I’m lucky enough to live just opposite from some of my best
friends and we’ve created a tradition of taking turns to cook a roast dinner
for everyone on Sundays. This week was our turn to do the pudding. This recipe
originally uses blackberries but for some reason ASDA was completely sold out
so we just swapped them. Serve this with some hot custard.
Ingredients
175g butter
300g plain flour
4 Bramley apples
300ml whipping cream
225g golden caster sugar
3 eggs
300g blueberries
Some lemon juice
Preheat the oven to 200⁰C. Grease a tray bake tin with
butter and dust with some flour.
Peel the apples and slice them up. Set them aside in a bowl
with some lemon juice to stop them from browning.
Add the cream and butter to a saucepan and bring them to the
boil. Set it to one side.
Whisk the creamy butter into the eggs.
Gently fold the flour in until everything is well combined.
Pour the batter into the tin.
Scatter the apples and blueberries over the batter and
sprinkle with some more sugar.
Bake for 50 minutes-1 hour or until it is golden brown and
shrinking away from the tin.
Leave it to cool in the tin, and then cut into squares.
Happy Sunday!
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