With autumn around the corner, W it’s time to swap barbecues for Sunday dinners – and what better way to impress your mates than with this minimum-effort, maximumresult pudding, which is bursting with seasonal flavours? Selasi says, “This recipe is a reminder of all things spiced and wintery to come. It has the perfect combo of cinnamon, apples and blackberries – it’s great as a light dessert after a big Sunday lunch, and looks as though a lot of effort has gone into creating a Showstopper.”
Apple and blackberry puff pie
Ingredients l 300g fresh blackberries l 2 pink lady apples, peeled and cored l 1/2tsp cinnamon l 2tbsp brown sugar l 1 ready-to-roll puff pastry l 1tbsp Demerara sugar l 50g flaked almonds
l Egg wash (1 egg yolk and 15ml milk) Follow Selasi on Twitter and Instagram @selasigb
Chop the apples into small cubes and place in a pan. Add the blackberries, cinnamon, brown sugar and a splash of water. Cook over a medium heat for 15 minutes or until tender. Once cooked, remove from the hob and leave to cool.
Roll out the pastry, cut into two equal pieces and score the edge of one, leaving about 0.5 to 1cm around the edge. Fill the other with the fruit mix and brush the edge with egg wash. Cover with the scored pasty and press the edges with a fork. Score the top with a knife and chill for 15-20 mins.
Preheat the oven at 190°C fan. Take the pastry out of the fridge, brush the top with egg wash and sprinkle over sugar and almonds. Bake for 18-20 mins, or until filling is piping hot and the top is golden brown. Leave to cool or serve fresh out of oven with cream or ice cream.
Fill the pastry
Make the filling
Top with sugar and almonds