2 Apples (150g)
2 Pears (150g)
2 Handfuls of Castor Sugar (100g)
a Cup of Water
2 Star Anise
1 Cinnamon Stick
3 Plums (150g)
a Punnet of Blackberries
8 slices of Stale Panettone or other Sweet Bread
Glug of Double Cream to serve
Peel, halve, take out the core and slice the apple and pears into chunks.
Put them in a pan with the sugar, cinnamon stick, star anise and a cup of water then simmer for about 10 minutes.
Quarter the plums, take out the stones and add to quarters to the saucepan after the 10 minutes and simmer for another 5 minutes.
Zest the clementines, peel and slice into rounds, then cut in half and add to the saucepan with the blackberries and zest.
Remove from the heat and pour the hot fruit mix through a sieve so that the juices drain into a bowl.
Line a 900g loaf tin pudding basin with Clingfilm, leaving plenty hanging outside of the bowl... you might need two sheets.
Cut the bread into large squares that will fit in the bottom of the loaf tin.
Dunk the largest slices of panetonne into the fruit juice for a few seconds then press neatly into the bottom of the tin, wet side down, overlapping the pieces slightly.
Repeat the same up the sides of the loaf tin, overlapping slightly so that the loaf tin is completely encased.
Spoon all of the fruit into the centre and top with squares of soaked bread, then fold the Clingfilm over the top and push down to compress the fruit.
Put a heavy weight on top, a couple of tins of food is good, and store in the fridge overnight.
Turn the pudding out onto a serving plate, one that will catch the juices when you cut it open.
Serve with cream.