I have wanted to make this for so long! I’ve had a recipe for it in a book I have had since my food obsession began, so many years ago.
It’s so exciting when you finally get round to crossing something off your list, especially when it’s been stuck on there for as long as this one.
It is a traditional English pudding made of sponge, apples and blackberries 🙂 and it’s dead easy!
I’ve altered the original recipe slightly so there is more sponge:fruit ratio. This is a preference, just double the fruit if you like and it will stretch to serve 6.
- 3 Bramley apples
- 150g blackberries
- 2-3 tbsp demerara sugar
- grated rind of 1/2 lemon
- 125g caster sugar
- 125g butter, softened
- 1 tsp vanilla essence
- 2 eggs, beaten
- 125g self-raising flour
- custard, to serve (absolutely not optional)
- Preheat the oven to 180°c. Oil a large baking dish or 4 small ones.
- Peel, core and slice the apples and place a layer in the base of the prepared dish.
- Sprinkle over the blackberries, demerara sugar and lemon zest.
- Cream the butter and caster sugar together until light and fluffy.
- Beat in the vanilla essence and then the eggs, a bit at a time, adding some of the flour after each addition. Mix well.
- Spread the sponge mixture on top of the fruit.
- Place the dish on a baking sheet and bake in the oven for 35-45 minutes, or until well risen and golden brown. (To test if the pudding is cooked, press the sponge with a finger. If it springs back the sponge is cooked).
- Serve while warm with looooooads of custard 🙂
You can obviously swap the fruits for others, such as pears and raisins, or nectarines and raspberries… I think this is perfect though.
The love liked it too 😛