Autumn Fruits Fudge Pudding

One for our hedgerows a delicious!


For the sponge base:  
5oz (125g) flour 1 large egg
1 teaspoon baking powder ½ teaspoon vanilla essence
2 tablespoons caster sugar 3fl oz (90ml) milk
2oz (50g) butter  
For the topping:  
1lb (450g) cooking apples, peeled, cored and sliced 6oz (150g) dark brown sugar
4oz (100g) blackberries 1 teaspoon ground cinnamon
2oz (50g) butter  


  1. To make the sponge, mix together the flour, baking powder and sugar.
  2. Rub in the butter with you fingertips until the mixture resembles breadcrumbs.
  3. Whisk the egg and vanilla essence together and add the milk.
  4. Stir into the flour and butter mixture and transfer the mixture into a buttered, rectangular ovenproof dish (10” x 8”, 25cm x. 20cm).
  5. Arrange the apple slices and blackberries on top of the mixture.
  6. Melt the topping butter and stir in the brown sugar and cinnamon.
  7. Pour over the fruit and bake in the oven at 200ºC/400ºF/gas mark 6 for 25 minutes.
  8. Allow fudge topping to cool and set (approx 10-15 mins). Serve with your choice of sauce (ice cream, cream, custard - we liked ice cream).


Cooking Apples Bramleys