I used one of the enormous Bramleys and cooked the slices to soften them before stirring in the unused berries. A regular two-egg all-in-one sponge topped the fruit and the finished pud was delicious.
I really should make this as an intended pudding, not just one that uses up stuff that needs using up!
The sponge itself would be lovely flavoured with orange or lemon zest, or maybe a Black Forest version, using a chocolate sponge and my tin of cherry pie filling (another rogue internet purchase) would be nice. As would a pear and almond version using almond essence in the sponge. I could even ice it with a water icing. Hmmm....maybe those large packs of pastry could be useful after all. Or I could, of course, make my own!Ingredients
1 large or 2 small cooking apples
a handful of blueberries and raspberries
2 tblsp granulated sugar
a pack of ready made, ready rolled shortcrust pastry (brought to room temperature)
4ozs self raising flour
4 ozs caster sugar
4 ozs soft margarine (I used Stork)
(a splash of milk if needed)
Peel and slice the apple into a small saucepan. Add a splash of water and heat gently until the slices are softened, not quite completely mushy. Remove from the heat, stir in the berries and granulated sugar and set aside to cool.
Preheat the oven to 180C / 160 fan. Grease a 20cm round flan dish or deep pie dish. Line the dish with the pastry, patching as needed, trim and crimp the edges.
To make the sponge topping, put all the ingredients into a bowl and beat well with a wooden spoon or electric mixer until nice and smooth. Add the milk to loosen it if it's too stiff.
Tip the fruit into the pie dish and spread out evenly with a spoon. Spoon the sponge mixture on top and level it, making sure there are no gaps.
Bake for 30-40 minutes until the sponge is golden brown and cooked.
Serve warm or cold, dusted with icing sugar if you like, with cream, ice cream or custard.
Cuts into 8 slices.