Ingredients
- 175g butter, plus extra for greasing
- 300g plain flour, plus extra for dusting
- 4 Bramley apples, (approx 800g/1lb 12oz)
- squeeze lemon juice
- 284ml carton whipping cream
- 225g golden caster sugar, plus 1 tbsp for sprinkling
- 3 eggs
- 300g blackberry
Method
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Heat oven to 200C/fan 180C/gas 6. Grease a roasting tin (30x20cm) with butter, dust with a little flour, then set aside. Peel, core and slice the apples into rings, then toss in a little lemon juice to stop them going brown.
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Tip the cream and butter into a saucepan, bring up to the boil, then set aside. Whisk the sugar with the eggs until they thicken and turn pale, about 3 mins. Whisk the buttery cream into the eggs, then fold in the flour until completely smooth.
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Pour the batter into the prepared tin and arrange the apple slices over the top. Scatter over the blackberries, then sprinkle with the remaining sugar. Bake for 50 mins-1 hr until golden and beginning to pull away from the sides of the tin. Leave to cool in the tin and serve cut into squares.