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Recipe: Bramley & blackberry tray bake

Recipe: Bramley & blackberry tray bake

Bramley and blackberry tray bake_56886

Ingredients

For the tray bake:
150g British butter, at room temperature
200g Silverspoon caster sugar
2 eggs
1 tsp vanilla extract
Zest of one lemon
175g self-raising flour
½ tsp baking powder
2 medium British Bramley apples, peeled, cored and diced
Juice of half a lemon
200g (5oz) British blackberries
2 tablespoons demerara sugar

For the custard:
570ml/1 British pint milk
55ml British single cream
½ tsp vanilla extract
4 egg yolks
35g/1oz Silverspoon caster sugar
2 level tsps of cornflour



Method

  • Preheat the oven to 190°C. Line a shallow 20cm (8in) square cake tin or brownie tin with baking parchment.
  • Cream the butter and sugar together until mousse-like and doubled in volume.
  • Add the eggs, one at a time, beating between additions. Add the vanilla extract and lemon zest.
  • Mix in the flour and baking powder.
  • Toss the apple pieces in the lemon juice.
  • Add half the apple to the cake batter and mix in.
  • Gently mix in half the blackberries. Pour into the prepared cake tin.
  • Dot the rest of the apple pieces and the remaining blackberries on top of the cake batter and sprinkle the demerara all over.
  • Bake for 30-35 minutes until golden and the centre is firm to touch.
  • Leave in the tin for 10 minutes before turning out and allowing to cool completely. Cut into squares.

For the custard

  • Put the milk and cream in a saucepan and heat until just before it begins to simmer – you will see tiny bubbles at the side of the pan and steam will start to come off the milk.
  • Whisk the yolks, sugar and cornflour together in a bowl until well blended.
  • Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
  • Return, through a sieve, back into the pan, add the vanilla and heat gently until it’s thick enough that a line drawn with your finger onto the back of a wooden spoon stays there.
  • Pour the custard into a jug and serve at once or keep in the fridge covered with cling film and gently reheat to serve.

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