1.5 KiB
Steamed blackberry and apple pudding
Recipe yields 6 servings
Ingredients
- 150 grams caster sugar
- 100 grams unsalted butter
- 4 pieces eggs
- 1 pieces egg yolk
- 200 grams self raising flour
- 0.25 teaspoons ground cinnamon
- 1 pieces lemon, finely grated zest
- 2 tablespoons milk
- 4 pieces green dessert apples, peeled and cored
- butter
- 50 grams caster sugar
- 225 grams blackberries, washed
- 1 tablespoons blackberry jam
Directions
For the topping:
Cut each apple into 8 wedges, then cut each wedge in half to create chunks. Melt a knob of butter in a saucepan, add the apple and caster sugar, and cook for 2-3 minutes before adding the blackberries and blackberry jam. Stir in and remove from the heat.
For the sponge:
Cream together the butter and sugar. Beat together the eggs and yolk, then pour slowly onto the butter while it is whisking. Mix completely until light and fluffy. Sift together the flour and cinnamon and fold in with the lemon zest. Add milk, if necessary, to create a dropping consistency.
To cook: butter and flour a 900ml pudding basin. Spoon half of the blackberry and apple mixture into the bottom, then top with the pudding mix. Cover with foil and seteam for 1 - 1 1/4 hours. Remove from the steamer and allow to sit for 5 minutes before turning out.
To serve: reheat the other half of the apple and blackberry mix, turn out the pudding, and spoon over the fruit. Serve with pouring cream or custard.
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author: Gary Rhodes, "New British Classics"
tags: Puddings and Desserts