This Pudding is called "Orchard Eve's pudding with whisky Jersey cream" on page 301 in his book "Jamie at Home"
You will need
1.5kg (any of the following fruit you can use) apples, pears, plums, banana, peaches or strawberries
I used apples, pears and plums in this pudding
a large knob of butter, plus a little extra for buttering the dish
100g brown sugar
a pinch of ground cinnamon
a pinch of ground nutmeg
a pinch of ground ginger
3 fresh bay leaves - i didn't have any fresh ones so i used 2 dried ones
1 vanilla pod
1 300ml double cream
1 tablespoon icing sugar
a little swig of whisky - i pinched a little of Mr M's burbon
for the batter
200g butter, softened
200g golden caster sugar - i used normal caster sugar
4 large free-range eggs
200g self-raising flour
Pre-heat the oven to 180 degrees/350F/gas mark 4.
Peel and core the apples and pears and cut them into large wedges. Halve and stone the plums (their skin can be left on). Place in a big saucepan with the butter, brown sugar, spices and bay leaves, give it a stir and stew gently for 20 to 30 minutes with the lid on. The smell of the spices and the fruit stewing is devine!!
When the fruit is soft and cooked, remove the pan from the heat, discard the bay leaves and put to one side.
To make the batter, cream the butter and sugar together with a wooden spoon in a bowl until light and fluffy. Add the eggs one at a time, beating them in well, then fold in the flour. You can make this in a food processor too, which is what I did.
Using a slotted spoon, transfer half the cooked fruit (without the juices) into the bottom of a round, 20cm buttered ovenproof baking dish. Top with the batter, then spoon over the remaining fruit, reserving the juices. Bake in the preheated oven for 40 to 45 minutes, or until golden brown and risen. To check whether it's cooked through, stick a skewer or small knife into the middle of the sponge - if it comes out clean, you're in business.
Slice the vanilla pod in half lengthways and scrape the seeds out using the back of your knife. Put them into a bowl with the cream. Lightly whisk the cream and vanilla seeds and icing sugar until it forms soft peaks (Very lightly is the key with double cream). Fold in the whisky!!
Serve straight away with big dollops of the cream and a drizzle of the fruit juices.