Baked Autumn Fruit Pudding

• mixed autumn fruits – we used ripe plums450g g

  peeled apples, pears and blackberries

• butter↗2 ст. л. tbsp

  plus extra for greasing

• granulated sugar200g g
• ground cinnamon tsp
• flour with leavening agent300g g
• ground pork fat↗140g g
• zest of 1 lemon

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection) or set a gas oven to 4. Cut two strips of parchment paper 5 cm wide and line the sides of a 1.2 L baking mould, leaving a small overhang for easier unmolding. Grease the mould with butter again. Place a sheet of foil on one square, and on it a matching square of greased parchment folded in half.

2. 2

   For the filling, dice the plums, apples and pears into 1 cm cubes, add the blackberries, sliced butter, 125 g sugar and 1 ½ tsp ground cinnamon. Mix and set aside.

3. 3

   Sift the flour with the leavening agent into a large bowl. Add the ground pork fat, the remaining sugar and lemon zest. Pour in a few drops of water, stirring with a spoon, and gradually add more water until the dough becomes soft. Shape a smooth ball by hand, place it on a lightly floured surface, and split it into two portions in a ¾ to ¼ ratio. Roll the larger portion into a circle about 20 cm in diameter, place it in the mould, pressing against the sides and leaving a small overhang. Fill with the fruit mixture. Roll the remaining dough (¼) into a lid, cover the filling and seal the edges tightly, tucking the overhanging parchment into the dough.

4. 4

   Cover the pudding with foil (or parchment), pressing it around the edges to create a tight lid. Tie it with a double string to form a handle. Place the mould in a deep baking pan, pour in boiling water until the water level is 1–2 cm below the lid. Bake for 2 hours, adding water as needed. After baking, carefully remove the lid, trim excess parchment and invert the pudding onto a plate.