Baked Apple and Cranberry Pudding Recipe

Baked Apple and Cranberry Pudding Recipe

Butter or margarine, for greasing

150 g/5 oz wholemeal flour

Good pinch of salt
100 g/4 oz/0.5 cup light brown sugar

4 large eggs, beaten
375 ml/13 fl oz/1.5 cups milk or single (light) cream, or half milk and half cream
350 g/12 oz cranberries
225 g/8 oz apples, sliced
Icing (confectioners') sugar, sifted

Method:

Thoroughly grease a 16 cm/6.5 in flan tin (pie pan) which is 4 cm/3 in deep. Place the flour, salt and sugar in a bowl and mix together. Beat the eggs and milk or cream together and add gradually to the Flour, beating well to form a smooth batter. Arrange the fruits in the bottom of the tin and pour over the batter. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 45 minutes. Invert on to a dish and cut into wedges. Dust with icing sugar just before serving.