Dessert

Apple and blackberry pudding

Name: Apple and blackberry pudding recipe
Yield: 6
Ingredients: 5 (580g total) Granny Smith apples, peeled, cores removed, 4 cut into 1/2 cm slices, 1 coarsely grated; 300g caster sugar; 300g blackberries; 150g unsalted butter, softened; 2 tsp vanilla extract; 2 eggs, at room temperature; 1 cup (250ml) coconut milk; 150g sour cream, at room temperature; 1 2/3 cups (250g) self-raising flour, sifted; 1 tsp ground cinnamon; Icing sugar & double cream, to serve

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by Helena Moursellas

May 24, 2021

"Big bowls of warming, sticky puddings are just the thing for a cosy night in," says Helena.

5 (580g total) Granny Smith apples, peeled, cores removed, 4 cut into 1/2 cm slices, 1 coarsely grated
300g caster sugar
300g blackberries
150g unsalted butter, softened
2 tsp vanilla extract
2 eggs, at room temperature
1 cup (250ml) coconut milk
150g sour cream, at room temperature
1 2/3 cups (250g) self-raising flour, sifted
1 tsp ground cinnamon
Icing sugar & double cream, to serve

Method

1.

Preheat oven to 160°C. Place sliced apple and 150g sugar in a bowl and toss to coat. Arrange apple evenly over the base of a 20cm x 30cm 2L-capacity baking dish. Scatter over blackberries and set aside.
2.

Place remaining 150g sugar, butter and vanilla in a stand mixer with the paddle attachment and beat until thick and pale. Beat in eggs, one at a time, then fold in coconut milk, sour cream, flour and cinnamon. Using your hands, squeeze excess liquid from the grated apple then add to the mixture. Fold to combine. Pour batter over fruit in prepared dish and bake for 1 hour 10 minutes or until golden and just firm. Dust with icing sugar and serve warm with double cream.

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