The secret of this pudding is in having a variety of colourful fruit. I’ve used late-season plums to add colour and flavour but you could also use quince or rhubarb.
Is there anything more reminiscent of the carefree days of being a kid than a fresh blackberry and apple pie? I load this pie with vanilla, a dash of cinnamon and a spike of lemon juice. Sweet short pastry is my choice for this pie as it drapes and almost folds into the apples.
There’s a hidden layer of thick vanilla custard in the centre of this cake that takes it from good to great. Serve it warm, but not too hot. Photography and recipe by Gourmet Traveller.
This delightful mocktail can be enjoyed as a punch for dinner parties, or at a family BBQ on the beach – simply increase the quantities and taste before serving.
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