Baked Granny Smith and blueberry pudding

Method

Preheat the oven to 180ºC/160ºC fan/Gas 4. Peel and core the apples, then thinly slice them into a buttered medium baking dish, arranging them in the base with the blueberries.

Sift the flour, baking powder and caster sugar into a large bowl. Put the buttermilk and egg in a separate bowl. Split the vanilla pod in half lengthways and scrape the seeds from the pod directly into this bowl, then stir to combine. Pour the buttermilk mixture into the flour mixture and beat well. Pour this mixture over the fruit in the baking dish. Working quickly, put the brown sugar in a jug and add 250ml (9fl oz) boiling water. Stir until the sugar has dissolved. Carefully pour this mixture into the baking dish, pouring into a corner. Bake the pudding in the preheated oven for 45 minutes until the surface feels dry and springs back when lightly touched. Serve warm with pouring cream, if desired.