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
2 tsp cinnamon
1 Tbsp custard powder
1½ cups self-raising flour
150g softened unsalted butter
3 free-range eggs, lightly beaten
150g caster sugar
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.
Meanwhile, to make pudding sponge, sift cinnamon, custard powder and flour, then set aside.
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.
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.