An easy-mix Trex sponge tops this fruit-filled family pudding. Delicious!
Blackberry & Apple Pudding
4
45
MINS
MINS
Metric
Imperial
INGREDIENTS
| Finely grated zest and juice of 1 small lemon | |
| 3 | Eating apples, peeled, cored and chopped |
| 250g | Blackberries |
| 75g | Caster sugar |
Topping
| 100g | Self-raising flour |
| ½ tsp | Baking powder |
| Pinch salt | |
| 100g | Caster sugar |
| 75g | Trex |
| 2 | Eggs |
| ½ tsp | Vanilla extract |
| Custard, cream or ice-cream, to serve |
Method
Preheat the oven to 170°C/fan oven 150°C/Gas Mark 3.
Put the lemon juice into a 1.5 litre (2 ½ pint) baking dish and add the apples and blackberries, tossing to mix. Sprinkle with the sugar. Bake in the oven for five minutes whilst making the topping.
Sift the flour, baking powder and salt into a mixing bowl and add the sugar, Trex, eggs, lemon zest and vanilla. Beat with a wooden spoon for one to two minutes until smooth and creamy.
Remove the dish from the oven and spoon the mixture evenly over the fruit. Return to the oven and bake for 40-45 minutes until risen and golden brown. Serve with custard, cream or ice-cream.
Why not try