Elderberry, blackberry and apple pudding

COOKING TIME 40–55 MINUTES

SERVES 6–8

450g (1lb) cooking apples, peeled, cored and sliced

110g (4oz) blackberries

50g (2oz) elderberries, stalks removed

1 heaped tbsp seedless raspberry jam

175g (6oz) unsalted butter, softened, plus extra for greasing

150g (5oz) light brown muscovado sugar

1 tbsp golden syrup

4 eggs, beaten

110g (4oz) self-raising flour

110g (4oz) ground almonds

1 tsp baking powder

½ tsp almond extract

Cream or ice cream, to serve

THOROUGHLY GREASE A 1.1-LITRE (2-pint) ovenproof baking dish. Put the apples, blackberries, elderberries and jam into a saucepan, cover with a lid and cook gently for 10–15 minutes until soft. Pour into the baking dish.

PREHEAT THE OVEN TO 170°C (325°F), Gas Mark 3. In a mixing bowl, beat together the butter, sugar and golden syrup until pale, then gradually add the eggs, beating well between each addition. Fold in the flour, ground almonds, baking powder and almond extract. Pour onto the fruit mixture in the baking dish. Smooth the top and bake in the oven for 30–40 minutes until the sponge is golden brown and firm to the touch. If it looks like it is browning too quickly during cooking, cover with foil. Serve with cream or ice cream.