Yep, Summer’s gone. Totally gone. The temperatures have fallen. Sweaters, thick jackets and wooly hats have replaced our tank tops, flip-flops and shorts. Our sidewalks are now scattered with red, yellow and brown leaves. Apples of every size and shape, pumpkins big and small and the scent of mulled wine can be found at the stalls of our Farmers’ Markets. Autumn has come to town.
Luckily, I was able to squeeze in this lovely dessert full of summer’s fruity collection. One last goodbye. One last delight. One last bite of summer.
This pudding comes from Jamie Oliver’s cookbook, The Return of the Naked Chef. (Thanks Claire!) His recipe called for peaches, but it could be easily substituted for other fruits. Whichever way you decide, I’m sure it will be a winner.
It tastes best warm and with a dollop of anything that is white and creamy: a scoop of vanilla ice cream, whipped cream or creme fraiche.
Let me know which fruits you decide to add! Enjoy!
The recipe in Jamie Oliver’s book is called “Sheila’s Pudding,” but is based on the classic Eve’s pudding (made with stewed apples). Since I’ve continued to play with the recipe, I think I’ll call it- Liezel’s Pudding!
Liezel’s Pudding (adapted from The Return of the Naked Chef)
About 2 cups of mixed fruit: I used nectarines, peaches, blueberries and plums.
Except for the blueberries, cut the rest of the fruits in half and remove the pits.
1 vanilla pod, scored and seeds removed
4 teaspoons demerara sugar
1 teaspoon cinnamon (optional)
125 g butter
125 g caster sugar
125 self-raising flour
Preheat the oven to 180/350.
Put fruits in a saucepan together with the sugar, vanilla seeds, cinnamon if using and 4 tablespoons of water.
Simmer for 5 minutes.
Then place on a well-greased and lightly floured ovenproof dish or bowl.
Beat the butter, caster sugar and eggs until light and fluffy.
Then add flour, mix thoroughly and spread over the fruit.
Bake in oven for 45 minutes.
Remove and serve with something cold, creamy and white! (Vanilla ice cream, whipped cream or creme fraiche)