Ingredients
Unsalted butter, for greasing
4 Granny Smith apples, peeled, cored and thinly sliced
100g caster sugar
Finely grated zest and juice of ½ lemon
250g frozen blackberries, lightly smashed
200ml thick custard
Icing sugar, to dust
Double cream or ice-cream, to serve
Pudding sponge
2 tsp cinnamon
1 Tbsp custard powder
1½ cups self-raising flour
150g softened unsalted butter
3 free-range eggs, lightly beaten
50ml milk
150g caster sugar
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Grease a 15 x 25cm ceramic oven dish. Place apple, sugar, zest and juice in a saucepan and cook over high heat for 5 minutes, until apple slices are just tender. Cool slightly.
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Meanwhile, to make pudding sponge, sift cinnamon, custard powder and flour, then set aside.
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Put butter and sugar in a bowl and beat, using an electric mixer, until pale. Add the eggs and beat again until well incorporated. Add the dry ingredients and fold through milk.
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Transfer apple mixture to prepared dish and scatter with blackberries. Pour over custard. Dollop sponge mixture over and spread to cover. Bake for 35-40 minutes, or until sponge is golden and just firm to touch. Dust with icing sugar and serve with double cream or ice-cream.
