A simple tray bake using autumn fruits to create a warming pudding. If you've been blackberry picking and have some windfall apples to use up, so much the better.
This is a pudding version of the Dorset Apple Cake recipe with the addition of blackberries and a crunchy sugary topping.
This is from my mother's recipe book with instructions for baking it in an Aga cooker. I have adapted it for an electric oven and omitted the pecans. I also served it with whipped cream, as it was easier and there were no instructions for making the recommended sauce!
75g unsalted butter, softened
225g golden caster sugar
2 eggs, beaten
150g self raising flour, sieved
½ tsp ground nutmeg
pinch of salt
4 medium apples, peeled, cored and diced (I used Bramley apples)
150g blackberries
Extra caster sugar for sprinkling on top
Preheat the oven to 160ºC.
Lightly grease and line a small roasting tin or dish, approximately 35cm x 23cm x 5cm.
Sieve the flour and mix in the nutmeg and a pinch of salt.
Beat the butter and sugar until light and fluffy. Add the beaten eggs, one at a time, adding a little flour in between the two. Then add the remainder of the dry ingredients and mix everything together. Lastly, fold in the chopped apples and two-thirds of the blackberries.
Pour into the prepared tin and level out. Sprinkle over the remaining blackberries and some caster sugar and put in the preheated oven for 40-45 minutes or until a skewer comes out clean.
Also good with custard!
Comments