9

GOURMET TRAVELLER 59

Quick meals

4 Granny Smith apples,

peeled, cored and cut

into eighths

125 gm caster sugar

Finely grated rind

of 1 lemon

100 gm frozen raspberries

or blackberries

Double cream or whipped

cream, to serve

SPONGE TOPPING

150 gm butter, softened

150 gm raw caster sugar

3 eggs, beaten

225 gm (1½ cups) self-raising

flour, sifted

50 ml milk

Apple and berry budinoSERVES 6

Whether made with apples, rhubarb or pears, this

pudding is always best served warm from the oven

with cream, ice-cream or homemade custard.

1 Preheat oven to 180°C.

Place apple, sugar and rind in

a medium saucepan with 1 tbsp

water. Place over medium-high

heat, cover with a lid and cook,

stirring occasionally, until just

soft (4-5 minutes). Transfer to a

buttered 15cm x 25cm, 1.5-litre

ceramic baking dish and top

with berries.

2 For topping, beat butter and

sugar in an electric mixer fitted

with the paddle attachment until

pale and creamy. Slowly add

egg and beat until incorporated.

Gently fold in flour, then add

milk and stir until batter drops

easily from a spoon.

3 Spread batter over apple

and berries, then bake until

golden brown (25-30 minutes).

Serve with cream.●

BudinoJayne Britt white
speckled bowl from
Claypool.FrittataPlate
from Batch Ceramics.
Leuke Marriott small sake
cup (salt) from Claypool.
FishBrett Stone bowl
from Claypool. All other
props stylist’s own.
Stockists p176.