Self Saucing Blackberry & Apple Pudding

Self Saucing Blackberry & Apple Pudding – A light sponge blanketing a layer of blackberries & apples in its own pool of custard. The perfect one pot Pud!

I can’t believe Autumn is just around the corner and I feel a tinge of sadness to think it’s the end of our summer season here at the Kitchen Shed. It does take me a while to adjust to the thought of Autumn but I do embrace it – apples need to be harvested, blackberries and sloes are to be foraged and I am so looking forward to my pumpkin harvest.
I’ll be busy stocking the Kitchen Shed pantry with jams, chutneys, sauces and ‘canning’ tomatoes and beans into Le Parfait jars.

There’s an abundance of blackberries at the moment, turning ripe just as my apples are ready to be picked, perfect partners. OH is happier as he loves blackberries and apples together and I’d promised him an alternative version of my Self Saucing Rhubarb and Custard Pudding – he’s a sucker for comfort food but then, aren’t we all ? I suppose as well, it’s a sort of ‘peace offering version two’ in the courgette wars – hopefully the Courgette Brownies and this blackberry and apple dessert will offset the massed ranks of the courgettes still to come.
The beauty of this pudding is that you don’t need to serve it with anything else. There’s no need for cream or any custard to make because it comes with its own pool of custard which lies beneath a light airy sponge with blackberries and apples – heavenly 🙂

If you haven’t made a self saucing pudding before, don’t worry if this recipe goes against how you might usually bake. Sprinkling sugar and custard powder over a batter and pouring hot milk on the top looks and sounds rather strange but be patient, it works. I’ve included a few Kitchen Shed Tips to help you on your way.

Self Saucing Blackberry & Apple Pudding

Serves:

At least 6

Ingredients

Blackberry & Apple Sponge:
  • 600 g apples, peeled and thinly sliced
  • 150 g blackberries
  • 2 tablespoons caster sugar
  • 250 g plain flour
  • 3 teaspoons baking powder
  • 110 g caster sugar
  • 75 g butter melted and cooled
  • 150 ml milk
  • 1 teaspoon vanilla extract
  • 3 eggs beaten
Custard  Sauce:
  • 3 tablespoons custard powder
  • 150 g caster sugar
  • 300 ml milk
  • 25 g butter
You will need:

• A 2 litre shallow baking dish

Preheat oven:

• 180℃ / 350℉ / Gas Mark 4

  • Kitchen Shed Tip: Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
  • Arrange the sliced apples and blackberries evenly over the base of your pudding dish and sprinkle with sugar.
  • Bring your milk and butter for the sauce to boiling point before you start the batter mix.
Sponge Batter:
  • Sift all the dry ingredients into a large mixing bowl.
  • Add the milk, vanilla extract and beaten eggs into the cooled melted butter and whisk to combine.
  • Pour onto the dry ingredients and briefly whisk until smooth.
  • Pour the batter evenly over the blackberries and apples.
  • Kitchen Shed Tip: The key to a perfect pudding is to handle with care and don’t over mix.
Custard Sauce:
  • Sift the custard powder and caster sugar together before sprinkling over the batter.
  • Use the back of a tablespoon and slowly pour the hot milk and butter over your pudding.
  • Kitchen Shed Tip: Pouring the hot liquid over the back of a spoon as close to the pudding as you can will prevent the liquid from falling too heavily and help keep a light sponge.
  • Bake in the oven for approximately 40 minutes until the batter is set.
  • Kitchen Shed Tip: Let your pudding stand and set for at least 5 minutes before serving as this allows the sauce to thicken up.
Pin Self Saucing Blackberry & Apple Pudding for later:

Self Saucing Blackberry & Apple Pudding - A light airy sponge blanketing a layer of blackberries & apples in its own pool of custard, complete with Kitchen Shed Tips to the perfect self saucing pudding!

For more blackberry recipes, take a look at Rosie’s delicious collection over at Eco Gites of Lenault Blogspot.


