Apple and Blueberry Pudding Cake

Today was a day when we really felt like having a comfort food pudding.  Something really homey. Something to warm up our insides and chilled bones.  A winter pudding.




Nothing flash or using ingredients that are hard to come by.



Something that uses things I generally have in my fridge and larder all the time.



Something that would deliver a big reward, with little effort.  Simple food.



Something that would put a huge smile on Todd's face and have him coming back . . .  for more.
He's a simple man with simple tastes . . . nothing fancy for him, please and thank you . . .



This fit the bill on all counts!  This is exactly the type of pudding the British are famous for . . . warm, comforting, rich and delicious!



*Apple and Blueberry Pudding Cake*
Serves 6
Printable Recipe

This has to be one of the easiest desserts around.  The fruit gets all soft and delicious and that buttermilk cake topping is just to die for!  All in all, a wonderful combination!

2 large tart green apples, such as Granny Smith's
225g fresh blueberries (1/2 pound)
140g plain flour (scant 1 1/2 cups)
3 tsp baking powder
110g caster sugar (generous half cup)
250ml buttermilk (1 cup)
1 large free range egg
1 tsp vanilla paste
85g soft light brown sugar (7 TBS packed)
250ml of boiling water (1cup)
creme fraiche to serve

Pre-heat the oven to 180*C/350*F.  Butter a medium sized glass baking dish really well.  Set aside.

Peel and core the apples.  Slice them really thin, directly into the prepared baking dish.  Toss together with the blueberries.  Set aside while you make the batter.

Whisk the flour, baking powder, and caster sugar together in a bowl.  Beat the buttermilk, egg and vanilla paste together.  Stir this mixture into the flour mixture, mixing it in well.

Add the boiling water to the soft light brown sugar, stirring it well to dissolve the sugar.

Pour the batter over the fruit, then carefully and quickly pour the boiling water mixture into the baking dish, pouring it into a corner.  Place the pudding into the oven and bake for 45 minutes, or until it is well risen and nicely browned, and the top springs back when lightly touched.

Spoon out warm into individual serving dishes and pass the creme fraiche!