I made this pudding, Granny Smith and Blueberry Pudding, for Sunday lunch at the weekend and a sure sign of success is when your guests ask for the recipe. It comes from a book called Cinnamon, Spice and Warm Apple Pie which is all about comforting baked fruit desserts for chilly days. Perfect for a British winter!
Granny Smith & Blueberry Pudding
Ingredients: serves 6
2 tart green apples, such as Granny Smith
150g Blueberries (I buy the Berry World ones from Ocado which are fat, juicy & very tasty)
125g plain flour
3 tspns baking powder
115g caster sugar
1 vanilla pod, split lengthways
100g soft light brown sugar
chilled single cream or ice cream to serve
a large ovenproof dish, well-buttered.
How to prepare:
Preheat the oven to 180℃ (350℉) Gas 4.
Peel and core the apples then thinly slice them directly into the baking dish, arranging them in the bottom of the dish with the blueberries.
Sift the flour, baking powder and caster sugar into a large bowl. Put the buttermilk and egg in a separate bowl. Use the tip of a small sharp knife to scrape the seeds from the pid directly into the buttermilk mixture. Pour this mixture into the flour mixture and beat well to combine.
Pour the batter over the fruit in the baking dish. \Working quickly, put the brown sugar in a jug and add 250 mil boiling water. Stir until the sugar has dissolved. Carefully pour this mixture into the baking dish, pouring into a corner. (I found this liquid too much so next time will add less but I was baking in an Aga).
Bake in the preheated oven for 45 minutes until the surface feels dry and sponge springs back when lightly touched. Serve warm with cream or ice-cream.