150 g (6 oz) crustless white bread
50 g (2 oz) butter
25 g (1 oz) demerara sugar
300 g (12 oz) cooking apples, peeled and cored
25 g (1 oz) sugar
219 g (7 3/4 oz) can blackberries
250 ml (1/2 pint) double cream
15 ml (1 tbsp) icing sugar
30 ml (2 tbsp) lemon juice
50 g (2 oz) butter
25 g (1 oz) demerara sugar
300 g (12 oz) cooking apples, peeled and cored
25 g (1 oz) sugar
219 g (7 3/4 oz) can blackberries
250 ml (1/2 pint) double cream
15 ml (1 tbsp) icing sugar
30 ml (2 tbsp) lemon juice
method
1. Break bread into pieces, place in the processor bowl and chop finely.
2. Melt the butter in a pan and fry the crumbs until golden and crisp.
3. Allow to cool and stir in the demerara sugar.
4. Slice the apples in the processor and cook with the sugar until soft.
5. Process the apple to a puree and stir in the blackberries and juice.
6. Whisk the cream, icing sugar and lemon juice until just stiff.
7. Place the fruit in the bottom of a 0-5 litre (1 pint) glass dish. Cover with nearly all the cream. Top with the breadcrumb mixture and decorate with remaining cream.
2. Melt the butter in a pan and fry the crumbs until golden and crisp.
3. Allow to cool and stir in the demerara sugar.
4. Slice the apples in the processor and cook with the sugar until soft.
5. Process the apple to a puree and stir in the blackberries and juice.
6. Whisk the cream, icing sugar and lemon juice until just stiff.
7. Place the fruit in the bottom of a 0-5 litre (1 pint) glass dish. Cover with nearly all the cream. Top with the breadcrumb mixture and decorate with remaining cream.
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