Instructions: Place the prepared fruit in a large saucepan with the soft light brown sugar, cinnamon and 3 1/2 fl oz of water, stir and bring to a boil. Reduce the heat and simmer for 5-10 minutes so that the fruits soften but still hold their shape. Meanwhile, line the base and sides of a 1 1/2 cups pudding bowl with the bread slices, ensuring that there are no gaps between the pieces of bread.

Spoon the fruit into the center of the bread-lined bowl and cover the fruit with the remaining bread. Place a saucer on top of the bread and weight it down.

Leave the pudding to chill in the refrigerator overnight. Turn the autumn fruit bread pudding out on to a serving plate and serve immediately.

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