• Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes
  • Serves:6 – 8


    6 Bramley apples, peeled, cored and cut into similar-sized chunks
    2 tbsp caster sugar
    1 tsp vanilla extract
    200g unsalted butter
    200g caster sugar
    3 medium Waitrose British Blacktail Free Range Eggs
    100g McDougalls Plain Flour
    100g ground almonds
    160g pack essential Waitrose Blueberries
    50g flaked almonds
    Ambrosia Devon Custard, to serve


    1. Preheat the oven to 180°C, gas mark 4. Place the apples, sugar and vanilla extract in a large pan. Mix with 2 tbsp water and heat until the apples are very soft.

    2. Using a hand-held mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the flour and ground almonds.

    3. Put the apples into a 1.5-litre ovenproof baking dish, scatter over the blueberries, then spoon the almond batter on top of the fruit (it will spread and even out during cooking). Bake for 40 minutes, or until risen and golden brown. Scatter over the flaked almonds for the last 10 minutes of cooking. Serve with warmed custard.

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