Ingredients (Serves 4) Fruit base 225g assorted autumn fruits (sliced) 2 apples (peeled, cored and sliced) 4 tbsp seedless raspberry jam 2 tbsp port Sponge 50g caster sugar 50g SR flour 50g white chocolate grated 50g egg 4 tbsp milk Bitter chocolate sauce 90g valrhona chocolate 150ml single cream 1/2 shot of espresso
Method Arrange all sliced fruit in cooking dish spreading evenly. Combine port and raspberry jam in deep saucepan until bound while heating gently. Pour over sliced fruit in cooking dish. Combine all ingredients for sponge in bowl and mix. When bound pour gently over fruits covering until level. Bake in oven at 180 degrees C for 40-45 mins until sponge is springy to the touch and golden. For the bitter sauce add all ingredients in a deep saucepan heating gently until bound then serve warm. Plate up the eve's pudding and pour on sauce. Garnish appropriately. Recipe by Sam Greaves, Winner of Pudz Amateur Pudding Chef 2008