PUDDING HEAVENWWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 63
into the pudding bowl. Place the
reserved slice of bread on top
and fold over the clingfilm to seal
the pudding.
4 Place a saucer or small plate that fits
inside the bowl on top of the pudding
and add a weight such as a bag or two
of sugar. Refrigerate overnight.
5 When you are ready to serve the
pudding, lift off the plate and peel back
the clingfilm. Place a serving plate over
the top of the pudding and invert the
pudding carefully. Lift off the bowl and
remove the clingfilm. Serve with thick
double cream.Sour cream, apple
and blackberry tart
SERVES 6-8
225g (8oz) cold butter, diced
250g (9oz) plain flour, plus
more for rolling
4 tbsp sugar
120g (4oz) sour cream
5 Bramley apples
100g (3½oz) blackberries1 Place 200g (7oz) of the butter, the
flour and 1 tbsp of the sugar in a
food processor and pulse a few times
until the mixture resembles coarse
breadcrumbs. By all means, rub the
ingredients together in a bowl using
your finger tips instead, if you prefer.
2 Add the sour cream and pulse or mix
until the dough starts to come together,
stopping just before it forms a ball. If it is
still crumbly and does not bind, add a
little cold water.
3 Form the dough into a flat disc, wrap
in baking parchment and chill for
20-30 minutes before using.
4 While the pastry is resting, core, peel
and dice 3 of the apples. Place them in a
pan over a medium heat with the
blackberries, the remaining 25g (1oz)
butter, 2 tbsp of the sugar and 1 tbsp of
water and cook for 5-7 minutes until the
apples are tender. Remove from the
heat and mash ever y thing roughly
with a fork.5 Roll the pastry on a surface dusted
with flour to about 3mm (^1 / 8 in) thick.
6 Line a 25cm (10in) tar t tin with the
pastry, leaving about 5mm (¼in) hanging
over the edge of the tin, then allow it to
rest for 20 minutes in the fridge. Preheat
the oven to 190°C/Gas Mark 5.
7 Cover the base of the pastry with a
circle of baking parchment and fill with
baking beans, then bake for 5 minutes.
Remove the baking beans and
parchment and return the tart case to
the oven for 5 minutes until lightly
golden and dry to the touch. Trim theedge of the pastr y to make it neat, or
leave it rough and ready if you prefer.
8 Core, peel and thinly slice the
remaining apples. Spread the apple and
blackberry purée over the base of the
tart, then arrange the apple slices over
the top and sprinkle with the remaining
tablespoon of sugar.
9 Bake for about 20-25 minutes until
the apples are just golden brown at the
edges, but not collapsing. Remove from
the oven and serve with whichever
form of cream or yoghurt takes your
heart’s desire.15 minutes or so until the juices begin to
run, the sugar has dissolved and the
fruit is soft. Add the raspberries and
redcurrants and cook for another
4-5 minutes until soft. Remove from
the heat.
2 Line an 850ml (1½pt) pudding bowl
with a double layer of clingfilm that
overhangs the side well. Dip the bread
slices in the syrup released by the fruit
and line the bottom and sides of the
bowl with the soaked bread slices,
slightly overlapping each – keeping one
slice back for the lid.
3 Spoon the rest of the fruit and its juice
The recipes on pages
62-63 are taken from
SOUR by
Mark Diacono,
published by
Quadrille (£25).