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Mary Gwynn's toffee apple, blackberry & walnut pudding
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175g butter, plus extra for greasing
175g light brown soft sugar
1 tsp ground mixed spice
2 small, or 1 large, Bramley apples, peeled, cored and roughly chopped
150g fresh blackberries
Finely grated zest and juice of 1 orange
1 British Blacktail Large Free Range Egg, beaten
175g self-raising flour
50g walnut pieces, finely chopped
1. Preheat the oven to 180°C, gas mark 4. Place 50g each of the butter and sugar in a saucepan with the mixed spice, and heat gently until melted together. Bring to the boil and stir over a high heat for 1 minute. Stir in the chopped apple and the blackberries. Leave to cool.
2. Beat the remaining butter and sugar together until pale and light. Beat in the orange zest and egg. Sift the flour and fold into the creamed ingredients, along with the walnuts and orange juice, to give a soft consistency.
3. Spoon half the cooled fruit mixture into the base of a buttered ovenproof 1.2-litre pudding basin (or ovenproof dish). Top with half the creamed mixture, then another layer of fruit. Top with the rest of the creamed mixture and level the surface.
4. Bake for 50-55 minutes until golden and a skewer inserted into the centre comes out clean. Turn out onto a warmed plate and serve with custard or pouring cream.
Cook’s tipIf preferred, you can also cover and steam this pudding for about 1½ hours, which will give an even softer, moister sponge. Check waitrose.com/recipes for similar desserts to find out how to do this.
Typical values per serving:
This recipe was first published in October 2018.