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Type of cooking:
Preparation time: 40 minutes
Cooking time: 75 minutes
Ingredients (for 4 people) :Method: Very lightly butter a 1-litre pudding basin. Heat oven to 180C / fan 160 C / gas mark 4.
Coarsely grate one of the apple quarters and thinly slice the rest. Combine the sliced apple and blackberries, toss with the 2 tbsp caster sugar and spoon half into the bottom of the basin.
Mix together the flour and baking powder. Beat both the sugars and butter together in a large bowl with an electric hand beater until light and creamy.
Break one egg into the mixture and beat well, then add the second egg (the mix will look curdled). Sift half the flour mixture over the sponge mixture and fold in gently.
Carefully stir in half the milk, then repeat with the rest of the flour and milk, followed by the orange zest and reserved grated apple.
Spoon two-thirds of the sponge mixture over the fruit mix in the basin and level off. Spread the rest of the fruit on top, followed by the remaining sponge mix.
Place the basin in a small roasting tin half filled with hot water. Bake for 1 hour 15 minutes (lay foil over the top for the last 15 minutes if it is browning too quickly) until a skewer inserted in the middle comes out clean.
When cooked, loosen pudding from the sides of the basin with a round-bladed knife and carefully invert it onto a serving plate.
Dish with lashings of Ambrosia Devon Custard.