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Apple and Blueberry Slump




Source of Recipe


the web


Recipe Introduction


an all-time favourite winter pudding - serves 6


List of Ingredients




450g/1lb Bramley apples
25g/loz butter
250g/9oz blueberries
85g/3oz golden caster sugar
250g tub mascarpone

FOR THE SLUMP:
85g/3oz butter, cut into pieces
200g18oz self-raising flour
50g/2oz golden caster sugar
Finely grated zest of 1 lemon
150m1/ 1/4 pint milk

Recipe



1) Have ready a buttered 1.5 litre/2 3/4 pint ovenproof dish. Peel, core and thinly slice the apples. Heat the butter in a frying pan, add the apple slices and fry, turning them occasionally, for 3-4 minutes, until just starting to soften.Tip into the ovenproof dish along with the blueberries and sugar, and mix lightly. Set aside.

2) For the slump, rub the butter into the flour until the mixture resembles fine crumbs, then stir in the sugar and lemon zest.

3) Preheat the oven to 200C/gas 6/fan 180C. Make a well in the centre of the dry slu m p mix and add the milk. Mix lightly to form a soft mixture. Spoon blobs of the mascarpone over the surface of the fruit, then spoon the slump mixture over the mascarpone and bake in the oven for 20-25 minutes, until the topping is risen and forms a craggy golden crust. Leave to cool for 5-10 minutes before serving.