| Baseline a 200mm spring release tin. |
| Place the apples in a large saucepan with the blackberries caster sugar and 100ml water. |
| Cover and cook on the boiling plate for 1 to 2 minutes then uncover and cook briskly stirring occasionally for about 10 minutes until the apples are tender and most of the liquid has evaporated. |
| Set aside. |
| Place nuts oats and butter in a roasting tin. Bake on the grid shelf on the floor of the roasting oven for 10 to 15 minutes stirring occasionally until golden. |
| Stir in sugar and flour . |
| Press half of the nut mixture into the base of the prepared tin. |
| Spoon the fruit over then cover with the remaining nut mixture. |
| Cook on the floor at the front of the roasting oven for 15 minutes or until golden and crisp. |
| Check after 7 to 10 minutes and if already brown place the cold baking sheet above on the bottom runners. |
| Leave in the tin to cool completely before turning out. |
| If you prefer replace the apples with pears and the blackberries with blackcurrants or raspberries . You can use any combination ofnuts try a mixture of walnuts pistachios and hazelnuts . 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. This delicious hearty pudding is a wonderful combination of hedgerow fruits and toasted oats. |
| Serves 8 |
