Add another dimension to the classic combination of apples and blackberries with the lovely nutty flavour of almonds. This pudding tastes even better if you pick the blackberries yourself!

Ingredients:
45g butter
75g light brown soft sugar
3 Cox’s apples
150g blackberries
1 tsp vanilla extract
For the sponge:
125g soft butter
125g caster sugar
125g self-raising flour
2 large eggs, lightly beaten
45g ground almonds
A sprinkling of flaked almonds for the top
1 – 1.5ltr ovenproof dish

Method:
1 Heat the oven to 180°C (160°C fan/gas mark 4).
2 Peel, core and thickly slice the apples.
3 Melt the 45g of butter in a large frying pan, add the apple slices and cook over a medium heat until golden. Add the soft brown sugar and cook for a further minute.
4 Remove from the heat, add the vanilla and pour into the dish. Add the blackberries and stir through.
5 Using an electric whisk, beat together the butter and caster sugar for the sponge until light and fluffy. Gradually beat in the eggs until smooth then fold in the flour and ground almonds.
6 Spoon on top of the fruit then sprinkle some flaked almonds on the top.
7 Bake for approximately 35 minutes until golden brown.
8 Serve warm with your choice of cream, custard or ice cream.