Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the fruit, sugar and lemon juice into a pan and cook over a medium heat for 5 minutes or until the fruit has released a lot of juice but has only just started to break down. Pour the mixture into a fine sieve set over a bowl and put aside for 20 minutes or until all the juice has drained from the fruit.
Put the fruit syrup into a small pan with the wine, spices and orange peel. Bring to a simmer and cook for 5 minutes before covering and putting aside for an hour to infuse the flavours into the syrup.
Line 6 small pudding moulds with clingfilm, leaving enough overhanging to cover the puddings later. Use a 5cm round biscuit cutter to cut 6 discs from 2 pieces of bread, to fit the bases of the moulds. Using the remaining bread, cut out 6 x 7cm discs for the lids and then as many rectangles, roughly 4cm x 5cm wide, as you can. Dip the smaller circles in the syrup then put into the bases of the moulds. Repeat with the rectangular pieces, fitting them around the sides of the moulds and making sure they overlap a little so they stick together. Fill each mould with fruit right to the brim and top up with a tbsp or so of the syrup. Finally, soak the larger discs of bread in the syrup and put on top of the puddings, then cover with the overhanging clingfilm. Chill any remaining syrup.
Put the finished puddings onto a baking tray in the fridge and set a second tray on top with something heavy to secure it in place. This weighting will help seal the puddings and make sure they come out in one piece when served. Leave the puddings in the fridge for 6-8 hours or overnight before serving.
When ready to serve, unwrap the moulds and turn the puddings out onto plates. Top with any left-over syrup and a dollop of crème fraîche, if you like.