Baked blackberry and apple pudding
A light autumnal dessert that makes the most of fresh blackberries, though it can be made with other fruit such as fresh black currants with Tiptree Black Currant Jelly.
113g Margarine or butter
113g Castor Sugar
2 Large free range eggs
113g Self Raising Flour – sifted
Butter to grease dish
3 tablespoons Tiptree Blackberry Jelly
1 Bramley Cooking Apple – small/medium
150g 5oz Fresh Blackberries
Extra Castor Sugar for dusting
Set oven at 190—200c or Fan 180-190c
Grease ovenproof dish with butter
Put Blackberry Jelly in a small bowl and beat until smooth then spread on base of oven proof dish
Place blackberries (except for 3) round the edge of the dish
Beat margarine (butter) and sugar until pale and fluffy.
Gradually add egg with a little sifted flower and salt
Peel and core apple then cut into thin slices and put in centre of dish on jelly.
Spoon sponge mixture onto fruit
Cook for 25 to 30 minutes.
Remove and dust with castor sugar and garnish with fresh blackberries
- Remove and dust with castor sugar and garnish with fresh blackberries
- Serve with fresh cream or custard.