Name: Apple and berry budino
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 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; Sponge topping; 150 gm butter, softened; 150 gm raw caster sugar; 3 eggs, beaten; 225 gm (1½ cups) self-raising flour, sifted; 50 ml milk

Apple and berry budino

This Italian dessert is endlessly versatile. Use whatever fruit is in season - just be sure to serve it piping hot.

Apple and and berry pudding in a rectangle dish, with a scoop taken out of it, sitting on a green napkin, with a plate of vanilla ice-cream in the top-left

Serves 6

Prep

10M

Cook

30M

Total

40M

Whether made with apples, rhubarb or pears, this pudding is always best served warm from the oven with cream, ice-cream or homemade custard.

Ingredients

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

Sponge topping

150 gm butter, softened

150 gm raw caster sugar

3 eggs, beaten

225 gm (1½ cups) self-raising flour, sifted

50 ml milk

Method

1.Preheat 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.

2.For 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.

3.Spread batter over apple and berries, then bake until golden brown (25-30 minutes). Serve with cream.

Brigitte Hafner

Styling by Geraldine Muñoz