Scrumper's Cup Cake

[UKPoacher]

Feral apples and blackberries abound so what does the errant Kelly Kettler do? Yes! Makes use of them.

 

Take about a third of a loaf of Brioch (available at Aldi at 99p per loaf). One scrumped apple, in this case a Cox type, five minutes worth of blackberry picking and a stolen sachet of sugar from a hotel holiday that is now a distant memory.

 

 

As is usual all recipes start with a good brew of coffee. This is not because I crave caffeine, but it establishes a good fire base. Once the water is boiled you will have peeled and chopped the apple into rough pieces and washed the blackberries. Make a cuppa and then spash a bit of water in the small pan and add the apple pieces and sugar. Stir well to cover the apple with sugar liquid.

 

 

There should be enough heat in the embers to simmer the apple pieces and they will soften. If not, add another log to the fire. You don't want to turn them into a mush so keep prodding them with a fork until they soften then add the blackberries.

 

 

 

Let them warm up while you line the cup with brioche slices. These need to be squished in to make a tight seal. Keep a slice back for the lid. Now stir the blackberries and apple and add a little more liquid if it has dried out.

 

 

It will only take two minutes before everything is soft and squidgy. Spoon the fruit into the void in your cup cake and press the last slice down firmly to seal it in. Now you have a choice; you can either leave it to cool down in which case you need to put another weighted cup or something similar on the top to press it down. This will eventually form a solid pudding that you can invert and put on a plate with tinned or cartoned custard or Carnation cream. Or, if you are desperately hungry as I was, you can eat it from the cup still warm with a spoon. If you are going to eat it immediately use a tiny bit more liquid.

 

 

Total cooking time around ten minutes including making the coffee.

 

Now, if you fancy doing this at home use around three times the quantities shown and line a Pyrex dish with brioche. Once you have the brioche lid on invert the Pyrex lid and place it on top so it compresses the brioche. Weight the lid with plates and pop it in the fridge overnight. Should look something like this in the morning...