- 450g Bramley apples
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- zest and juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ½ tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 200g caster sugar
- 450g blackberries
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- 2 tbsp breadcrumbs
- 100g butter, melted, plus extra butter for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 10 slices white bread, crusts removed
Heat oven to 190C/170C fan/gas 5. Peel, quarter and core the apples, then roughly chop. Tip into a saucepan with the cinnamon, lemon zest and juice. Cook over a low heat until soft, then take off the heat and stir in the sugar, blackberries and breadcrumbs.
Generously butter an 18cm deep tin or Charlotte mould. Cut the bread into the shapes you need to cover the base and sides of your tin. Dip one side of each piece of bread in the melted butter, then place in the tin, buttered side down, with each piece slightly overlapping. Spoon in the fruit, then make a buttery bread lid cover. Bake for 1 hr until the lid is crisp. Carefully turn onto a plate, leaving the tin on, leave for 15 mins, then lift off.