The hex factor: Apple ring pudding with ginger cake & blackberries

SERVES 6

BASE LAYER

1 x McVitie’s Jamaica Ginger cake sliced 1.5cm thick

1kg bramley cooking apples

50g unsalted butter, melted

finely grated zest and juice of 1 lemon

50g light muscovado sugar

TO TOP & SERVE

2-3 red-skinned eating apples (as needed)

50g unsalted butter, melted

1 heaped tbsp light

muscovado sugar

120g blackberries

custard or cream, to serve

★ Preheat the oven to 200C/180C fan/gas 6. Arrange the sliced cake in the base of a baking dish of about 1.5 litre capacity (for example a 30cm oval dish or round equivalent). Peel and core the bramleys, slice them thinly vertically and toss with the remaining base ingredients in a large bowl. Spread this mixture on top of the ginger cake. Drizzle over any juices in the bowl and level the fruit using your hands.

★ For the top, core the eating apples without peeling and thinly slice them into rings, discarding the ends. Arrange the rings, partially overlapping, on top of the cooking apples. Drizzle with the butter and scatter over the sugar. Scatter the blackberries on top, arranging some in the middle of the apple rings. Bake in the preheated oven for 45 minutes or until the top is golden. Serve about 10 minutes out of the oven, with custard or cream.