Pudding. There’s something about that word that conjures up comfort. Something you’ll be hankering as Autumn envelops you bringing darker evenings, cooler air and while you sleep a sprinkling of frost may even be dusting your doorstep. I can’t get enough of apple in desserts at this time of year; crumbles, tarts and yes oh yes please, pudding. This would be epic after a long Sunday lunch or an evening of entertainment and something sure to send the recipients over that edge into blissful food coma.
There are some blackberry stragglers still clung to the hedgerows if you get a chance to look or you’ll find them with fruit in the supermarket and those cooking apples are still abundant and inexpensive. The battery mixture of this almost forms a cake but with all the moistness of the fruit it will never dry into sponginess but will remain sumptuously soft and yielding. As moist as it already is I do recommend that you take it to the next level and serve with some softly whipped fresh cream.
Apple and Blackberry Pudding : (Serves 9)
You will need:
175g unsalted butter
250ml carton whipping cream
225g caster sugar
400g cooking apples (2 large or 3 medium)
300g plain flour
Butter to grease the dish
Preheat the oven to 180oC/Gas Mark 6 and grease a baking/pudding dish 25x25cm with butter.
Heat the butter and cream together in a saucepan and bring to the boil. Leave to cool a little.
Whisk the caster sugar and the eggs together for a few minutes until thick and set aside.
Prepare the fruit by coring, peeling and slicing the apples into rings, and washing the blackberries.
Add the butter and cream mixture to the eggs and sugar mixture, and whisk together.
Gently fold in the sifted flour to make a thick batter.
Pour the mixture into the baking dish and push in the apple rings.
Scatter the blackberries over the top and push some of them down into the batter.
Bake for 45–50 minutes and test the mixture with a skewer – if it comes away clean the cake is cooked.
Great served hot, straight from the oven, with some cream.