GILL MELLER’S BLACKBERRY AND APPLE BREAD AND BUTTER PUDDING

I like to try new things when I cook. It always makes the process more exciting. This riff on bread and butter pudding has been a huge success and everyone who’s had a bowlful has really loved it. The apples are cooked down to a soft, bubbling purée before the blackberries are folded through. A squeeze of lemon brings out the character of the fruit and adds a subtle freshness. I like to serve this warm with clotted cream or good vanilla ice cream. It’s such a winner.

Preparation time 20 minutes | Cook time 1 hour 10 minutes | Serves 6

INGREDIENTS

For the fruit

500g cooking apples, peeled, cored and cut into slices

250g blackberries

A squeeze of lemon juice

200g caster sugar

For the pudding

6–8 slices of white bread

50g softened unsalted butter

300ml whole milk

400ml double cream

2 Stonegate Estate organic eggs

2 Stonegate Estate organic egg yolks

Demerara sugar, for sprinkling

METHOD

  1. Heat the oven to 170°C (150°C fan).
  2. Put the apples into a saucepan with half the caster sugar, the lemon juice and a tiny splash of water. Cook gently for 12 to 15 minutes, stirring occasionally, until the apples are completely tender and have collapsed into a soft, thick compote.
  3. Stir in half the blackberries and cook gently for another 2 to 3 minutes, until some of the berries have burst. Leave the apple and blackberry mixture to cool slightly.
  4. Cut the crusts from the bread, then cut each slice in half. Butter the bread, using any remaining butter to grease a medium baking dish.
  5. Pour the milk and cream into a saucepan and heat until just below simmering.
  6. In a large bowl, whisk together the eggs, egg yolks and the remaining caster sugar. Gradually whisk in the hot milk and cream.
  7. Spread a small spoonful of the warm apple and blackberry mixture over one side of each piece of buttered bread. Arrange the slices, fruit-side up, overlapping neatly in the baking dish. Spoon over any remaining fruit mixture.
  8. Slowly pour the custard evenly over the bread, allowing it to soak into every slice. Leave the pudding to stand for 20 minutes.
  9. Scatter the remaining blackberries evenly over the top, then sprinkle generously with demerara sugar.
  10. Bake for 25 to 35 minutes, until the edges are just beginning to crisp and the custard is just set with the slightest wobble in the middle.
  11. Leave to stand for 10 to 20 minutes before serving warm with clotted cream or good vanilla ice cream.
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