Baked Blackberry and Apple Pudding

Baked Blackberry and Apple Pudding

Tiptree Recipes
Tiptree Recipes

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.


Recipe by Sally Carpenter for Wilkin & Sons Ltd.

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Ingredients and Method


  • 113g Margarine or Butter
  • 113g Castor Sugar
  • 2 Large Free Range Eggs
  • 113g Self Raising Flour - sifted
  • Pinch of Salt
  • Butter to grease the dish
  • 3 tbsps Tiptree Blackberry Jelly
  • 1 Medium Bramley Cooking Apple
  • 150g Fresh Blackberries
  • Castor Sugar for dusting


  1. Set oven at 190—200c or Fan 180-190c.
  2. Grease ovenproof dish with butter.
  3. Put Blackberry Jelly in a small bowl and beat until smooth then spread on base of oven proof dish.
  4. Place blackberries (except for 3) round the edge of the dish.
  5. Beat margarine (butter) and sugar until pale and fluffy.
  6. Gradually add egg with a little sifted flower and salt.
  7. Peel and core apple then cut into thin slices and put in centre of dish on jelly.
  8. Spoon sponge mixture onto fruit.
  9. Cook for 25 to 30 minutes.
  10. Remove and dust with castor sugar and garnish with fresh blackberries.
  11. Serve with fresh cream or custard.
Products you will need
  1. Blackberry Jelly 340g
    Blackberry Jelly 340g
    Out of stock
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