Simple. Quick. Frugal. Delicious. This wartime pudding is basically summer sunshine on a plate.
Using some nectarines from my ‘Riverford Organic Fruit and Veg Box’, freshly picked wild blackberries and two slices of bread, I was able to make a mouth-watering, sweet pudding in no time at all. I whisked up the double cream I had left from a week ago (during the war you would have had to make mock cream unless you had a cow!) and added a generous splodge to top it off. Let me tell you the combination of warm pudding and fresh cream was delightful. It made me smile…
Any fruit can be used but I always think the addition of berries to the dish adds so much taste and colour.
Baked Fruit Pie
2 lbs fruit, bottled or fresh
4 oz stale bread (about 4 slices)
3 tablespoons of milk or water
2 level tablespoons of sugar
(I used half of all the above measurements to make less pudding)
If using fresh fruit stew and sweeten to taste (I chopped my 4 nectarines and added the blackberries and once bubbling, stewed for about 5 minutes with about 3 teaspoons of sugar).
Put the fruit and juice in a pie dish.
Cut bread neatly into small cubes and place on top of the fruit.
Sprinkle the milk over the bread until damp.
Sprinkle the sugar over the top.
Bake in a hot oven for 20-30 minutes.
I took some photos of the process on my mobile phone including the best bit, tasting it!