Food & Drink Magazine

Apple and Blackberry In and Out

By Mariealicerayner @MarieRynr
Apple and Blackberry In and Out
What a completely miserable yukky day!! It's windy and rainy and not nice at all. Not fit for man nor beast as the Toddster would say . . . a bit depressing wot!
Just the perfect day for a fruity pudding . . . served up all warm and stodgy from the oven.
Apple and Blackberry In and Out
This is one I found in the Good Granny Cookbook, by Jane Fearnley Wittingstall. This is a favorite book of mine. It's chock full of traditional, family friendly and delicious recipes. Our kind of food.
Apple and Blackberry In and Out
No pretention. Just plain and simple ingredients presented in a plain and simple way. Tried and true's of a Granny. Wholesome and delicious.
Apple and Blackberry In and Out
Just the kind of food for a rainy day. Comforting and tasty. This pudding apparently is a Devonshire favourite! That's probably why they recommend Clotted Cream to be served with it.
Apple and Blackberry In and Out
Mmmm . . . you can't beat a buttery pudding, filled with tart apples and sweet blackberries (my addition) topped with a healthy dollop of rich clotted cream. This was like a little ray of sunshine on a very cloudy and miserable day. It can rain any day it wants to if this is waiting at the end of it all! (ok, maybe not every day.)
Apple and Blackberry In and Out
*Apple and Blackberry In and Out*
Serves 6
Printable Recipe
Apparently this is a real favorite in Devon when made with just apples. I added Blackberries because they taste good, and they always look so pretty when paired with apples.
8 ounces self raising flour (2 cups)
4 ounces shredded beef suet (1/2 cup. You can use grated ice cold butter instead)
3 Granny Smith apples, peeled, cored and sliced
a large handful of blackberries
1/2 pint of milk (about 1 1/4 cups)
3 TBS Caster Sugar
Apple and Blackberry In and Out
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9 inch round baking dish. Set aside.
Mix the flour, suet and sugar together. Add the apples and enough milk to bring the mixture to a dropping consistency. Fold in the blackberries, gently. Pour the mixture into the prepared tin and then bake until it is brown and crunchy on top (30 to 35 minutes.) Eat warm, spooned out into bowls and topped with dollops of clotted Cream.
Note: If your apples are very tart, you may add a bit more sugar if you wish. 
Another repeat I am afraid, but some things are just so good they bear repeating.  I promise to have something totally NEW for you tomorrow!

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