Autumn pudding free at National Trust with lunch course over £5.75

There’s only one thing better than pudding; and that’s free pudding.

The National Trust is celebrating their delicious range of seasonal, locally-sourced produce by offering free pudding to visitors this autumn. That’s an offer to warm the cockles of your heart.

Free and delicious: National Trust autumn puds

Nothing says autumn better than a scrumptious, seasonal pudding. To celebrate the rich tastes and aromas of the season, the National Trust is offering delicious, autumnal treats free of charge at its tearooms and restaurants throughout October.

Enjoy scrumptious apple and cinnamon pies, mouth-watering damson crumbles and blackberry tarts drenched in warm custard – free when over £5.75 is spent on a main, lunchtime meal at over 100 National Trust locations across England, Wales and Northern Ireland.

Brian Turner, Catering Food Specialist at the National Trust, said, “There’s nothing better than tucking into a deliciously warm and fruity pud during the colourful autumn months.

“Sourced directly from National Trust kitchen gardens, tenant farmers and local suppliers, our recipes are not only packed full of local, seasonal produce, but we make sure they taste every bit delicious too.

“So there’s never been a better time to treat yourself – enjoy a free pud on us.”

To find out more about this delicious offer, simply visit www.nationaltrust.org.uk/pudding and download a voucher (offer is valid from Friday 1st October until Sunday 31st October 2010).

To recreate one of these mouth-watering autumn treats, have a go with these National Trust pudding recipes.

Dolbury Pudding, serves 8-12

This steamed pudding recipe originates from Killerton, the National Trust’s eighteenth century house set in the East Devon countryside.

The person who named it thought the pudding shape reminded them of Dolbury Hill, which rises behind the house.

• 220g      Unsalted butter
• 50g        Lard
• 300g      Soft brown sugar
• 6            Eggs-beaten
• 400g      Apples-weighed when peeled and chopped
• 400g      Mincemeat
• 450g      Self-raising flour-sieved
• A little milk if required

Spiced blackberry and apple crumble. Photo: David Levenson. Free with main course over £5.75 at National Trust restaurants.

Method

1. Grease 2×1.2-1.5 litre (2-2.5 pint) pudding basins.  Alternatively grease 12 individual ‘babies head’ pudding basins.  Put a round of greased greaseproof paper in the base.
2. Cream together the fats until pale and fluffy.
3. Add the beaten eggs, a little at a time, beating well after each addition.
4. Stir in the apples and mincemeat.  Gently fold in the flour.
5. If necessary add a little milk to the mixture to give a soft dropping consistency.  The mixture should be moist.
6. Spoon the mixture into the basins, filling each by two-thirds.
7. Cover the basins loosely with a double layer of greaseproof paper or a piece of foil and secure with string.
8. Steam for two hours.

Turn out and serve with any sort of fruit sauce, custard or cream. This pudding can also be left to get cold and either portions –  or individual puddings – can be reheated in a microwave, as required.

National Trust chef Lee rests from cooking up apple puddings.

Apple and Orange Crumble, serves 4

• 3         Oranges
• 900g   Cooking apples – peeled, cored and chopped
• 3tbsp  Demerara sugar
• 170g   Plain flour
• 115g   Unsalted butter
• 55g     Caster sugar
• A good pinch of cinnamon
• Salt to taste

1. Pre-heat the oven to 200c/400f/G6.
2. To make the crumble: blitz the flour, butter and a pinch of salt in a processor to a fine crumb. Stir in the caster sugar.
3. Rub the crumb with your finger tips so the mixture begins to form clumps. Chill in the fridge.
4. Peel the oranges with a sharp or small serrated knife, removing all the white pith.  Over a bowl, cut the oranges into segments, discarding the membranes but reserving the juice.
5. Stir the chopped apples, demerara sugar and cinnamon into the oranges and place the filling into an ovenproof dish.
6. Sprinkle over the crumble topping then place on a baking sheet and bake for 35-45 minutes, or until well-browned.

Serve warm with sweetened whipped cream.