Sunday, June 29, 2008

Apple and Blackberry Pudding

Fruit for pudding can be prepared up to 3 days ahead; store, covered, in refrigerator. Serve dessert warm with cream or ice cream. Recipe serves 4.


2 green apples, peeled
1 pound (500 g) frozen blackberries
2 tablespoons water
2 tablespoons caster sugar
1 tablespoon cornflour
1 tablespoon water, extra
1 cup stale white breadcrumbs
2 eggs, lightly beaten
1/2 cup cream
1/4 cup milk
1/4 teaspoon cinnamon
2 teaspoons caster sugar, extra


1. Chop apples into small pieces. Place apples and berries into a saucepan, add water and half the sugar. Bring to the boil, reduce heat, simmer, covered, 4 minutes.
2. Blend cornflour with extra water, add to berry mixture, stir until mixture boils and thickens. Spoon into an ovenproof dish, sprinkle with breadcrumbs, press down lightly.
3. Combine eggs, cream, milk and remaining sugar in a bowl, spoon over breadcrumbs and sprinkle with combined cinnamon and extra sugar. Bake in moderate oven for about 15 minutes or until topping is set.

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