I’m entering Self Saucing Blackberry & Apple Pudding into a few challenges this month:


And linking to:   Fiesta Fridays

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56 thoughts on “Self Saucing Blackberry & Apple Pudding

  1. Pingback: September 2015 Credit Crunch Munch - 22 Frugal Recipes | Fuss Free Flavours

  2. Pingback: Self Saucing Rhubarb & Custard Pudding - Tales From The Kitchen Shed

  3. Pingback: A Feast of Blackberries – The Great British Blackberry Recipe Round Up | Farmersgirl Kitchen

    • Thanks Helen, a winter evening is made much better with a self saucing blackberry and apple pudding 🙂 A pleasure to link up with #bakeoftheweek x

    • It’s definitely worth making Janice, perfect for this time of year. A pleasure to link up with the Great British Blackberry round up.

    • Thanks Mimi, a follow feature on my blog is on the to do list but you could follow me on Twitter or Facebook for the latest recipes and posts from my blog. Glad you found my blog and thanks for popping by.

  4. What a clever idea! I have never tried making a self-saucing recipe like this before. We have an abundance of apples from the apple tree at the moment so your recipe will come in handy! Thanks so much for linking up with #foodpornthursdays x

    • Thanks Becky. How lucky to have so many apples, let me know how you get on with the recipe. Always a pleasure to link up with #foodpornthursdays x

  5. Pingback: 9 creative ways with berries + #recipeoftheweek 5-11 Sept - A Mummy Too

    • Thanks, it’s definitely worth trying a self saucing pudding, it’s the perfect all in one pud! Thanks for stopping by 🙂

  6. I love apple and blackberry today, such a great combination! This pudding looks amazing!
    I’ve been picking lots of blackberries in the field where I walk the dogs, I’ve mostly been using them for smoothies as I’ve not really had much inspiration for baking with them! But I absolutely have to try this!

  7. This sounds amazing! I’ll have to give it a try someday soon, before our non-existant Summer has turned into a miserable Winter … Loved your bread last week, congratulations on being featured!
    Thanks for bringing this lovely recipe along to FF! Have a lovely weekend,
    Ginger

    • Thanks Ginger, it was such a lovely surprise to be featured at Fiesta Fridays. A pleasure to share with FF & hope you had a good weekend 🙂

    • Thanks for popping by from Fabulous Foodie Fridays & I hope you get chance to make Blackberry & Apple Self Saucing Pudding despite the season warming up.

    • Thanks Martin, a self saucing pudding does make a delicious change to a crumble or pie. Crumbles are still a favourite at the Kitchen Shed too though 🙂 Let me know how you get on & it’s always a pleasure to share.

  8. That looks so delicious , I can’t wait to try it!! I am on the train going to work hungry now : ). Congratulations it looks delicious.

  9. This looks delicious. We have some apple trees in our garden and I always make a couple of crumbles but I might try your sponge batter for a change. I’ve also never made my own custard so might give this a go! #foodpornthursdays

  10. I cannot wait until we get more fruit from our apple trees, but they are still young. We have a great fruit frame thanks to the hubby’s hard work but as it is the first year we have had it we do not have any fruit on our blackberry plant yet. But I will be pinning this onto my must try board as this would be a perfect pudding for my family! Thank you for sharing with #CookBlogShare x

    • Thanks Kirsty & you’re most welcome. It’s only been the last couple of years that our trees have given us so many apples but it’s well worth the wait. Let me know how you get on x

  11. Mmm yum! This look delicious, I’ve never made a self saucing pudding before but this sounds perfect. Our hedgerow blackberries here in Yorkshire aren’t ripe yet, so this dessert shall have to wait a couple of weeks for us. Did you use an eating apple rather than a bramley?
    Pinning this for reference
    Angela x

    • Thanks Angela. Sorry I’ve taken so long to get back to you, it’s been hectic here at the Kitchen Shed. I used eating apples on this occasion because I’d just picked them from our tree & the Bramleys aren’t ready. The recipe works well with both, even the Bramleys keep their shape as they go into the pudding raw. Let me know how you get on x

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