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Eve s blackberry apple pudding

Ingredients

  • 450g (1lb) cooking apples
  • 225g (8oz) blackberries
  • 100g (3 1/2 oz) caster sugar
  • Topping:
  • 100g (3 1/2oz) butter
  • 100g (3 1/2 oz) light brown soft sugar
  • 2 large British Lion eggs, beaten
  • 175g (6oz) self-raising flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons milk
  • 25g (1oz) toasted flaked almonds

Preparation time: 10 mins.

Cooking time: 45 mins.

Serves: 4.

Tags: autumn vegetarian entertaining family

Eve's Blackberry & Apple Pudding recipe

This dessert is based on a traditional recipe. It is sure to have the family asking for more.

Method

  1. Grease a 1.4ltr (2 1/2pt) ovenproof dish. Peel, core and thickly slice the apples. Place in the prepared dish and stir in the blackberries and sugar.
  2. Place all the topping ingredients, except the almonds, together in a large bowl, use an electric whisk to beat them together for 1 minute or until fluffy.
  3. Spoon over the fruit and level the surface. Scatter over the almonds and bake at 180 C/350 F/ Gas 4 for 45-50 minutes or until the top springs back when lightly touched in the centre. Serve hot with custard.


    4. Microtip

    Lightly grease a 1.4ltr (2 1/2 pt) microproof dish. Prepare the fruit, place in the dish and cook on High for 4 minutes, stirring once. Prepare the topping adding an extra 3tbsp milk to the mixture. Stand the dish on a trivet in the microwave, cover with a piece of kitchen paper and cook on High for 8 minutes, turning once. Stand for 2 minutes, then cook on High for 2 minutes or until the cake is well risen and firm to the touch. Leave to stand for 5 minutes before serving.