Apple, blackberry and custard bake

This is pure heaven and sure to become a family favourite. A handful of sultanas makes a juicy addition

Ingredients (Serves 6-8)
  • 225g/8oz plain white flour, plus extra for dusting
  • Pinch of salt
  • 50g/2oz chilled lard, diced
  • 50g/2oz chilled butter, diced
  • 1 large cooking apple, peeled, cored and chopped
  • 2-3 tbsp granulated sugar
  • 150g/5oz fresh blackberries
  • Double cream to serve

For the custard

  • 1 x 340g can evaporated milk
  • 3 free-range eggs, beaten
  • 40g/11/2oz caster sugar
  • 40g/11/2oz butter, melted
  • 1 tsp vanilla essence
  • 40g/11/2oz self-raising flour

For the crumble topping
  • 150g/5oz plain white flour
  • 85g/31/2oz chilled butter, diced
  • 85g/31/2oz granulated sugar

First make the pastry. Sift the flour and salt into a mixing bowl then rub in the lard and butter until the mixture resembles fine breadcrumbs. Gradually add enough cool water to combine the mixture into a firm dough. Shape into a ball, wrap in clingfilm and chill in the fridge for at least 30 minutes.

Place the apple in a pan with the sugar and 1-2 tablespoons of water. Cook over a low heat, stirring, until the apple has broken down and has a soft consistency. Preheat the oven to 180ºC, 350°F, Gas 4. Lightly grease a 30cm/12in loose-bottomed flan tin.

Roll out the pastry on a lightly floured surface then use to line the flan tin. Prick the base all over then line with baking parchment, bringing it up the sides, and fill with baking beans. Bake in the oven for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until golden. Remove and leave to cool for 10-15 minutes, then spread the cooked apple over the base and layer the blackberries on top.
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