Australian
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
10
Berry Good Pudding
With
Steph De Sousa
Ingredients
4 apples, peeled, cored, and diced
500g frozen mixed berries
1/4 cup caster sugar
3 tbsp cornflour
1 1/2 cups self-raising flour
1 extra tbsp caster sugar
120g soft unsalted butter
3/4 cup full cream milk
Juice of 1/2 lemon
Method
Pop your diced apples, frozen mixed berries, cornflour, and 1/4 cup caster sugar into your slow cooker. Give it a good stir so everything is nicely mixed together.
Pop the lid on your slow cooker and set it to high while you whip up the topping.
In a bowl, add your self-raising flour, the extra tablespoon of caster sugar, and the soft butter. Use your fingers to rub the butter into the flour and sugar until the mixture looks like breadcrumbs.
Squeeze the juice of half a lemon into your milk, give it a little stir, and then pour it into the flour mixture. Mix it all together until you've got a smooth batter.
Spread that batter evenly over the top of your apple and berry mixture in the slow cooker.
Place a tea towel over your slow cooker before popping the lid on. This helps to catch any condensation so your topping stays nice and fluffy.
Cook on high for 3 hours or until the top is cooked through.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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