Blackberry and Apple Bakewell Pudding

It seems that with the change of the season's my fruit allegiance has also shifted.  Prepare for an onslaught of apple and blackberry recipes!!  This is one I made a few weekends ago now, we had it for dessert one weekend when Sis In Law was staying over.  I always think a request for seconds is the seal of approval for any recipe so the fact that all three of us happily dug into a second helping says it all really.

Blackberry and Apple Bakewell Pudding
6 Granny Smith Apples, peeled, cored and cut into chunks
2 tbsp demerara sugar
400g blackberries
150g butter, softened
150g golden caster sugar
3 whole eggs, plus 1 egg yolk, beaten
150g ground almonds
1 1/2 tsp vanilla extract (although the original recipe says to use almond extract)
100g SR flour
1 1/2 tsp baking powder
A handful flaked almonds
Icing sugar, for decoration

Heat the oven to 180C/fan 160C.  Put the apples and demerara sugar in a pan.  Heat gently, stirring until the sugar dissolves and the apples have softened.  Stir in the blackberries.  Tip into an oven proof dish, approx 20cm x 30cm and cool.

Beat the butter and sugar together then gradually beat in the eggs.  Mix in the ground almonds and vanilla extract.  Sift the SR flour and baking powder and fold in.

Spoon the almond mix over the cooked fruit then level out.  Sprinkle over the almonds.  Bake for 40-45 mins until risen, golden and cooked through.  Dust with icing sugar to finish.

Serves 6
Olive, Oct 11

We managed to get more than 6 servings out of this, surprisingly!  Try serving this with clotted cream ... but Strawberry and Clotted Cream Ice Cream is also very good ;0)

This one is headed over to What Kate Baked for her Autumnal Baking Challenge.  To take part, just head over to Kate's fab blog and check out the rules.