Monday, 7 October 2013

Summer Berry apple Pudding

Berry apple Pudding

With only a few weeks left of our summer this berry apple pudding should keep the memories alive a little bit longer. Its loaded on top with fresh blueberries and blackberries with sliced apple in between. Taste this and your palate will sing your praises. This Summer Berry Apple pudding will take you around 25 minutes to prepare and 40 minutes in the oven. You can serve hot or cold and add either cream or custard for me the custard wins for this bake. If your too late for fresh berries in your part of the world then go for frozen although its just not the same.

This berry pudding will keep for a couple of days at most because of the fresh berries but is best served fresh. I used thinly slice granny smith apples which are tart and tangy and balance out well with the berries.

Berry apple Pudding

Berry Apple Pudding recipe and method

150g unsalted butter
310g caster sugar
2 medium eggs at room temperature lightly beaten
250g self raising flour sifted
170ml butter milk (or add a teaspoon of lemon juice to full fat milk)
1 teaspoon of natural vanilla extract
2 large apples
150g blueberries
150g blackberries
icing sugar to dust

Preheat oven to 180c Lightly grease a 8" by 12" baking tray and line with baking parchment
beat the butter and sugar in a stand mixer or use a hand held electric mixer until light and fluffy then gradually add the beaten egg a bit at a time fully incorporating before each addition.

(peel core & slice apples) (wash & drain berries)

Berry apple Pudding


Stir in the sifted flour and butter milk alternately and mix until smooth. Stir through the vanilla extract then spread a 5mm layer on the base of the prepared tin. Now lay your sliced apple on top and add the rest of the sponge mixture, now sprinkle with your berries and bake in the centre of the preheated oven for 40 minutes.

Berry apple Pudding

leave to cool for 30 minutes then dust with icing sugar, serve immediately.

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