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At the moment, the trees in my garden are heavy with apples and pears, and there are plenty of blackberries appearing in the hedgerows where I walk the dog. This recipe uses all of these fruits and makes a glorious pudding. The topping is a cross between a scone and crumble mixture which gives you a scrumptious, buttery and fruity pud.  Serve it with my homemade custard for a delicious and comforting dessert.

Apple, Pear & Blackberry Scrummy


  • 3 medium Bramley apples
  • 50g caster sugar
  • Juice of half a lemon
  • 3 ripe pears
  • 250g blackberries
  • For the topping:
  • 250g plain flour
  • 125g softened butter
  • 100g caster sugar
  • 4 tbsp milk
  • 1 tsp vanilla extract or ½ tsp vanilla bean paste
  • Granulated sugar for sprinkling


  1. Pre-heat oven to 180°C/160° Fan/350°F/Gas 4
  2. Peel, core and slice the apples and place them in a pan along with the sugar and the juice of half a lemon. Cook over a gentle heat until the fruit is soft and syrupy
  3. While the apples are cooking, peel, core and roughly chop the pears
  4. Add the chopped pears and blackberries to the cooked apples and gently mix together
  5. Pour all of the fruit into a baking dish.
  6. Make the topping by putting all the topping ingredients into a food processor and pulse until the mixture comes together in a scone-like dough.
  7. Spoon the topping over the fruit mixture and sprinkle generously with granulated sugar
  8. Pop into the oven for 40-45 minutes until the fruit is bubbling and the topping is golden and crisp
  9. Serve warm with homemade fresh cream custard…


Proper Custard

Once you have made and tasted your own fresh cream custard there’s no going back to pre-made or packet stuff.  The recipe below is very easy and simple to make, it just requires a little patience at the whisking stage as it seems as if the mixture is not going to thicken, but rest assured, it will!  A word of warning, though: don’t let the mixture boil as you will end up with something resembling scrambled egg. Keep the heat low, whisk constantly, remain patient. If the phone rings, ignore it!


  • 2 large free range egg yolks
  • 3 tsp cornflour
  • 25g caster sugar
  • 1 vanilla pod split lengthways or ½ tsp of vanilla extract or bean paste
  • 250ml whole milk
  • 250ml double cream


  1. Put the egg yolks in a medium saucepan with the cornflour and sugar. Add your vanilla essence/bean paste or scraped vanilla seeds into the pan and gently combine all the ingredients with a whisk.
  2. Gradually whisk in the milk and cream and then place the pan over a low heat and cook gently for approx 8-10 mins, whisking constantly until smooth and thick.

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