• 3 medium eating apples (about 350g after peeling)
• 2 tbsp water (for apples)
• 3 tbsp caster sugar (for apples)
• 200g fresh blackberries
• 1 tbsp water (for blackberries)
• 2 tbsp caster sugar (for blackberries)
For the meringue topping
• 4 large egg whites
• 200g caster sugar
Method
1. Prepare the oven and dish
Preheat oven to 180°C (160°C fan) / 350°F. Grease a 20cm x 30cm shallow ovenproof dish.
2. Make the sponge
1. In a large mixing bowl, cream the margarine and soft light brown sugar together until pale and fluffy.
2. Beat in the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
3. Sift together the self-raising flour and baking powder. Add to the bowl along with the milk and whisk quickly until just combined — do not overmix.
4. Pour the mixture into the prepared dish and bake for 20 minutes, until just set and lightly golden.
3. Prepare the fruit
While the sponge bakes:
1. Peel, core, and quarter the apples. Place in a medium saucepan with 2 tbsp water and 3 tbsp caster sugar. Cook over a low–medium heat until softened but still holding some texture. Remove from heat and allow to cool slightly.
2. In a separate small saucepan, combine the blackberries, 1 tbsp water, and 2 tbsp caster sugar. Warm gently until softened and syrupy. Taste and adjust sweetness if needed.
4. Assemble the pudding
Spoon the stewed apples evenly over the baked sponge base. Top with the blackberries and any juices.
5. Make the meringue
1. Separate the eggs, placing the whites into a clean, dry mixing bowl.
2. Whisk until soft peaks form.
3. With the whisk running, gradually add the caster sugar a spoonful at a time, whisking until stiff, glossy peaks form.
6. Pipe and bake
1. Fit a piping bag with a large round nozzle. Fill with the meringue and pipe round blobs over the fruit layer. As you finish each one, lift the bag quickly to create a beautiful peak.
2. Return the pudding to the oven and bake for 20 minutes at 180°C until the meringue is golden and firm.
7. Serve
Cool for about 10 minutes, then serve warm with ice cream, softly whipped cream, or warm custard.
