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IMGP8643 IMGP8646 IMGP8698 IMGP8697 IMGP8699 IMGP8682 IMGP8684 pooh and piglet“Life was much easier when apple and blackberry were just fruits.” Author Unknown

Apple and blackberry offer the perfect balance of sweet and tartness combined with a sprinkling of childhood nostalgia.  Brilliant as a simple crumble, in a hearty pie, blitzed as a juice or smoothie or served with your favourite breakfast cereal or  ice cream.  There are literally countless options,  each confirming that apple and blackberry are simply meant to be together in the way A A Milne’s Pooh and Piglet are meant to be together.

With the recent dark days of Autumn rain it is good to have something unashamedly sweet and decadent, and this tray bake is certainly both.

The tartness of Bramley apple in the sponge sits comfortably with the sweetness of freshly picked blackberries.  The sprinkling of cinnamon at the end adds nicely to the flavour leaving you with a sweet and warming caramel aftertaste.  I can not even find the words to describe just how delicious this tray bake smells when you remove it from the oven. A comforting aroma that will make your kitchen the perfect haven from the falling rain.

Serve either as an afternoon treat with a mug of steaming tea or coffee, or as a pudding, with warm custard for a homely finish.  Enjoy this comforting dish while watching the rain turn the autumn leaves an even deeper shade of red and gold.

Approx 12 slices


2 medium Bramley apples peeled, cored and diced

160g fresh blackberries

100g softened butter

175g self raising flour

1tsp baking powder

175g caster sugar

1 lemon grind grated

2 eggs

1tsp cinnamon

1tsp caster sugar

Preparation Method:

1) Preheat oven to gas 5, 190C, Fan 170C.  Line a shallow 20cm (8inch) cake tin with baking paper.

2) Place all the ingredients except the apple and blackberries into a large mixing bowl and beat with a wooden spoon until smooth.

3) Gently stir in the apple and blackberries and spread into the tin.  Sprinkle a tsp of cinnamon and a tsp of caster sugar over the top of the mixture.

4) Bake for 30-35 minutes until golden and the centre is firm to touch.

5) Leave in tin for 10 minutes before turning out and allowing to cool completely.  Cut into squares and store in a cake tin.

6) Serve with tea or coffee for an afternoon or treat or with hot custard for a delicious autumn pudding!