Elderberry, Blackberry and Apple Pudding
(from Great British Puddings - The Pudding Club)
450g cooking apples, peeled, cored and sliced
1 heaped tsp raspberry jam
175g butter, softened
150g light brown sugar
1 tbsp golden syrup
4 eggs, beaten
110g self raising flour
110g ground almonds
1 tsp baking powder
Grease a 2 pint oven-proof dish.
Put the apples, blackberries, elderberries and jam into a saucepan, cover with a lid and cook gently for 8-10 mins. Pour into the oven-proof dish.
Preheat the oven to 170C.
In a mixing bowl, beat together the butter, sugar and golden syrup until light fluffy, then gradually beat in the eggs, a little at a time, beating well between each addition. Fold in the flour, ground almonds and baking powder with a metal spoon.
Pour the mixture on top of the fruit, smooth over the top and bake for 30-40 mins until the sponge is golden brown and firm to the touch.
Serve with ice cream.