Ert that was secret!

Pudding with ice cream ica Galetti’s apple and blackberry bake recipe

“This is one of my favourite quick desserts – it’s a hand-me-down recipe from ry dear family friend who is a ulous cook,” says chef Monica etti. “Pam is one of those mazing people whose house you never want to leave. She cooks everything from scratch, she’s always happy to serve up another late no matter w many people re there and she al ays has a pudding. I l ostdon’twanttoshare t s recipe, it’s so good – perhaps I ould just keep it to myself?”

gredients: Serves 4–6

0g soft unsalted butter

0g caster sugar

00g Bramley apples, peeled, cored and thickly sliced

2 pinches of ground cinnamon 1 punnet blackberries, about 160g 2 eggs 120g ground almonds Vanilla ice cream, to serve

Method:

1. Preheat the oven to 160°C fan, Gas Mark 4.

2. Spread 80g of the butter all over the base of a 26 x 20 centimetre baking dish, then pour 60 grams of the sugar over the butter and give the dish a gentle shake to cover evenly.

3. Arrange the apple slices overlapping to cover the butter and sugar. Sprinkle over the cinnamon, then arrange the blackberries evenly over the apples.

4. Beat the remaining butter and sugar together in a bowl until pale and creamy. Beat in the eggs one at a time. Mix in the ground almonds, then spread the mixture over the fruit.

5. Bake for 45 minutes to one hour untilgoldenbrownandstartingto caramelise at the edges.

6. Leave to sit for 10 minutes before serving with a scoop of your favourite vanilla ice cream.