Instructions
- Firstly, lightly grease a medium-sized oven proof dish. Then in a large bowl, combine the sliced apples, blackberries, caster sugar, cinnamon (if using), and lemon juice. Mix well and layer evenly in the prepared dish.
- Using a free-standing mixer or electric hand whisk, beat together the butter and golden caster sugar for 2-3 minutes, or until light and creamy.
- Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl. Stir in the vanilla extract.
- Sift in the flour and gently fold into the mixture until smooth. Add the milk to loosen the batter slightly.
- Spoon the sponge batter over the fruit mixture, spreading it gently to cover the fruit completely. It’s fine if some fruit peeks through. Sprinkle the flaked almonds on top for added texture (optional).
- Preheat the oven to 180°C / 160°C fan / gas 4. Bake for 35-40 minutes, or until the sponge is golden and a skewer inserted into the centre comes out clean. The fruit should be bubbling around the edges.
- Allow the pudding to cool for a few minutes before serving. Pour warm vanilla custard generously over the top and enjoy immediately.
Top tips
Swap the vanilla custard for a rich whipped cream or mascarpone for a lighter and slightly less sweet alternative.
If you’re looking for more texture, replace the almond flakes with a crumble topping, giving the pudding a crunchy, buttery layer on top.
Add a splash of Calvados or spiced rum to the apple-blackberry filling for an extra warming flavour that adds depth to the dessert
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