apple and blackberry pudding

apple and blackberry pudding

• 2 Aug 2021

It's winter here and Sydney and we're still in lock down so I've been spending a lot of time in my kitchen. I was browsing through my copy of A Year of Simple Family Food by Julia Busuttil Nishimura and came across a recipe for an apple and blackberry pudding. It looked similar to an Eve's pudding made with stewed apple, something I'd made many years before.
 

 

I always have Granny Smith apples in the fruit bowl so apart from blackberries I had everything else I needed to make the pudding. Fresh blackberries are ridiculously expensive in Sydney but frozen berries are not, so I bought some frozen berries and made the pudding.

 

My oven is quite a slow oven and when I followed the recipe the apples were only partially cooked after 45 minutes. I put the pudding back into the oven and even after an hour the apples were still slightly under-cooked.

 

I went back to the drawing board, tweaked the recipe a little and came up with this version in which you precook the apples. 

 

Here's the recipe for you which serves 4. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

 

 

Apple and Blackberry Pudding - inspired by a Julia Busuttil Nishimura recipe

Filling

450g granny smith apples, peeled, cored and cut into thin slices

50g raw sugar

30 mls lemon juice

½ tsp vanilla extract

125g fresh or frozen blackberries 

 

Pudding mixture

50g unsalted butter, softened plus extra for greasing

50g raw sugar

½ tsp vanilla extract

½ tsp finely grated lemon rind

1 egg, lightly beaten

¼ cup full-cream milk or yoghurt

75g (½ cup) self-raising flour sifted with a pinch of salt

 

Cinnamon sugar topping

2 tsp raw sugar

¼ tsp ground cinnamon

 

To serve

Pouring cream

Method

Preheat the oven to 180°C, conventional. Grease a 20cm round dish with butter.

 

Combine the apple, sugar, lemon juice and vanilla in a microwave safe bowl and cook on high for 5 minutes or until softened. You can also cook the apples in a saucepan for the same time. Cool the apple mixture before stirring in the blackberries which can be used frozen. Spoon the fruit into the prepared dish.

 

To make the pudding mixture, cream the butter, sugar vanilla and lemon rind in a bowl until pale and fluffy. Add the beaten egg, mixing until everything is well incorporated. Stir in the flour and milk alternating in thirds, gently mixing until the batter is smooth.

 

Spread the batter over the top of the fruit, smoothing the top with a spatula. Combine the sugar and cinnamon in a small bowl and sprinkle the cinnamon sugar mixture over the top of the pudding.

 

Bake for 45 minutes or until the top springs back when touched and the fruit is soft. If the top is browning too quickly, cover with foil.

So easy to make and delicious as well. I think its best served warm from the oven topped with a drizzle of cream.

 

See you all again next week with some more baking from my kitchen.

 

Bye for now,

 

Jillian