A pudding for autumn

View the full article on guardian.co.uk

Enough for 6

Step 1
Put the damsons in a stainless steel or enamelled pan with the sugar and water and bring to the boil.

Step 2
As soon as the fruit is thoroughly soft, about 15 minutes, remove from the heat and leave till it is cool enough to handle.

Step 3
Squeeze the stones from the fruit and discard.

Step 4
Place the pan back on the heat and tip in the raspberries, blackberries and blueberries.

Step 5
Add the sloe gin and continue cooking, but now at a low simmer, till the fruit has started to burst and the juice in the pan is a good rich colour.

Step 6
Cut a disc of bread to fit the bottom and top of the dish, or of each individual dish, then cut the rest into thick, crust-free fingers.

Step 7
Dipping them briefly into the warm juice as you go, tuck the smaller of the discs in the bottom of the pudding basin.

Step 8
Press the fingers of bread, again briefly dipping them into the juice, all round the sides of the dish, carefully butting them up together so there are no gaps where the juice can leak out.

Step 9
When the basins are lined on the base and sides, fill them with the fruit, spooning the juice right to the top.

Step 10
Place the second disc of bread on top, then cover tightly with cling film.

Step 11
Place on a plate (to catch any stray juice) in the fridge with a heavy weight on top to compress the fruit and bread.

Step 12
Leave overnight.

Step 13
Running a palette knife around the sides, between bread and basin, then turning it upside down on to a plate and giving it a good hard shake will make it easier to turn the pudding out complete.

Step 14
Order a copy for the special price of £19.99 from the Guardian bookshop.