Whether made with apples, rhubarb or pears, this pudding is always best served warm from the oven with cream, ice-cream or homemade custard.
- 4 Granny Smith apples, peeled, cored and cut into eighths
- 125 gm caster sugar
- Finely grated rind of 1 lemon
- 100 gm frozen raspberries or blackberries
- Double cream or whipped cream, to serve
- 150 gm butter, softened
- 150 gm raw caster sugar
- 3 eggs, beaten
- 225 gm (1½ cups) self-raising flour, sifted
- 50 ml milk
- 1Preheat oven to 180°C. Place apple, sugar and rind in a medium saucepan with 1 tbsp water. Place over medium-high heat, cover with a lid and cook, stirring occasionally, until just soft (4-5 minutes). Transfer to a buttered 15cm x 25cm, 1.5-litre ceramic baking dish and top with berries.
- 2For topping, beat butter and sugar in an electric mixer fitted with the paddle attachment until pale and creamy. Slowly add egg and beat until incorporated. Gently fold in flour, then add milk and stir until batter drops easily from a spoon.
- 3Spread batter over apple and berries, then bake until golden brown (25-30 minutes). Serve with cream.