Free Range Egg Recipes

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Apple and Blackberry Steamed Pudding


Serves: 4

100g softened butter OR polyunsaturated margarine (for the apples)
100g cooking apple (1 small-sized apple) (for the apples)
1 x 5ml spoon granulated sugar (for the apples)
1 x 15ml spoon water (for the apples)
100g butter, softened (for the sponge)
100g golden caster sugar (for the sponge)
2 free range eggs (for the sponge)
100g self-raising flour (for the sponge)
75g blackberries (for the sponge)
Prep: 20 mins

Cook: 20 mins

Preparation Method

  • For the apples
  • Peel, core and chop the cooking apple into 1cm cubes.
  • Place the apple, sugar and water in a small saucepan and cook on the hob on a medium heat for 5 minutes or until soft. Turn off the heat and put to one side.
  • For the sponge
  • Lightly grease the pudding bowl or basin with a little butter or margarine.
  • Place the sugar and butter or margarine into a large mixing bowl and beat until light and fluffy.
  • Add the eggs one at a time, beating well to combine before adding the next.
  • Gently fold in the flour.
  • Carefully stir the cooked apple and blackberries into the sponge mixture.
  • Transfer the mixture to the pudding bowl and spread evenly with the spatula.
  • Cover loosely with a lid or cling film, making sure that it is not touching the sponge mixture.
  • Place the pudding in the microwave on a high setting for approximately 6 minutes (this may vary slightly depending on the power of your microwave). The sponge should rise and be firm to the touch.
  • Leave to stand for 4–5 minutes before turning out onto a serving plate.
  • Serve on its own, with custard or yoghurt.