100 g California Walnuts roughly chopped, plus 25g finely chopped for garnish
100 ml orange juice
7 slices medium sliced white bread crusts removed
PREPARATION
Grease a 1.5 litre pudding bowl.
Place all the ingredients except the bread in a large saucepan, cover and simmer for 7-8 minutes until the fruit has softened and released their juices, sieve over a bowl.
Dip 5 slices of the bread in the juices and scatter with finely chopped walnuts and use to line the bowl, overlapping slightly so there are no gaps. Spoon in the fruit press down. Dip the remaining bread in the juice and top the fruit so it is completely covered.
Cover with clingfilm and set a small saucer on top along with a weight, place in the fridge for 3-4 hours, ideally overnight before upturning on a serving plate.
