Make the Most of Your Fruit: Individual Apple, Pear and Plum Puddings

This week, we have a truly special recipe for you, a replacement for the classic summer pudding. Instead of the usual berries, we've swapped them with ripe apples, plums and pears and thrown in a bit of honey and vanilla. It's scrummy and easy to make and the fruit from any of our apple or pear trees would make perfect ingredients. If you have fruit leftover and are looking for a classic dessert the whole family will love, keep reading.

Apple, Pear, Plum puddings - what you need:cooking with apples

  • 1 pear
  • 1 vanilla pod, cut in half and split lengthways
  • 2 apples, any variety
  • 3 plums
  • 3tbsp honey
  • 4tbsp clotted cream
  • 8 to 10 slices of brioche, crusts removed
  • juice of 1/2 a lemon
  • sprinkle of vanilla sugar


1. Quarter, core and dice the apples and pear. Halve, stone and dice the plums. Place all the fruit in a large saucepan along with the lemon juice. Scrape the seeds from the vanilla pod and add to the pan along with the empty pod. Bring to a simmer over a medium heat. Stir occasionally, then lower the eat and simmer for about 10 minutes or until the fruit is softened. Stir in the honey and allow to cool slightly. Remove the vanilla pod pieces and set them aside.

2. Line four small individual pudding basins with cling film. Next, line them with brioche slices, cutting them if necessary. Ensure that there are no gaps.

3. Spoon the fruit into the bread-lined basins, pressing down firmly to avoid air pockets. Be sure to fill to the brim. Cover the top of each pudding with a layer of bread slices and place a disc of greaseproof paper over top. Set a small plate on top of each pudding to weigh it down. Chill for at least 4 hours or overnight.

4. To unmold, uncover the puddings and invert an individual serving plate on top of each one. Carefully, but quickly, turn the puddings over and use the cling film to help pop them out onto the plate. Serve with a dollop of clotted cream and a sprinkle of vanilla sugar