Shelves Note
This recipe is a smidgen vague in certain places. Intentionally so. It’s because the vagaries inherent in various types of fruit in varying stages of ripeness make it a little tricky for us to articulate exactly how long to simmer your fruit and precisely how much liquid you should expect. Suffice it to say, simply simmer the boozy fruit concoction until it turns syrupy. Then spoon what seems a judicious amount of that syrup over the bread in the bowl. If you’ve syrup left over, refrain from the compulsion to dump it all in the bowl, as that will lead to one thing and one thing only—refrigerator shelves stained purple from when the bread on top soaks up all the wine and causes the bowl to overflow. (A fetching shade of purple, but still, purple.) Instead save the syrup in a separate container and spoon it over the unmolded pudding or, even better, savor it drizzled over a scoop or three of vanilla bean ice cream.
- Quick Glance
- 15 M
- 45 M
- Serves 8
IngredientsEmail Grocery List
- Nix the Dried Apples I love the texture of dried apples, but you don’t have to use them.
Pricey Blackberries And if you don’t have a source for blackberries—they’re so expensive you really have to go blackberrying for them—increase the quantity of plums.
Recipe Testers Reviews
I really love English summer puddings, which usually have a ton of berries. So trying this recipe out was very attractive to me as a nice fall version. I really loved the recipe from a flavor and texture perspective. The end result is satisfying with wonderful flavors and very interesting textures due to the dried fruit mixing with the soft plums, cooked but crisp apples, and soft bread. Since I’ve made summer puddings before, I kind of knew what to expect and do, but someone who has never had or made one might have issues and the recipe could be a failure. A few things: not just any white bread would work. You need a sturdy, fine-crumb, enriched white bread, like a Pullman loaf, as the recipe specifies. Lean breads with a really open crumb—country-style or rustic breads such as ciabatta—won’t do as well. After cooking and straining, the fruit and the syrup should be allowed to cool a bit; this makes assembling the dessert so much easier. I let them both cool to room temperature. I needed to make two substitutions. I couldn’t find dried apples at my grocery store oddly enough, so I used dried apricots and they worked great. I also used blueberries instead of blackberries; they were cheaper and I like them a lot more.