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A layered fruit base finished with a sponge topping.

Ingredients

Filling

• 3 medium cooking apples, peeled, cored, and sliced

• 8 oz blueberries, topped and tailed

• 3 oz caster sugar

Topping

• 3 oz butter

• 3 oz caster sugar

• 1 medium egg, beaten

• 4 oz self-raising flour

• Grated rind of a lemon

• 2 tablespoons milk

Method

1. Set oven to 350 Fahrenheit or mark 4.

2. Butter a 1 ½ -pint oven-proof dish.

3. Arrange in the dish layers of apples, blueberries, and sugar.

4. For the topping, cream the butter and sugar together in a bowl until pale and stir in the beaten egg, a little at a time.

5. Fold in the flour, lemon rind, and milk.

6. Spread this mixture evenly over the fruit and bake for 45 minutes until the apples and sponge are cooked through.

7. Serve warm with cream or custard.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.