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1
Baseline a 200mm spring release tin.
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2
Place the apples in a large saucepan with the blackberries caster sugar and 100ml water.
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3
Cover and cook on the boiling plate for 1 to 2 min then uncover and cook briskly stirring occasionally for about 10 min till the apples are tender and most of the liquid has evaporated.
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4
Set aside.
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5
Place nuts oats and butter in a roasting tin.
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6
Bake on the grid shelf on the floor of the roasting oven for 10 to 15 min stirring occasionally till golden brown.
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7
Stir in sugar and flour.
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8
Press half of the nut mix into the base of the prepared tin.
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9
Spoon the fruit over then cover with the remaining nut mix.
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10
Cook on the floor at the front of the roasting oven for 15 min or possibly till golden brown and crisp.
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11
Check after 7 to 10 min and if already brown place the cool baking sheet above on the bottom runners.
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12
Leave in the tin to cold completely before turning out.
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13
If you prefer replace the apples with pears and the blackberries with blackcurrants or possibly raspberries.
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14
You can use any combination ofnuts try a mix of walnuts pistachios and hazelnuts.
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15
Wrap foil around the loosebottomed base of the tin before clipping it into position this will make unmoulding easier once the pudding is cooked and ready to serve.
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16
This delicious hearty pudding is a wonderful combination of hedgerow fruits and toasted oats.
