Instructions: Peel core and roughly chop the apples. Place in a saucepan with 3 tbsp water cover and bring to the boil on the simmering plate.

Transfer to the simmering ovenand cook for about 15 minutes or until just softened but still in chunks.

Sweeten with about 50g caster sugar to taste.

Allow to cool.

Cream the butter brown sugar and 50g caster sugar together in a bowl. Gradually beat in the eggs.

Sift in the flour baking powder and cinnamon; fold in using a metal spoon. Add the berries or blackcurrants and cooled apple.

Fold in lightly.

Spoon the mixture into a buttered shallow 2 litre ovenproof dish.

Bake on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the second set of runners for 30 minutes or until golden brown then move the plain shelf to the middle of the simmering oven.

Transfer the pudding to this shelf and cook for about 15 minutes until just firm in the centre.

Bake on the grid shelf on the floor of the baking ovenfor 40 to 50 minutes until just firm in the centre.

Serve hot with vanilla custard or cream

COOKS tip When fresh berries or blackcurrants are unavailable use frozen fruit draining off all excess juice once the fruit is thawed.

Serves 6

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