Eve's blackberry & apple pudding

- Serves: 10
- Prep: 4 mins
- Cook: 45 mins
Ingredients
- 450g (1lb) cooking apples
- 225g (8oz) blackberries
- 100g (3 1/2 oz.) caster sugar
- For the 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
Method
- 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.
- 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.
- 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.
Tip: Lightly grease a 1.4ltr (2 1/2 pt.) micro-proof dish. Prepare the fruit, place in the dish and cook on High for 4 minutes, stirring once. Prepare the topping adding 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
Click on the stars to rate this recipe:
You might also like

Orange and lemon soufflés
Impress family and friends with this delicious soufflé recipe at 302 calories per portion

Easter bunny biscuits
Who said biscuits have to be round? Everyone knows about the Easter bunny, so why not celebrate the day...

Souffle omelette with apples and blackberries
For those with a sweet tooth, try this charming summer soufflé omelette. Filled with crunchy sweet apple pieces and...