Apple charolette

INGREDIENTS

1 lb (450 g) apples – half Bramley and half Cox’s if possible

1 tablespoon caster sugar

4 oz (110 g) butter

6 slices bread from a large loaf, about 1/4 inch (5 mm) thick with crusts removed

1 egg yolk

Peel, core and thinly slice the apples first of all, rinse them in cold water and put them in a saucepan with the sugar and 1 oz (25 g) of the butter.

Cook them over a low heat until they are soft enough to beat into a purée. Beat them and leave on one side to cool. Meanwhile melt the remaining 3 oz (75 g) of butter gently, and cut each slice of bread into rectangles.

Next brush each piece of bread with melted butter (both sides), being careful not to leave any unbuttered patches, then line the pudding basin with approximately three-quarters of the bread (or as much as you need). Don’t leave any gaps between the pieces – overlap them and press firmly.

When the apple purée has cooled, beat the egg yolk into it and fill the lined basin with the mixture. Finally seal the top with overlapping slices of the remaining bread. Place a suitably sized ovenproof plate on top of the pudding and weight it down with a 2 lb (900 g) scale weight. Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C).

After 30 minutes place the basin (with the weight still on it) in the oven to bake for 35 minutes. Then, with an oven cloth, remove the plate and weight, and bake the pudding for another 10 minutes to brown on top. Leave the pudding to settle in the basin for a minute after removing from the oven, then carefully invert it on to a warmed plate to serve.

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Blueberry buckle

A Canadian dessert well worth a try blackberries work as well

1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into greased 9-in. square baking pan.For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.