Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4-6
A classic British pudding recipe with a deep, tangy berry flavour — perfect with custard, cream, or ice cream.
Ingredients
For the fruit filling
- 250g honeyberries (fresh or frozen)
- 200g blackberries
- 2 large Bramley apples, peeled, cored & sliced
- 75–90g caster sugar (to taste)
- 1 tsp vanilla extract
- 1 tbsp cornflour
Optional: ½ tsp ground cinnamon or mixed spice
For the crumble topping
- 150g plain flour
- 100g cold unsalted butter, cubed
- 75g demerara sugar
Optional: 25g porridge oats for extra crunch
Method
1. Preheat the oven
Heat oven to 180°C (fan 160°C).
2. Prepare the fruit
In a large bowl, gently mix the honeyberries, blackberries and apple slices with caster sugar, vanilla, cornflour and spice (if using).
Transfer to a medium baking dish and spread evenly.
3. Make the crumble topping
Rub the cold butter into the flour using your fingertips until it resembles coarse breadcrumbs.
Stir in the demerara sugar (and oats if using).
4. Assemble & bake
Sprinkle the crumble evenly over the fruit — don’t press it down.
Bake for 35–40 minutes, until the topping is golden and the fruit is bubbling at the edges.
5. Serve
Leave to stand for 5 minutes, then serve warm with:
- Proper custard
- Double cream
- Vanilla ice cream
Top Tips
- Frozen honeyberries can be used straight from the freezer — no need to defrost.
- If your apples aren’t very sharp, reduce the sugar slightly.
- For a richer topping, swap 25g flour for ground almonds.