Bramley & blackberry tray cake

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• kyoko

  07 November 2007

  kyoko rated and commented on this recipe

  

  Easy and delicious! We enjoyed this with ice cream in summer.

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• melaniejones

  30 November 2007

  melaniejones rated and commented on this recipe

  

  Made this with apples from our tree for a some neighbours as a 'thank you' and they loved it.

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• Smileysam

  06 March 2008

  Smileysam commented on this recipe

  This tasted lovely, the only thing I would change would be to put the blackberries on first not last, they got cooked a bit too well as they were sat on top of the pudding and dried out a little. I reduced the sugar too, 200g was plenty as the fruit is already sweet. Will definitely do again.

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• sally

  09 August 2008

  sally rated and commented on this recipe

  

  This was really lovely...although I too would put the blackberries on first when I make it again. One thing it must be 8 HUGE portions, I made mine in two 20cm square tins and made 18 portions!

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• sarah2000h

  09 October 2008

  sarah2000h commented on this recipe

  Does anyone know if you can freeze this? 18 portions sounds a bit much for just me! Thanx

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• Sarah G

  12 November 2008

  Sarah G rated and commented on this recipe

  

  This was good but it didn't know whether to be a cake or a pudding! IWe ate it on its own but I think it would be nice with ice cream or cream (but this adds even more calories!). I used half the amount of apples listed.

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• lisa

  05 January 2009

  lisa rated and commented on this recipe

  

  The tastiest pud I have ever had! Easy to make and delicious, it does make alot more than 8 portiona,I got 12 substantial portions out of mine. Served it warm with custard, yummy, and also ate it cold as a cake, just as yummy. It will be what you want it to be cake or pud. Got to be tried.

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• carrie

  26 July 2009

  carrie commented on this recipe

  This was very nice. I had WAY too many apples by the amount they called for and used half the amount. I followed the suggestions and put the blackberries in first. Hard to tell when its done though and it's not quite a standard cake. My blackberries were very tart so I'd suggest custard to balance it all if yours are too. Would make again!

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• sheilab

  14 August 2009

  sheilab rated and commented on this recipe

  

  Very easy to make and totally delicious. It made a lovely pudding. I will check if it freezes so I can serve the remainder mid-week, when we have people coming round for supper. I only sliced up two cooking apples and had more than enough to top this cake, so stewed the rest with some plums to make a quick dessert for the next day.

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• kucharka

  26 August 2009

  kucharka commented on this recipe

  I really liked the look of the cake, but it didn't work out. I only used half the apples and underneath them the cake didn't cook even though I baked it for over an hour!

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• Kaz

  30 August 2009

  Kaz commented on this recipe

  I made a gluten free version, just adding 1//2 teaspoon of Xanthum Gum to the gluten free flour - delicious. We had it with ice cream and on it's own. Burnt my mouth as I couldn't wait to taste it.

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• ginger49150

  04 September 2009

  ginger49150 rated and commented on this recipe

  

  I took the suggestion above and put the blackberries in first - didn't even use apples as I had so many. I don't know if my oven is particularly fierce but I found at 200 it was ready in 35 mins not the 50 mins mentioned in the recipe.

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• julie

  09 November 2009

  julie rated and commented on this recipe

  

  This is delicious - a real treat and a favourite at work at breaktime.

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• clara jane

  14 August 2010

  clara jane rated and commented on this recipe

  

  Very tasty and easy to make. Next time I'll put the blackberries in first (as others have suggested) and will reduce the amount of apples. I would say it's more of a pudding than a cake - I served it warm with cream.

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• jacksf

  17 August 2010

  jacksf rated and commented on this recipe

  

  Agree with other posters, too many apples in ingredients list. 400g,or 2 apples, would be enough. The portions are a bit large because it is quite a heavy pudding, would say could serve 10 easily. Tasty though.

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• Glynis

  19 August 2010

  Glynis commented on this recipe

  Didn't have any blackberries so I used apples and sultanas instead and added a little cinnamon, absolutely lovely

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• Fiona Elcomb

  22 August 2010

  Fiona Elcomb commented on this recipe

  This is a lovely recipe that I have done several times - equally nice warm as a pudding or cold a day or so later with a cup of tea. I agree about putting the blackberries in earlier and the amont of apple, but my biggest issue was the cooking time - it took ages! Well liked by all who taste it!

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• tea and cake queen

  24 August 2010

  tea and cake queen commented on this recipe

  Not sure about this one. think I might have over cooked as the bottom was a little crunchy. I used double cream instead of whipping so maybe that where I went wrong?? I also agree blackberries need to go in first and you only need 2 large apples- I used eating apples which were fine.

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• Sue

  30 August 2010

  Sue commented on this recipe

  Completely Divine - everyone loved it!!

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• claudia

  13 September 2010

  claudia rated and commented on this recipe

  

  Definetely far too many apples! I only used half and still could do with less. I also followed the advice of other posters and added the blackberries before the apples. The texture was good, moist and juicy blackberries. Nice cake, lovely fruity flavours!

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Ingredients

• 175g butter , plus extra for greasing
• 300g plain flour , plus extra for dusting
• 4 Bramley apples , (approx 800g/1lb 12oz)
• squeeze lemon juice
• 284ml carton whipping cream
• 225g golden caster sugar , plus 1 tbsp for sprinkling
• 3 eggs
• 300g blackberries

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 1 hr 10 mins

Ingredients

• 175g butter , plus extra for greasing
• 300g plain flour , plus extra for dusting
• 4 Bramley apples , (approx 800g/1lb 12oz)
• squeeze lemon juice
• 284ml carton whipping cream
• 225g golden caster sugar , plus 1 tbsp for sprinkling
• 3 eggs
• 300g blackberries

587 kcalories, protein 7g, carbohydrate 64g, fat 35 g, saturated fat 21g, fibre 3g, sugar 42g, salt 1.01 g

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