- 175g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g plain flour, plus extra for dusting
- 4 Bramley apples, (approx 800g/1lb 12oz)
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- squeeze lemon juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 284ml carton whipping cream
- 225g golden caster sugar, plus 1 tbsp for sprinkling
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 300g blackberry
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
Heat oven to 200C/fan 180C/gas 6. Grease a roasting tin (30x20cm) with butter, dust with a little flour, then set aside. Peel, core and slice the apples into rings, then toss in a little lemon juice to stop them going brown.
Tip the cream and butter into a saucepan, bring up to the boil, then set aside. Whisk the sugar with the eggs until they thicken and turn pale, about 3 mins. Whisk the buttery cream into the eggs, then fold in the flour until completely smooth.
Pour the batter into the prepared tin and arrange the apple slices over the top. Scatter over the blackberries, then sprinkle with the remaining sugar. Bake for 50 mins-1 hr until golden and beginning to pull away from the sides of the tin. Leave to cool in the tin and serve cut into squares.