APPLE AND BLUEBERRY EVE PUDDING

3 medium apples (Braeburn or Cox’s) peeled and sliced

350g blueberries

100g caster sugar

100g butter, softened

1 egg, beaten

120g self-raising flour

50ml milk

Zest of 1 lemon

Method

Sponge mix: make this before peeling the apples to avoid them turning brown

Beat the butter and sugar together in a large bowl, until the mixture looks pale and creamy.

Add the beaten and mix into the butter and sugar mixture.

Add the lemon zest and milk and stir.

Gradually fold the flour into the mixture a little at a time until all the flour is absorbed and the mixture is even.

Pudding: Add a layer of sliced apple to the bottom of a suitable baking dish and sprinkle over some of the sugar

Then add a layer of blueberries.

Add another layer of apple and sugar followed by more blueberries.

Pour the sponge mix over the fruit and spread evenly to cover.

Bake in a pre-heated oven 180C fan for around 30-40 minutes until the sponge is golden brown.

Serve hot or cold with custard, ice cream or cream. 

Recipe kindly provided by Mrs Hancock