IRRESISTIBLE EVE’S PUDDING

SPONGE puddings are very comforting but usually a no-no if you’re counting calories, so for this one I’ve cut out all the fat and kept the sugar to a minimum. Serve hot with a little cream or my lower-fat vanilla custard (see below). Serves 6

750g (1lb 10oz) Bramley apples, peeled, cored and cut into 2-3cm (1in) chunks 250g (9oz) fresh blackberries 100g (3½oz) caster sugar ½ tsp ground cinnamon 2 tbsp fresh lemon juice; finely grated zest of 1 lemon 2 large eggs ½ tsp vanilla extract 75g (2¾oz) plain flour

Preheat the oven to 200c/Fan 180c/ Gas 6. Put the apples, all but eight blackberries, 50g (1¾oz) of sugar, cinnamon, lemon juice and zest in a saucepan. Stir, cover and cook over medium heat for 6-8 minutes or until the fruit is soft. Spoon into a 1.5 litre (2½pt) ovenproof dish and leave to cool. Put the eggs, remaining sugar and vanilla in a heatproof bowl and place over a pan of gently simmering water. With an electric whisk, whiz until the mixture is pale, creamy and thick enough to leave a trail when you lift the whisk. Remove bowl from the heat and sift over half the flour. Gently fold in using a metal spoon. Sift over remaining flour and fold in, being careful not to whisk air out. Pour the sponge mixture over the fruit and dot the reserved blackberries on top. Bake for about 25 minutes or until the sponge is well risen and golden and firm.

LOWER-FAT VANILLA CUSTARD: Calories per serving 89.

350ml (12fl oz) semi-skimmed milk Vanilla pod or 1tsp vanilla bean paste 4 large egg yolks 25g (1oz) caster sugar 1 tbsp cornflour Pour the milk into a non-stick pan. Split a vanilla pod in half lengthways and scrape the seeds into a pan. Simmer, stirring occasionally then remove from heat. Put the egg yolks, caster sugar and cornflour in a bowl and mix with a metal whisk. Pour the warm milk over the egg mixture, whisking until smooth. Return to the pan and cook over low heat for 4-5 minutes, stirring until thickened. Do not overheat.