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    Blackberry and apple batter cake

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    *mandatory

    Blackberry and apple batter cake

    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.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 8

    Ingredients

    • 130g Butter, melted, cooled
    • 170g Caster sugar
    • 1 tsp Cornflour
    • 3 Apples, peeled, diced
    • 300g Blackberries
    • 150g Self-raising flour
    • ¼ tsp Salt
    • 1 Egg
    • 125ml Milk
    • 1 tsp Vanilla extract
    • 100g Thick greek yogurt

    Method

    1. Preheat the oven to 180˚C/gas 4. Grease a 1 litre ovenproof dish with 1 tsp butter.
    2. Put 60g sugar, the cornflour and 100ml water in a pan; stir to combine. Add the apple; put on a medium heat; simmer for 4–5 minutes, stirring. Take off the heat; stir in the blackberries.
    3. Sift the flour and salt into a bowl; add the remaining sugar; stir to mix. Whisk the egg, milk, vanilla and the remaining butter; add to the dry mix; stir until smooth.
    4. Spoon most of the fruit mix over the base of the greased dish. Pour the batter over, then spoon on the remaining fruit. Bake for 30–35 minutes, or until a skewer comes out clean. Cool for 5 minutes. Serve with a dollop of yogurt.

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    Cook's tips

    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.

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