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Blackberry and apple batter cake
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Sometimes only a pudding will do and this one can be cooking while you have supper, ready to eat fresh from the oven. It’s also great at tea time, or even for breakfast.
This recipe is a great blueprint for using whatever fruits you have handy, depending on the season. Try it with pears and stem ginger; fresh or frozen raspberries and blueberries; chopped rhubarb; or stone fruits such as peaches, plums or apricots.
Typical values per serving:
This recipe was first published in September 2009.
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