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
At least 6
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
- 3 tablespoons custard powder
- 150 g caster sugar
- 300 ml milk
- 25 g butter
You will need:
• A 2 litre shallow baking dish
• 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.
- 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.
- 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:
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:
- Farmersgirl Kitchen & Lavender & Lovage’s The Great British Blackberry Recipe Round Up hosted by Janice over at Farmersgirl Kitchen.
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Helen.
And linking to: Fiesta Fridays