Julia’s Blackberry & Apple Pudding

 

At the time of writing (2nd September) these fruits are in season – I made it last night using freshly picked, wild blackberries and apples – yummy!

Ingredients (mem: use organic and fair trade products wherever possible)

 

· 2 free range eggs – weigh whole then whisk

 

Then take the same weight (probably around 4ozs) of:

· Marge / butter

· Sugar

· Self-raising flour

 

Plus:

· 1 teaspoon baking powder

· 2 pinches salt

· ½ teaspoon cinnamon powder

· ¼ teaspoon vanilla essence

· 1 tablespoon orange juice

· Apples & blackberries – enough to line bottom of dish to about 2-3cms depth.

· Sugar to taste

 

Method

 

1. Heat oven to 150ºC.
2. Grease ovenproof dish using marge / butter (I used a round dish about 8cms deep and 20cms wide.)
3. Cream the marge and sugar together in a large bowl.
4. Add the whisked eggs to the creamed mix and stir well.  Then add the flour.  Stir all in, then add the rest of the ingredients and stir again.  Alternatively, if you’ve got an electric whisker, mix it all together thoroughly in a bowl.  (Mem: allow lots of air to get in for a light sponge.)
5. Peel and chop the apples and place with the blackberries in the bottom of the dish.  Sprinkle on sugar to taste (say, 1 dessertspoon.) Ensure fruit is spread evenly.
6. Pour the sponge mixture evenly on top of the fruit.
7. Bake for approx 30 mins.  (Use the ‘check & see’ method.)  I like the top to be slightly browned.
8. Lovely served with soya cream / ice cream / custard.  Can be eaten hot or cold.