Blueberry and Apple Upside Down Pudding

by Lou Robbie

Such a simple but delicious summer pudding. Perfect for a family gathering or to finish a delicious meal. I made the only apple version last summer and this year I’ve added tasty organic blueberries. Our Irish eating apples are crisp and delicious and are great to bake with too.

We’re looking forward to all the seasonal Irish summer fruit. We like to keep it simple and effortless to make the most of its natural goodness and flavour.

We hope you SAVE this and give it a try.

Lou x

Ingredients:

  • 3 Irish apples
  • 1 punnet (125g) blueberries (use some for the filling and some to serve)
  • 45g white sugar
  • 1 tsp ground cinnamon
  • 1 pack of ready rolled puff pastry – 375g
  • To serve:
  • toasted almonds
  • 250ml fresh cream – whipped
  • fresh blueberries

Method:

Step1: Preheat the oven 180ºc. Line a large baking tray with parchment paper – you may need two baking trays.

Step 2: Peel the 3 apples in half and scoop out the core, fill the hole with blueberries.

Step 3: Mix the sugar and the cinnamon in a bowl.

Step 4: Divide the pastry into 6 equal squares.

Step 5: Spoon the cinnamon sugar onto the tray, you want 6 mounds of sugar. Carefully place the apple, with the blueberries, flat side down on each of the sugar mounds. Put the pastry over each apple half and use your hands to cup the pastry around the apple half.

Step 6: Place in the oven and bake for 35 minutes. Let the pastries cool for 15 minutes, use a wide spatula to slide under the caramelised apple and lift it off carefully. Serve warm with toasted almonds, fresh whipped cream and fresh blueberries.

Apple & Oat Crumble

by Lou Robbie

It’s November the clocks have gone back the dark nights are drawing in quickly it’s time for warming comforting sweet puddings. Theres none more satisfying that a warm bowl of apple crumble and custard.

I remember making apple crumble in home economics, a long time ago. It’s a lovely pudding to make because you can make mostly by using your hands, to clean and cut the apples and to rub the butter into the flour and oat topping. There is something very nostalgic and timeless about it. I made it with my daughter this week its a lovely one to teach your kids.

We had a surplus of ruby red Irish eating apples so thats what we used and it turned out perfectly. Serve it with fresh cream, ice cream or our favourite, warm custard. Homemade is best but shop bought custard will also do the trick.

Lou 🙂

Ingredients:

  • 1kg apples – we used eating apples –
  • 1 tablespoon of sugar to sweeten
  • 1/2 teaspoon cinnamon
  • 2 tablespoons water
  • 60g porridge oats
  • 100g plain flour
  • 1/2 teaspoon cinnamon
  • 75g butter at room temp
  • 100g brown sugar

Method:

  1. Preheat your oven 200C.
  2. Have a shallow roasting dish at hand.
  3. Wash and dry the apples.
  4. Cut them into quarters and cut out the core.
  5. Cut the quarters in half.
  6. Add the apple pieces to a pot with the 2 tablespoons of water, 1/2 teaspoon cinnamon and 1 tablespoon of sugar.
  7. Cook on a low heat with the lid on to soften the fruit. This can cake from 15-30 mins, gently stir a couple of times.
  8. Meanwhile make the oat topping.
  9. Add the butter, flour, oats and cinnamon to a mixing bowl and rub the butter in using your finger tips.
  10. When the fruit has softened tip it into the dish and sprinkle on the oat topping.
  11. Bake in the oven for 30 minutes. The top should be golden brown and crunchy.
  12. Serve warm with cream, ice cream or custard.