Categories: September

Ingredients

• 100g unsalted butter, softened, plus extra for greasing
• 130g golden caster sugar, plus 2 tbsp, plus extra for sprinkling
• 1 medium egg, plus 3 yolks
• 175g plain flour, plus extra for dusting
• 3/4 tsp baking powder
• 2 Bramley apples
• finely grated zest of 1 lemon
• 150g fresh or frozen (thawed) raspberries and/or blackberries
• 2 tsp cornflour
• 1 tsp vanilla extract
• 142ml double cream
• 150ml semi-skimmed milk

Directions

1. Whizz the butter and 100g sugar in a food processor until creamy and smooth. Add the whole egg and whizz again. Sift in the plain flour and baking powder and pulse briefly until the mix just forms a soft dough. Turn out, wrap in cling film and chill for 30 minutes.

2. Meanwhile, peel, core and roughly slice the apples. Put into a saucepan with the lemon zest, 30g sugar and 2 tablespoons water. Cover and place over a low heat, stirring occasionally, for 5 minutes, until the apples are just tender but still holding their shape. Set aside to cool, then drain off and discard the liquid.

3. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease a deep, round 20cm springform tin. Halve the chilled dough and roll out 1 half on a floured surface to a thick 20cm circle. Press into the tin then top with the cooled apples and berries, leaving a small border around the edge. Roll out the other half of the dough as before and place on top of the fruit, pushing down the edges to seal. Brush with a little water and sprinkle with some sugar. Bake for 50 minutes, until crisp and golden. Leave to cool in the tin for 20 minutes. Run a knife around the shortcake to loosen, then remove from the tin and transfer to a serving plate.

4. Meanwhile, make the custard. Put the yolks, cornflour, remaining sugar and vanilla in a bowl. Lightly whisk until combined, then set aside. Place the cream and milk in a pan and heat until just below boiling point. Stir into the egg mixture, then return the mix to the pan. Cook over a low heat for 5 minutes, stirring constantly, until thickened. Pour into a serving jug. Slice the warm shortcake and drizzle with hot custard to serve.

Email to a friend | Print this recipe | Back