This is a delicious autumn version of the pressed summer pudding with fruit squished between slices of sweet white bread, only more exciting; it's fruity and satisfying, with a lovely off-sweet set of flavours (the bay leaf adds a lovely subtle slightly savoury flavour). It can be adapted to fruit gluts or what is cheap. It could involve blackberries and apple, the only recommendation is avoid cinnamon

3 large pears, peeled, cored and chopped into 1cm dice or 200g dried pears in 1 cm dice

2 large dessert apples, peeled, cored and cut into 1 cm chunks

100g soft pitted argen prunes, finely chopped

1 medium sized bay leaf

90g sultanas

50g blanched whole almonds, toasted then chopped finely

1-2 tbsp agave syrup or sugar to taste

8-10 thin slices of brioche or cholla bread, crusts on unless they are thick

2-3 tablespoons of butter (or a mixture of butter and groundnut oil)

Crème fraiche to serve

• Put the apples in a saucepan (and pears unless they are dried) along with the bay leaf, prunes and 300ml water. Bring to the boil and simmer until the apples start to soften. Then add the dried pears (if using) and sultanas and simmer for a further 8 minutes.

• Drain the fruit, removing the bay leaf. Add the chopped almonds.

• Put the juices into a saucepan and add the agave syrup/sugar, tasting to balance the sweetness with the fruit. Check the flavour and reduce a little if you need to intensify the flavour.

• Line a 900ml pudding bowl with cling film, making sure that there is plenty of overhang. Melt half of the butter in a frying pan on a low heat, and fry half of the bread on just one side until crispy and golden. Repeat with the other half of the bread and butter.

• Line the bowl with 2/3rd of the brioche, toasted side facing outwards, filling the gaps with scraps of toasted brioche. Add the fruit/nut mixture, and press it down, and top with the remaining brioche. Trickle over the reserved juices. Fold over the cling film.

• Place a plate on top and weigh it down with a couple of food tins. Place in the fridge a leave to set overnight. When ready to serve, peel of the cling film on the base of the pudding and turn out onto a plate. Peel off the remaining cling film. Serve with the crème fraiche on the side.