Friday, 29 August 2025
Chef Angela has a recipe for Autumn Pudding with extra thick cream and pomegranate molasses and Wine expert Nigel has paired it with a Pink Moscato. Here’s the details:
🍷 Here's the wine pairing 🍷
To pair with the Autumn Pudding, as this is a fresh, fruity pudding, a lighter style of sweet wine pairs beautifully with it, complementing its berry flavours. Its made from Moscato grapes from the Muscat family. The grapes are celebrated for their sweet, fruity flavours, often with notes of orange blossom, peach, and citrus. They are typically low in alcohol and have a refreshing balance of sweetness. The one selected today has an alcohol content of 9%. it is a juicy and delicious wine with layers of raspberry and other berries with a hint of pomegranate to complement the pomegranate molasses in the pudding.
Barefoot Pink Moscato, at around £6.50 a bottle from local supermarkets
❗️ Here's the recipe ❗️
1 large pudding basin and 4 individual ones
About 700g of raspberries, strawberries, blackberries, blueberries and blackcurrants or redcurrants), plus 250g extra raspberries for the sauce
100 mil and of pomegranate molasses
350g caster sugar
30g butter, melted, to grease
1 good-quality white sandwich loaf, cut into about
14 medium slices
Wash the soft fruits carefully, except for the raspberries if they are already hulled, keeping the different fruits separate. Hull and de-stem strawberries and blackcurrants or redcurrants, as necessary.
In a medium saucepan, dissolve the sugar in 500ml water over a medium heat and slowly bring to the boil, then lower the heat. Every 20 seconds, immerse a different fruit into the sugar syrup in the following order: blackberries, strawberries, blackcurrants, blueberries, raspberries, redcurrants. Remove the pan from the heat 20 seconds after you add the last of the fruit. Cover the pan with cling film and set aside to allow the fruit to cool in the poaching liquid.
Meanwhile, purée the 250g raspberries in a blender and pass through a fine sieve. Once cold, carefully drain the poached fruit over a bowl to save the syrup. Mix one-third of the syrup into the raspberry purée.
Lightly brush the inside of a 900ml pudding basin with the melted butter.
Trim the crusts from the bread slices. Cut an 8cm round from one slice; cut the remaining slices into strips, about 3cm wide.
Dip the bread round into the raspberry syrup, then place in the bottom of the basin. One at a time, lightly dip the bread slices in the raspberry syrup, then arrange them, slightly overlapping, around the side of the basin to line it completely. Fill with the cooled, poached fruit and pour a little of the remaining raspberry syrup on top. (Save any leftover syrup to serve on the side with the pomegranate molasses).
Top with a layer of bread strips, dunking them first in the raspberry syrup.
Cover the pudding with cling film and put a plate that just fits inside the rim of the basin on top. Place a weight on top to help compress the pudding and refrigerate for 6-12 hours before serving.
When ready to serve, remove the weight, plate and cling film. Carefully slide a palette knife around the inside of the basin and turn out the pudding on to a shallow dish or lipped plate. You can either present it whole, or in individual portions, using a very sharp knife to cut it or as I have make individual pots and use a blow torch to heat the mould in order to turn out into a bowl. Pour the remaining sauce with the pomegranate molasses around the pudding and serve with quenelle of extra thick cream.