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Apple and blackberry custard pudding

It's all about the decadent layer of (store bought) custard in this comforting recipe. - by Karen Martini
  • 11 Jun 2021
Prep: 15 Minutes - Cook: 45 Minutes - Serves 6
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Sponge puddings are a crowd pleaser and this recipe adds a layer of thick custard – storebought, so no stirring needed – between the fruit and top. Best thing? You can use any berries you like.

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

  1. 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.

  2. Meanwhile, to make pudding sponge, sift cinnamon, custard powder and flour, then set aside.

  3. 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.

  4. 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. 

Apple blackberry custard pudding
Rob Shaw

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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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