Blackberry And Apple Compote Recipe
Ingredients
Suet pastry made with 225g (1 lb) (2 1/4 cups) flour
225 g (1/2 lb) apples, peeled, cored and sliced
225 g (1/2 lb) blackberries
100 g (1/4 lb) (1/2 cup) sugar
Directions
1 Grease a 900-1000ml (1 1/2-1 3/4 pint) (33/4 -41/2 cup) pudding basin and line it with3/4 of the suet pastry.
2 Carefully mix the apple slices and blackberries.
Fill the basin with layers of fruit, sprinkling with sugar between each layer.
Cover with the remaining suet pastry and seal the edges.
3 Cover the basin with aluminium foil and steam it in a double boiler for 2 hours.
Turn the pudding out on to a warmed serving dish and serve with a bowl of whipped cream.
2 Carefully mix the apple slices and blackberries.
Fill the basin with layers of fruit, sprinkling with sugar between each layer.
Cover with the remaining suet pastry and seal the edges.
3 Cover the basin with aluminium foil and steam it in a double boiler for 2 hours.
Turn the pudding out on to a warmed serving dish and serve with a bowl of whipped cream.
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